Boiled Squash

Pare off the outer shell, take out the seeds, and cut into small pieces. Boil in hot, salted water until tender. If young, twenty minutes will do this; a longer time is required for full-grown squash. Drain well, rub through a vegetable-press, and return to the saucepan. Mix with salt, pepper, and a tablespoon-ful of butter made into a roux with a tablespoonful of flour. Stir and beat for a whole minute, until you have a creamy, smoking mass, and pour out. Squash cooked in this way is a very different thing from the watery stuff usually served under that name.

Baked Squash

Boil and mash the squash, stir in two teaspoonfuls of butter, an egg, beaten light, a quarter of a cupful of milk, and pepper and salt to taste. Fill a buttered pudding-dish with this, strew fine bread-crumbs over the top and bake to a nice brown.

Squash Fritters

To two cupfuls of cooked and creamed squash (cold) allow two of milk, two eggs, a saltspoonful of salt, and half a cupful of flour in which has been sifted half a teaspoonful of Cleveland's Baking Powder. There should be just enough flour to hold the mixture together. Bake on a griddle as you would cakes, and send to table hot.