Prepare as above directed. Boil an hour in hot water, adding a little salt, just before they are done. Drain and serve with pepper, fresh butter and a little cream.—Mrs. S. T.
To Stew Cymlings (or Squash, as it is sometimes called).
Peel and boil till tender. Run through a colander. To a pint of pulp, add one half pint rich milk, a heaping tablespoonful fresh butter and a little salt. Stew till thick like marmalade. Pepper freely, pour over it, if convenient, half teacup cream, and serve.—Mrs. S. T.
To Fry Cymlings.
Steam or boil the cymlings (unpeeled), till tender. When cool, slice and butter them, sprinkle pepper and salt and pour over them a spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine, and fry a light yellow brown. Take from the frying pan, prepare the other side the same way. Return to the pan and fry it a pale brown.—Mrs. S. T.
Cymlings Fried with Bacon.
Fry some slices of fat bacon in a pan. Remove the bacon when done and keep hot. Fry in the gravy some cymlings that have been boiled tender and cut in slices. While frying, mash fine with a large spoon, and add pepper and salt. Fry brown, and serve with the bacon, if you like.—Mrs. G. B.
Cymling Fritters.
After boiling and running through a colander, mix with an egg, season with salt, pepper, and butter, make into cakes and fry a light brown.
Cymling Pudding.