BOILED SUMMER SQUASH
Cut into small pieces and cook for an hour in boiling water, then drain and mash, seasoning with salt, pepper, and butter. Moisten with a little cream, and serve.
CREAMED SQUASH
Steam or boil small pieces of squash, drain, and reheat in [Cream Sauce].
FRIED SUMMER SQUASH
Cut the squash in slices, dredge with seasoned flour, and sauté in butter or dip in crumbs, then in egg and crumbs, and fry in deep fat. It may be parboiled for five minutes before frying; or, prepare according to directions given for [Fried Eggplant].
ROASTED SQUASH
Peel and cut into long strips. Cook in the pan with a roast, basting with the drippings.