Evening star. [volume] (Washington, D.C.) 1854-1972, 1935-09-19


delicious when steamed until tender,
mashed. turned into a serving dish,
and literally besprinkled with salt,
pepper, paprika and melted butter.
This squash is really better when
steamed, than when boiled, as 1t is so
watery that the boiling is apt to rem
der. it practicallys liquid. Wash the
vegetable, and if young and tender,
cut into pieces and remove the seeds.
If the skin is tough, peel before cut
ting and removing seeds. Place in a
steamer over boiling water, or in the
top section of a large double boiler.
When done-the steaming usually
takes about Is to 20 minutes
well, season with salt and pepper and
butter, and serve Immediately.
Patty-pan squashes may be stuffed
with buttered corn in the following
manner:
STUFFED PATTY-PANS.
small patty-pan squashes.
/ pint fresh-cut corn or canned corn.
y cup butter.
"a cup water.
l teaspoon salt.
Pepper.
y green pepper.
Scrub the squashes and cut in q
circular slice from the top. (See pic
ture) Scoop out the center to form
thick shell. Put the corn and one
third cup of the butter into sauce
| pan with the water and cook slowly
for 10 minutes. Add the scooped-ou
squash, chopped, the salt and pepper,
and cook for two minutes longer Melt
the rest of the butter and sprinkle
the inside of the squash shells. Fill
shells with the corn mixture (add
green pepper, chopped fine, if desireO
and bake in the oven for 10 minutes
to finish cooking. More melted but
ter may be poured over the filled
squashes to make the dish even
| richer.
THE zucchini or Italian squashes re-
semble curved. long cucumbers.
They may be sauted in butter or
stuffed with cheese topping, When
sauteing the zucchini, wash and
pare, then cut into slices cross-wise.
nearly l inch thick. Dry these
slices on paper or cloth, sprinkle with
salt, dip in bread or cracker crumbs.
and saute in butter for about Is
minutes. Serve with a tomato sauce.
STUFFED ZUCCHINI.
teaspoon butter.
i teaspoon salt.
= teaspoon grated onion.
= teaspoon chopped parsley.
Cook small tender squashes whole
and unpeeled, until soft. Split length
wise, remove centers and seeds Make
the stuf1ng from the above ngred-
tents, combined with the removed
squash pulp, and refill the shells,
sprinkling 2 tablespoons grated
cheese on top. Bake in a hot oven
until brown.
BEFORE long, now, the nutmeg and
Hubbard squashes will be making
their appearance in the local mar
kets. q saw the first orange-red
pumpkin only the other dayD The
nutmeg squashes are good when
washed, split in halves, seeds and
stringy portions removed, placed cut
side down on a creased baking pan,
and baked in moderate oven until
tender Cover the pan with another
for the first IS minutes. Serve sea-
soned with salt and pepper and soft
butter.
Hubbard squashes may be baked in
small pieces or steamed until tender.
Scoop out the edible part from the
shell into a saucepan. mash, season
with salt and pepper and butter and
reheat thoroughly before serving.
And then, of course, there is the
wonderful and unequaled New Eng
land squash pie. which has closer
consistency than our pumpkin pies,
and may be spiced and favored to the
same degree of richness and baked
luscious brown I think before many
more days go by 1 shall have to de-
vote one column exclusively to pump
kin and squash pies for the Autumn
dinners!
If you wish advice on your in
dividual household problems. write to
Betsy Caswell, in care of The Star,
inclosing stamped, self-addressed
envelope for reply.