The Republican. [volume] (Oakland, Md.) 1877-current, 1941-07-31
Homemakers' Column
Edited by Miss Mildred Barton, Home
Demonstration Agent for Garrett
County, Oakland.
SUMMER SOVASHFS

SUMNER SQUASHES
The cymling is one of the first of
the summer squash to appear on the
market. It's small and fiat with seal
lops around the edge. When this
squash is young, the rind is soft and
smooth and it is pale green, yellow
or white in color Often it's called
"schallop" or "pattypan" because of
its fiat, scalloped shape.
Then there are the yellow summer
Observation-Disclosures and straight
neck, giant and dwarf The old sum
mer crook-neck squash has a rough
skin and a crooked neck. But through
careful breeding, the plant scientists
have Strengthened the neck so the
squash will pack better in crates for
shipping.
All these squashes furnish some Wit
amins, but the yellow-fesh ones
rank highest with the nutritionists.
The yellow color of the flesh is a sign
that the squashes are a rich source of
vitamin A.
Food shoppers often overlook the
squashes, in spite Of the bright colors
that beckon to the adventurous cook.
But marketing specialists say it's just
a matter of getting acquainted. Each
Of the different summer squashes has
its own mild favor-enjoyed by most
everyone who has tried them.
If you "pick" your squashes at the
market, try to get those that are
heavy for their size and fresh-looking.
Summer squashes are usually cooked
without pairing, so be sure the rind is
soft and free from marks or bruises.
You can cook squashes by any of the
standard methods used for other veg
etables. Boiling is one of the simplest.
Wash the rind thoroughly and cut the
squash into small pieces. Then drop
into lightly sailed, boiling water. But
remember that summer squashes are
so juicy that they need only a little
water to keep from scorching. Sim
mer about fifteen minutes, or until
the squash is tender. Squash is one of
the vegetables that needs plenty of
butter or other fat, besides salt and
pepper for seasoning.
Planning" is another easy way to
cook squash. Have the squash washed
and cut in small pieces, leaving the
rind on unless it is very tough. Use a
covered pan with a little fat added,
but no water. Cook at moderate heat
for 10 or Is minutes. Then take off
the cover and cook for a few min
utes longer to let the liquid evaporate.
Squash fried golden brown and crisp
is another good version of this sum-
mer vegetable. Wash the squash and
cut it in thin, even slices. Sprinkle the
slices with salt and little flour, then
fry in shallow fat. Or, dip in batter and
fry in deep fat.
As scalloped dish, squash is hard
to beat. And it's a good way to use
leftover squash-by itself, or with
other vegetables. Or you can use fresh
squash with tomatoes in scalloped
dish. Start by cooking chopped on
ion, green pepper and other season
ings in little fat. Then add the toma-
toes and finally the squash. Cook for
short time on top of the stove and
finish in moderate oven.
For fancy dinner, capitalize on
the scalloped shape of cymlings and
serve them baked in the shell. Scoop
out the center, chop this pulp and mix
it with tomato and seasonings. Boil
the cymling shell a few minutes, then
pack in the stufing and top with but
tered breadcrumbs. Bake in moder-
ate oven until brown on top.