VINE VEGETABLES AND FRUITS 



in as dry a place as possible and kept for that 

 purpose. 



TOOTHSOME WAYS OF COOKING SQUASH 



The green or summer squash is best when the 

 rind has begun to turn yellow, as it is then less 

 watery and insipid than when younger. Wash 

 them, cut them in large pieces, and take out the 

 seeds. Steam for three-quarters of an hour, or until 

 quite tender. When done, place on a piece of 

 cheese-cloth over a colander and press with a po- 

 tato-masher or spoon till smooth ; then take the ends 

 of the cheese-cloth and twist them until all the mois- 

 ture possible is extracted from the squash. 



Put in a stew-pan and season with butter, pep- 

 per and salt, and set it on the range, stirring fre- 

 quently, until quite dry, taking care that it does 

 not burn. Or it may be set in the oven until dry, 

 when it should be served in a hot dish. 



BAKED WINTER SQUASH 



Winter squash should never be cooked in water, 

 as its quality depends upon the mealy dryness of 

 the vegetable. Break into large pieces, remove the 

 seed, and place in a dripping-pan, first sprinkling 



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