SQUASH

SQUASH AU GRATIN

Wash, pare and cut the squash into pieces, discarding the seeds.  Steam until tender and then drain well and stand on the back of the range to dry.  Now rub the pulp through a sieve.  Measure and add to each cup of pulp

  One well-beaten egg,
  Two tablespoons of butter,
  One teaspoon of salt,
  One-half teaspoon of paprika,
  Two tablespoons of milk,
  One tablespoon of finely minced parsley.

Pour into well-greased baking dish and cover with fine bread crumbs and two tablespoons of grated cheese.  Bake in a slow oven for twenty minutes.

SQUASH CAKES

Wash and cut the squash into pieces and then cook until tender in boiling water, then drain and rub pulp through sieve.  Now measure and place in a bowl

  One cup of prepared squash,
  One well-beaten egg,
  One tablespoon of shortening,
  One-half cup of milk,
  One and one-half cups of flour,
  Two tablespoons of baking powder,
  One-half teaspoon of salt,
  One-half teaspoon of paprika,
  One tablespoon of minced parsley.

Beat to mix and then bake as if for griddle cakes on a hot griddle. 
Serve with maple syrup.

SQUASH SOUFFLE

  One cup of prepared squash pulp,
  One tablespoon of grated onion,
  Two tablespoons of finely minced parsley,
  One tablespoon of melted butter,
  Two teaspoons of salt,
  One teaspoon of paprika,
  One cup of very thick cream sauce,
  Yolks of two eggs.

Beat to blend and then carefully fold in the stiffly beaten whites of two eggs.  Pour into well-greased individual custard cups and set in a pan of warm water.  Bake slowly in a moderate oven until firm in the centre, usually about twenty minutes.  Let stand about three minutes after removing from the oven and then turn on a slice of toast and cover with cheese sauce and serve.

SQUASH ITALIENNE

  One and one-half cups of prepared squash pulp,
  One and one-half teaspoons of salt,
  One teaspoon of paprika,
  Two tablespoons of finely minced parsley,
  Two tablespoons of finely minced onions.

Mix thoroughly and then dice two ounces of salt pork.  Brown the salt pork nicely and then drain off about one-half of the fat in the pan.  Turn the squash mixture on the salt pork and heat and serve.

SQUASH PIE

Wash and then cut the squash into pieces and then boil until tender and drain; rub the pulp through sieve.  Measure, and to each cup add

  One cup of sugar,
  Two tablespoons of melted butter,
  Two well-beaten eggs,
  One cup of milk,
  One-half teaspoon of nutmeg.