Mashed Summer Squash

"Wash, peel, remove seeds, and steam until tender. Place the squash in a clean cloth, mash thoroughly, squeeze until the squash is quite dry, or rub through a fine colander, and afterward simmer until nearly dry; season with cream, and a little salt if desired, and heat again before serving. A teaspoonful of sugar may be added with the cream, if desired.

Summer Squash With Egg Sauce

Prepare, steam till tender, cut into pieces, and serve with an egg sauce as directed for asparagus, page 88.

Stewed Summer Squash

Prepare, cut into pieces, and stew until tender in a small quantity of boiling water; drain, pressing out all the water; serve on toast with cream or white sauce. Or, divide in quarters, remove the seeds, cook in a double boiler, in its own juices, which when done may be thickened with a little flour. Season with salt if desired, and serve hot.

Baked Squash

The hard-shell varieties are best for baking. Wash, divide, and lay, shells downward, on the top grate of the oven, or place in a shallow baking-dish with a little boiling water. Bake until tender, serve in the shell, or scrape out the soft part, mash, and serve with two large tablespoonfuls of cream to a pint of squash. If preferred, the shells may be removed before baking, and the squash served the same as sweet potato, for which it makes a good substitute.

Steamed Squash

Prepare the squash, and steam until tender. Mash and season as for baked squash.