Summer squash is very low in nutritive value, but is easily digested, and if properly cooked is palatable, and helps to make a variety. The crook-neck are the nicest flavored, but the hardest to prepare, on account of the seeds.
Prepare and steam until tender, then cut into small pieces, and serve with egg sauce. (For directions for making sauce, see index.)
The winter squash is more nutritious than the summer squash, having a total nutritive value of eighty-five per cent. When well ripened, they are very mealy and sweet. The Hubbard is considered the best variety, but the Marblehead and some others are very good. To test their ripeness, stick the thumb-nail into the shell, and if it goes in easily, the squash is green. A ripe squash is too hard to be pierced with the nail.
Select a good, ripe, Hubbard squash. (They are ripe when the shell is so hard that it is difficult to pierce with the thumb-nail.) Wash, and cut into convenient pieces, remove the seeds, and pare away the stringy portion next to the seed cavity, but leave the shell on. Place in a steamer or a steam-cooker, and cook until it can be pierced to the shell easily with a fork. Then scrape from the shell, and mash or press through a vegetable press. Season with salt and nut cream. Place in a baking dish, and bake a nice brown on top.
Prepare as for steamed squash, and place in an oven and bake until very tender. They can be served in the shell unseasoned, or scraped from the shell and seasoned with salt and nut cream before serving. In the fall of the year squash is better steamed, as they are apt to be too dry and mealy when baked; but in the winter and spring, they are better baked.