Ghe  RURAL  NEW-YORKER 
1107 
Things  to  Eat 
Some  Ways  With  Squash 
On  many  tables  the  squash  is  a  neglect¬ 
ed  vegetable.  Many  housekeepers  serve 
plain  mashed  Winter  squash,  which  is 
good  and  wholesome,  indeed.  Mut  the 
vegetable  is  easily  digested,  is  rich  in 
iron  and  mineral  salts,  and  deserves  more 
attention  in  the  daily  mentis.  There  are 
squashes  in  so  great,  a  variety  that  this 
fact  alone  enables  the  careful  cook  to 
vary  her  menus  and  prolong  the  season 
of  its  use  from  midsummer  to  late.  Fall 
or  real  Winter.  The  season  begins  with 
the  delicious  “patty-pan”  or  scallop 
squash  and  the  well-known  yellow  crook- 
necks.  Then  romp  the  small-fruited  ob¬ 
long  varieties,  of  which  the  Delicious,  an 
orange  and  green  striped  squash,  is  much 
liked  for  plain  steamed  squash  dishes. 
The  Delicious,  a  large-  dark  orange 
fleshed  variety,  is  also  much  liked,  and 
has  a  fine  grained  delicately  flavored  tex¬ 
ture.  The  Boston  Marrow  and  other 
large  yellow  squashes  make  good  pies, 
hut  are  rather  coarse-grained  for  some 
uses.  The  well-known  warted  Hubbard 
seems  to  be  an  all-round  favorite,  for  gen¬ 
eral  use.  It  may  be  boiled,  but  seems 
sweeter  if  baked  or  steamed  in  its  shell, 
then  scooped  out,  mashed  and  well  sea¬ 
soned  with  butter,  sugar,  suit  and  pepper. 
If  too  “mealy”  or  dry  in  quality  a  few 
spoonfuls  of  sweet  cream  is  a  welcome 
addition.  The  family  garden  should  con¬ 
tain  at  least  two  or  three  varieties  of 
squash,  l'y  planting  in  opposite  corners 
the  varieties  will  not  mix,  and  if  fertil¬ 
ized  generously  with  Stable  manure  they 
will  return  much  fruit  for  the  space  they 
occupy.  I  like  to  plant  the  squash  on  the 
edge  of  the  garden,  so  they  may  have 
room  to  develop  without  the  vines  smoth¬ 
ering  my  other  plants.  They  may  he 
trained  to  grow  on  the  fence,  making  a 
pretty  background  and  saving  space. 
Experimenting  with  various  methods  of 
preparing  squash  for  the  table  is  sure  to 
develop  some  methods  that  will  please 
the  family  taste,  and  lend  variety  to  the 
menus.  Probably  the  most  satisfactory 
way  of  using  the  first  squash  of  tin1  sea¬ 
son.  usually  the  familiar  crookneek,  is  to 
serve  it  mashed,  when  very  young  and 
tender.  The  skin  and  seeds  are  included 
in  this  tender  stage,  and  if  a  generous 
amount  of  butter  is  used  in  its  seasoning 
the  result  is  always  good.  It  is  well  to 
press  out  the  excess  of  Juice,  through  a 
clean  muslin  ling  if  a  rich,  “meaty”  dish 
is  liked. 
The  various  squash  breads  and  biscuits 
are  worth  a  trial.  They  are  moist  and 
keep  well,  and  are  of  a  new  and  pleasing 
flavor,  or  fragrance. 
Squash  Rolls  or  Tea  Biscuits. — Dis¬ 
solve  one  cuke  compressed  yeast  in  a  lit¬ 
tle  warm  water,  or  use  one-half  cup  of 
well-made  potato  yeast.  To  it  add  one- 
half  tablespoon  butter,  one  tablespoon 
sugar,  one-fourth  teaspoon ful  salt,  one- 
half  cup  of  sweet  milk,  and  one  rgg 
beaten  light.  Add  one  cupful  sifted  bread 
flour,  beat  well,  and  set.  aside  for  an  hour 
to  rise.  When  light  add  one  cut)  of  finely 
mashed  fine-grained  yellow  squash,  un¬ 
seasoned,  and  flour  enough  to  form  into 
narrow  roll-shaped  biscuits.  Place  them 
in  a  greased  pan,  allowing  plenty  of  room 
in  which  to  expand,  mid  let  rise  again 
until  light.  Bake  in  a  quick  oven. 
Squash  Bread,  With  Yeast. — Dissolve 
one-half  cake  of  compressed  yeast  in  one- 
fourth  to  one-half  cup  warm  water  or  use 
the  same  amount  of  liquid  or  potato 
yeast,  being  sure  it  is  lively  and  not  sour. 
Add  one  pint,  water,  one-lmlf  cup  sweet 
milk,  one  tablespoon  each  of  lard  and 
sugar,  a  little  salt,  and  1  %  cup  of  mashed 
squash,  with  one  beaten  egg,  and  flour 
enough  to  knead  into  an  elastic  loaf  that 
will  not  stick  to  the  pan  or  fingers. 
Cover  closely  and  let  rise  for  several 
hours,  or  over  night.  Early  in  the  morn¬ 
ing  shape  into  two  large  or  belter  three 
smaller  loaves;  let  rise  again  in  the  tins 
and  bake  45  minutes  in  a  hot  oven. 
Steamed  Squash  Johnny  Cake. — Mix 
one  cup  flour  with  two  cups  cornmenl, 
two  tablespoons  sugar,  one  teaspoon  of  salt, 
one  egg,  one  cup  finely  mashed  squash, 
1(4  cap  sour  milk,  two  tablespoons  melted 
butter  or  lard,  and  one  teaspoon  of  soda. 
Pour  into  a  deep  pip.  tin,  well  greased  and 
steam  one  hour.  This  is  line,  and  is  very 
convenient,  when  one  is  using  the  oven  for 
other  things. 
Squash  Pone. — One  cup  of  finely 
grated  raw  squash,  one  cup  molasses,  one 
cup  sweet  milk,  two  tablespoons  butter, 
one-half  cup  sugar,  generously  flavored 
with  grated  orange  or  lemon  peel,  and  a 
pinch  of  salt.  Turn  into  a  brown  earth¬ 
enware  dish  or  casserole  and  bake  till 
firm. 
Squash  Souffle. — Stir  into  a  pint  of 
squash  pulp,  one  tablespoon  of  butter 
and  the  beaten  yolks  of  three  eggs,  one 
cup  of  sweet  milk  and  one-lmlf  cup  of 
cream,  two  tablespoons  sugar,  one  tea¬ 
spoon  of  salt.  Mix  these  thoroughly,  then 
lightly  stir  in  the  beaten  whiles  of  three 
eggs.  Turn  into  a  casserole,  and  hake 
(uncovered)  until  firm.  Serve  quickly. 
New  Squash  Pie. —  (This  was  a  win- 
mu-  in  a  pie  contest).  Lino  a  very  deep 
pie  tin  with  a  rich  crust,  and  (ill  with  a 
layer  of  thinly  sliced  steamed  squash  ;  or 
if  it  is  a  very  tender  variety  the  squash 
may  he  sliced  raw.  Sprinkle  with  sugar 
and  dot  with  nutmeg.  Then  add  another 
layer  of  squash,  sugar  and  nutmeg.  Pour 
over  it  one  cup  of  sweet  milk,  two  beaten 
eggs.aiid  one-half  cup  sugar.  Cover  with 
a  toi>  crust  and  bake  slowly  to  a  delicate 
brown. 
Squash  Marmalade.—  Three  pounds 
raw  squash  cut  in  thin  slices  and  let  it 
stand  over  night  with  2*4  pounds  of 
sugar.  In.  the  morning  simmer  slowly 
three  hours.  Then  add  the  juice  and  pulp 
of  two  lemons,  simmer  15  minutes  longer, 
or  until  sufficiently  thick.  Put  into  jelly 
glasses,  and  cover  with  paraffin  when 
cold.  This  is  delicious. 
Both  Summer  and  Winter  squash  may 
lie  canned  in  slices  or  mashed.  The  cans 
should  bo  boiled  three  hours  in  a  tightly 
covered  boiler,  with  the  tops  screwed  on 
loosely.  Then  tighten  down  the  tops, 
making  sure  the  rubbers  do  not  leak,  and 
boil  ten  minutes  longer,  ('mil  in  the  cov¬ 
ered  boiler,  and  before  placing  down  cel¬ 
lar  test  each  can  by  unscrewing  the  top 
and  lifting  b/  the  glass  to  see  if  it  is 
sealed.  Replace  tin*  covers  and  store  in  a 
dark  cool  place. 
I  like  best  the  old  New  England  method 
of  canning  squash  for  pies,  as  it  requires 
less  time  and  is  ready  to  use  when  opened. 
To  each  scant  cup  of  squash  pulp  add 
one-lmlf  to  one  cup  of  sugar,  two  table¬ 
spoons  molasses,  one  teaspoon  ginger,  one- 
fourth  teaspoon  nutmeg  and  a  bit.  of  salt. 
Mix,  heat  to  boiling  point  and  seal.  This 
keeps  indefinitely,  the  sugar  forming  a 
preservative.  When  used  add  one  cup  of 
this  mixture  to  D4  CUpa  hot  milk,  one- 
lmlf  cup  cream  and  two  beaten  eggs. 
Bake  one  hour.  MABEL  g.  feint. 
Ohio. 
Sauerkraut  and  Chow-Chows 
When  making  krauts  and  chow-chows 
it  is  well  to  remember  that  only  clean 
sweet  vessels  of  stone,  glass  or  wood  must 
be  used  as  receptacles  tor  storing.  Never 
use  pork,  lard,  or  vinegar  barrels  for 
krauts. 
Cabbage  Kraut. — Select  firm  white 
heads  and  trim  off  all  outer  leaves,  ‘drop 
heads  in  a  tub  of  cold  water.  For  the 
cutting  a  kraut  or  slaw  Cutter  is  best, 
but  in  many  homes  the  cabbage  are 
chopped  with  a  spade  or  cut  with  an  or¬ 
dinary  butcher,  or  meat,  knife.  When  n 
tubful  is  chopped  add  one  teacupful  of 
salt  and  stir  well  together.  Place  in 
barrel,  or  jar,  and  pack  well,  using  a 
heavy  wooden  maul,  or  in  a  jar  a  rolling 
pin  may  be  used  for  pounding  down  the 
contents.  Proceed  until  full  within  six 
inches  of  top.  Cover  with  a  clean  cloth, 
pressing  down  well  around  the  edges. 
I  ’lace  on  a  close-fitting  board,  cover  and 
weigh  down  with  a  flat  stone.  Tic  down 
top  with  several  layers  of  heavy  wrap¬ 
ping  paper  and  over  the  top  an  oilcloth 
to  keep  out  flies.  After  two  weeks  the 
kraut  will  he  ready  for  use.  Remove 
cloth  and  boards,  wash  well  and  replace. 
Every  time  the  barrel  is  opened  the  con¬ 
tents  should  be  leveled  down  and  kept 
covered  with  the  brine. 
Turnip  Kraut. — Pare  nice  tender  tur¬ 
nips  and  slice  fine,  better  still  run  through 
sausage  mill.  To  two  gallons  of  the 
chopped  turnip  use  one-half  teacup  of 
salt.,  mix  well  and  proceed  as  with  cab¬ 
bage  kraut.  Will  be  ready  for  use  in 
from  two  to  four  weeks. 
Uncooked  Chow-t’how. — Chop  fine  four 
gallons  of  green  tomatoes  and  the  same  of 
white  cabbage,  also  four  green  hot  pep¬ 
pers.  Add  one  teacup  of  salt,  stir  well 
together  and  pack  in  a  stone  jar,  or  keg, 
weighing  down  well.  This  will  ferment 
just,  as  sauerkraut  does.  If  desired  very 
hot  more  peppers  may  be  used,  and  some 
like  to  add  a  cup  of  ground  mustard  seed, 
but  this  a  matter  of  taste. 
Cooked  Chow-Chow. — One  gallon  of 
green  tomatoes,  (he  same  of  cabbage,  one 
quart  of  onions,  three  green  peppers  and 
four  tablespoons  of  ginger,  one  table¬ 
spoon  each  of  cloves,  mace  and  cinna¬ 
mon  and  three  pounds  of  sugar.  Chop  or 
shred  the  vegetables  tine,  add  the  spices 
and  sugar  and  place  all  in  a  large  gran¬ 
ite  stewpan,  cover  with  good  vinegar  and 
cook  slowly  until  vegetables  are  well 
done,  when  it  is  ready  to  place  in  glass 
jars  and  seal.  This  is  nice  to  serve  with 
meats. 
I’iccalilli. — T’so  equal  quantity  of  cab¬ 
bage  and  green  tomatoes  run  through  the 
food  chopper,  or  chop  fine.  Put  in  gran¬ 
ite  kettle  and  cover  with  good  vinegar;  to 
each  quart  of  vinegar  used  add  one 
pound  of  sugar  and  one  tablespoonful 
each  of  salt  and  mixed  spices.  Cook 
until  done  and  can  in  glass  jars. 
Green  Tomato  Relish. — Chop  tine  eight 
pounds  of  green  tomatoes;  add  four 
pounds  of  brown  sugar;  cook  slowly 
three  hours,  then  add  one  quart  of  vine¬ 
gar,  a  teaspoonful  each  of  salt,  cloves  and 
mace.  Boil  15  minutes  and  seal.  This 
quantity  should  (ill  four  quart  jars, 
MRS.  LILLIE  YORK. 
Three  Winter  Relishes 
Corn  Salad. — Eighteen  ears  of  corn, 
one  large  head  of  cabbage,  four 
green  peppers  and  four  onions,  all 
chopped  fine.  Add  one-fourth  cup  salt, 
the  same  of  mustard  seed,  one-fourth 
pound  brown  sugar  and  three  quarts  pure 
apple  vinegar.  Conk  for  20  minutes  (do 
not  cook  another  minute)  seal  while  hot 
iri  glass  fruit  jars. 
Green  Tomato  Pickle. — Very  fine  for 
V  inter.  Ten  quarts  green  tomatoes, 
sliced  thin.  Sprinkle  with  salt  and  let 
stand  24  hours.  Slice  a  dozen  onions 
and  boil  with  the  tomatoes  in  vinegar 
one  and  one-half  hour  with  five  ounces 
of  white  mustard  seed,  two  ounces  of 
ground  mustard,  one-half  ounce  of  tur¬ 
meric,  one  ounce  of  cloves,  one  ounce  of 
celery  seed,  one  ounce  of  allspice,  one 
ounce  of  pepper,  one-fourth  teacup  salt 
and  one  pound  brown  sugar.  Let  cool 
before  sealing  in  jars. 
Piccalilli,  or  Dutch  Relish. — Two  large 
heads  of  cabbage,  two  gallons  green  to¬ 
matoes,  four  pods  green  pepper,  one-half 
dozen  medium-sized  cucumbers,  all 
chopped  fine.  Add  three  cups  sugar 
(brown),  one-fourth  teaspoonful  allspice 
and  three  tablespoonfuls  turmeric.  Cook 
20  minutes.  Seal  while  hot,  in  glass 
jars.  M  as.  w.  RAY. 
Canned  Beets  and  Corn  Salad 
Canned  Beets. — Boil  the  beets,  skin 
and  quarter,  put  in  jar,  half  fill  with  the 
water  the  beets  were  cooked  in,  fill  the 
jar  with  hot  vinegar  putting  one  table¬ 
spoon  of  salt  and  one  of  sugar  in  the  top 
of  each  jar,  and  seal.  (Always  good.) 
Corn  Salad. — 10  cups  cut  green  corn, 
10  eups  celery,  three  cups  sugar,  six  pep¬ 
pers  (one-half  red),  one  quart  vinegar, 
two  tablespoons  of  salt.  Boil  slowly  one- 
half  hour;  seal  in  jars.  It  will  keep  for 
years  (if  you  can  keep  it  that  long). 
W.  N.  C. 
Mustard  Pickles.  -One  quart  each  of 
cucumbers,  green  tomatoes  and  onions, 
one  head  cauliflower,  and  three  small 
green  peppers.  Pour  scalding  brine  over 
and  let  stand  over  night,  then  drain  and 
scald  in  following  dressing:  Three  quarts 
vinegar,  three  or  four  tablespoon  ful*  of 
ground  mustard  (according  to  strength) 
two  cups  sugar,  one  cup  flour  and  one 
teaspoonful  turmeric.  Mix  flour  and 
mustard  with  a  little  cold  vinegar,  then 
add  to  mixture  and  cook. 
MBS.  F.  B. 
The  .scallop  or  hush  varieties  come 
next.  These  are  best  sliced  in  half-inch 
slices  and  steamed  until  tender.  Roll 
the  slices  in  beaten  egg,  then  in  flour  or 
bread  crumbs,  and  fry  a  golden  brown  in 
hot  butter,  and  you  have  a  good  meat 
substitute  for  a  supper  dish. 
Squash  fritters  are  very  good,  and 
oyster-like  in  flavor  and  food  values.  Use 
one  cup  of  mushed  Summer  squash,  one 
cup  of  green  corn  which  lias  been  through 
tin*  food  chopper  with  the  line  knife  on, 
one  cup  of  cracker  or  bread  crumbs,  one 
beaten  egg  and  two  tablespoons  of  sweet 
cream,  if  needed  to  make  the  mixture  of 
the  right  consistency  to  form  into  little 
round  flat  cakes.  Fry  in  hot  fat  until 
well  browned. 
