The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-06-17
The Summer Squash
ny JANE EDDINGTON.

The squash and several other mem
bers of the gourd family are excep
ttonal vegetables, IN that they arc
eaten unripc or ripe. and In all tho
stages between. In no state are they
quickly pcrishablc. therefore they aro
of great service in hot weather and
in some hot countries they arc extern
siVely used.
By upripe and eatablc we may mean
that they may he cooked when they
arc no larger than plums and apples.
The Italians even fry the blossoms. II
Is perhaps the custom OF the world
over 10 thin the fruits OF tho squash
and pumpkin vines by Dinching off tho
blossoms or the small sets In ordcr
that those remaining may attain
greater perfection and size, and both
"f these glny be found in Italian mar
k"ts. for IN italy no sort OF entablo
thing Is wasted.
The cymling. or 'cymblinG" or patty
pan and crookneck arc Immature or
unripc things, which. like the English
marrow. arc by far the most delicate
when Immature. They have come into
the market this year considerably
earlier than usual. II Is but n few
years since they were quito uncommon
III our city markets. but new varieties
of the gourd family are being tried
out commercially, and promise 10 DO
profitable as well as to enrich tho va
ricty OF our tables.
The people who use this summor
vegetable far more than VIC ever did
In the United States, even In our
pniinicst garden days, fry instead OF
r"h the wntery thing. thus removing
some Of it's water. Il lis n quicker
method OF preparing 1t than any Other.
me Havor may be much varied too
"hen cookcd in this manner
nam Fried Squash-Cut tho vcge-
, ,''l INTO thin slices. skin and all. after
Wasting it, and fry In butter until tho
surface Is crisp on both sides This
ls the simplest method Of fryinu md
one which preserves all or the squash
asst cooked In this way. IT makes a
Eoou xarmish when 1t would not DO
good II boiled and mashed
Swee; Sour Squash Rccipc adapted
from the Italian) Peel a white sum
iner squash--the so-called cymling or
scallopcd varlety-and cut /, in thin
Slices. Melt two tahlcspoonfuls OF
h"Vcr IN "a frying pan, and cook In IL
lor Few minutes two tablespoonfuls
OF Hour. Put In layer OF squash.
packing Il as closely as possible and
when II has nice crus, on one side
turn ana fry on tho other. BEFORE Il
Is d"hc the butter and hour may begin
10 get too brown. II they do. add -,
lt'!e boiling water. and moro than
uice II necessary 10 cook the squash
thoroughly. Sprinkle II little vinegar
over the squash and then some now
dcFeu sugar. ana cook for a few min
n'cs longer Serve hot, either as ,
separate dish or ms garnish IL Will
TASTE moro Ike a fruit than n yovc
thblc. Some sQuashes viii taste liko
ir'ed apples when thus cooked
The fashion OF stuninr the squash
with rice and hiEhly-favoreu minced
meat and then boiling It is common
In some countries where meat is dear
and where u bit of It chopped fine or
made into paste Is combined with a
good deal OF vegetable TO give II tho
meat flavor.
Sweet Potato SQuash-This Is ono
OF the less well known or the gum
mcr squashes. IT comes a little later
than some. The only way TO bring out
It's elusive and almost tantallz!ng
havor. suggestive now OF the sweet no
tato and now OF something much Of
us own. Is TO cut IL open and 10 bak,
II I'm rs skin, then season and mash.
Those who lack meat for SOUPS. but
Ike 10 suggest its presence by multi;
plying iiavors to keep the palate guess
ing. use piece OF squash or pumpkin
|" soup whenever IL Is obta!nable
which Is during large part OF tn.
year In southern countries The gre,,
vegetable which Is n compromise he
tween It pun pk!n and Il squash. which,
rs sofa out In bits in italian markets
Is 10 he seen when the new produr,
or thc vine has come. these new ones
being mostly picked OFF, in order tina,
the ie" Of great size may be OBJ
tanned