Steamed Winter Squash

Cut Hubbard squash in pieces of convenient size to fit a steamer top or large sieve. Place over boiling water and steam until tender, about one hour. Scrape the pulp from the hard shell, put through a potato ricer or sieve, and season with butter, salt and pepper, and a trace of sugar.

Baked Squash

Wash and scrub winter squash. Cut in halves, crosswise, scrape out the seeds and pulp, place in a pan containing a small amount of hot water, and bake, until soft, probably one to one and one-quarter hours. When soft, scrape from the shell, add 1 tablespoonful of butter to each cupful of pulp, 1/2 teaspoonful salt, and 1/8 teaspoonful of pepper. Mix well and serve hot. If desired sweet, add brown sugar to taste.

Baked Stuffed Summer Squash

6 small turban squashes 3/4 cupful soft bread crumbs 1 cupful any kind cold meat, ham preferred Tomato juice to moisten 1/2 cupful tomato pulp

1/2 tablespoonful minced onion 1 teaspoonful minced parsley 1 green pepper, minced Salt and pepper to taste 1 tablespoonful melted butter

Hollow out the squashes and boil gently in salted water for thirty minutes. Drain and dry, sprinkle with salt and pepper, and fill with a stuffing made of the other ingredients. If too dry, moisten with tomato juice, cover with buttered crumbs, place in a baking pan, half cover with stock and bake in a slow oven until tender - about forty minutes. Serve with a well-seasoned tomato, brown or white sauce.

Fried Summer Squash

Wash, but do not pare, crook-necked summer squash. Cut in slices crosswise, and fry according to the directions for fried egg plant.