158 A HOME VEGETABLE-GARDEN 



stalk left attached to the big fruit to prevent rot- 

 ting at the stem. Gather and pile carefully to 

 guard against injury. Finally, when nearly 

 freezing weather has come, they should be taken 

 indoors. Even then they must be kept in a cool 

 dry place just above freezing. When properly 

 harvested and stored, Warted Hubbard will keep 

 well. Warmth and dampness are sure to induce 

 rot. As soon as the hard shells show the first 

 sign of rot, the squashes should be stored in glass 

 jars. 



Even when at their best quality, at least a 

 part of the crop should be canned. Winter 

 squash is especially satisfactory canned. The 

 fresh flavor and texture keep for several years 

 and, by storing in jars, there is none of the trouble 

 of handling and caring for in storage; no danger 

 of loss ; and, best of all, at a minute's notice, there 

 is squash for dinner, for those incomparable 

 squash biscuits, and for pies that are better 

 flavored, richer, than even the long-famed pump- 

 kin pies. To serve fresh, squash is especially good 

 baked. The centers may be removed and mashed, 

 seasoned, and made deliciously tender with cream 

 and served directly from the shells. 



It will be easy to grow summer squashes. Some 

 like the long melon-like Delicata, the between- 

 seasons squash that is at its best just after the 

 frost has finished the summer squashes. The 

 Patty-Pan, a creamy-white, scalloped and some- 



