San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-10-10

In choosing a squash one runs about
the same risk as in choosing a mclG
for there i no accurate way of de
termining whether the squash be dry
and mealy or watery and stringy.
However its safer bet" if the
shell Of the squash be very hard and
the vegetable heavy in proportion to
its size. A winter squash often has
such a hard shell that it takes the
Ratchet to break it.
The yellow summer squash or yega-
table marrOws. as they are called in
England are delicious cut in slices and
fried like croquettes, then sprinkled
with grated cheese and Drowned
quickly in the oven. But the sumner
squash Will not keep as the winter.
squash will. Winter squash can keep
in a perfectly dry cool place for sew
eral weeks.
Squash Is usually better baked than
boiled. II there Is any reason TO b.
lieve it is watery try baking il. 10
extra water is added 10 increase the
natural amount and the squash will
bake quite as tender as it will boil
tende..
II pumpkins are scarce try a
squash pie. Squash custards are n
delightful change and squash croquet-
ties or scalloped squash make a deli
cious entree.
Squash Pie.
One cup cooked and sifted squash.
IL cup sugar. ! "a cups milk. l
tablespoon butter. egg. IA teaspoon
salt. IL teaspoon ginger. l teaspoon
lemon juice. IL teaspoon cinnamon.
Mix sugar. salt, spices and lemon
beaten. Stir in milk slowly. mixing
until the mixture is smooth. PorT
into a pie pan lined with rich pastry
and put into a hot oven. After the
first five minutes reduce heat ana
bake in slow oven until custard i
firm TO the touch. The oven should
be hot n first 10 bake the crust b.
fore it has chance 10 become soak
ed with tho cuSt8rd.
Squash Custsrd.
Two cups cooked and Sifted SQUASH.
eggs. cup brown sugar. IL cup
rai>ins, teaspoon grated orange rind
! cup rich milk. IL teaspoon salt,
II teaspoon mace, ID teaspoon vine
gar.
Mix sugar. salt. spices and orange
rind. Stir in raisins. Add yolks Of
eggs beaten until thick and lemon
colored. Add milk. stirring until per-
fectly blended Beat whites Of eggs
until stiff and dry and fold into first
mixture. Turn into buttered custard
cups and bake in a pan Of hot water
in o moderate oven until firm to the
touch. T. will take about 40 minutes.
Squash CrOquettes.
Two cups cooked and sifted squash.
cup chopped nuts. l tablespoon
butter. salt and pepper. dried bread
or cracker crumbs. l egg.
Mix squash with nuts. salt and
pepper. Form into small balls. Beat
eggs slightly with one tablespoon
water. Roll squash in crumbs, din
in egg and roll again in crumbs AMI
/ fry in deep hot fat. Drain on brown
( paper. The fat should be hot enough
to brown an inch cube OF bread in 40
seconds.
Scalloped Squesh.
| Two cups cooked squash. l cup OF
/ cracker crumbs. > tablespoon butter,
IL teaspoon salt, is teaspoon pepper,
l egg. milk.
The squash should be boiled or
baked and well mashed. To be sure
Of perfect smoothness rub through a
potato ricer. If the squash is watery
more cracker crumbs may be needed
and very little milk should be used.
| Mix squash. crumbs. butter. salt and
pepper and beat we'll Add milk to
make moist. Add egg unbeaten and
beat the whole until light. Turn into
buttered baking dish and bake 20
minutes in hot oven.
| Downright 1928. NEA Service, Inc }