EXTENSION COURSE IN VEGETABLE POODS. 37 



pions " mentioned by some of the early writers in this country, were 

 raised by the American Indians before the white men came. 



PUMPKIN AND SQUASH. 



There is great variety in texture and flavor of individual specimens 

 of the same kind of either squashes or pumpkins. The best for table 

 use are heavy in proportion to their size, having thick rather than 

 thin flesh. Careful cooking is a great help. If the fibers are coarse, 

 long cooking and straining will reduce them, and excess of water 

 may be evaporated. Where the shells are hard, bake or steam and 

 then scrape out and mash the flesh. 



The cooked, strained pulp of squash or pumpkin is sometimes com- 

 bined with milk or stock for soups or with custard for pies, or is 

 added to doughs like those of corn bread or muffins, or may be cooked 

 with sugar and spices for marmalades. 



The summer squash is not always fully appreciated because too 

 often it is allowed to grow too large before it is used. Both crook- 

 neck and turban varieties, or " cymling," should be so tender that the 

 seeds and skin are edible when cooked. Cut in pieces, put in a kettle 

 of salted boiling water, and cook 20 to 30 minutes till tender. Drain 

 in a fine wire strainer, pressing out all the water possible. Then put 

 the squash carefully on the back of the stove or in the oven with the 

 door open so that more water will evaporate; then season with butter, 

 salt, and pepper. Summer squash are also much liked cut in slices 

 and fried. When fully grown they may be used like winter squash, 

 skin and seeds being removed. 



CUCUMBERS AND MELONS. 



These fruits have long been popular. Not only are they liked as 

 food, but since they contain so much water (90 per cent or more) 

 are commonly used for quenching thirst in some eastern countries 

 where good water is not easily obtained. Stale, wilted, or over- 

 grown cucumbers may interfere with digestion, but a fresh, young 

 specimen, thoroughly peeled and left in cold water (sometimes 

 salted) before serving, seldom causes distress, and is a very popular 

 relish. 



The cucumber may be served as a salad by itself or to accompany 

 fish or meats, or may be grated to add to meat or fish sauces, and is 

 a favorite material both green and ripe for pickles. It may be cut 

 into strips, cooked, and served on toast like asparagus, and in other 

 ways. The skin and seeds may be removed and the firm flesh used 

 as a case for salads or, like pepper and tomato, it may be filled with 

 force meat and baked. Though not commonly so used in American 

 families, cooked cucumbers are palatable and well worth using for 

 the variety they give. 



