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EXTENSION COURSE IN VEGETABLE FOODS. 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 hke 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- 
erown 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. 
