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Classic
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page 296
out for ten or fifteen minutes, stirring occasionally; then season with butter,
pepper, salt and a little cream.
If old, peel, cut up, take out seeds, boil and season as above.--Mrs. Wm.
Farley, Collierville, Tenn.
WINTER SQUASH.
Cut up, take out inside, pare the pieces and stew in as little water as
possible, cook an hour, mash in kettle, and if watery let stand on the fire a
few moments, stirring until dry; season with butter, cream, salt and pepper; be
careful that it does not burn.
Winter squashes are also cooked by cutting in pieces without paring, baking, and
serving like potatoes;
or they may be cooked in a steamer, and served either in the shell, or scraped
out, put in pan, mashed, and seasoned with butter, cream, salt and pepper, and
then made hot and served.
SUCCOTASH.
Take pint of shelled lima beans (green), or string beans, cover with hot water,
boil fifteen minutes; have ready corn from six good-sized ears, and add to
beans; boil half an hour, add salt, pepper and two table-spoons butter. Be
careful in cutting down corn not to cut too deep,--better not cut deep enough
and then scrape; after corn is added watch carefully to keep from scorching.
Or to cook with meat, boil one pound salt pork two hours, add corn and beans,
omitting butter.
SUCCOTASH IN WINTER.
Wash one pint dried lima beans and one a half pints dried corn; put beans in
kettle and cover with cold water; cover corn with cold water in a tin pan, set
on top of kettle of beans so that while the latter are boiling the corn may be
heating and swelling; boil beans fifteen minutes, drain off, cover with boiling
water, and when tender (half an hour) add corn, cooking both together for
fifteen minutes; five minutes before serving add salt, pepper and a dressing of
butter and flour rubbed together, or one-half tea-cup cream or milk thickened
with one table-spoon flour.
SPINACH.
Look over the spinach and wash in four waters, boil twenty minutes, drain in a
colander and cut with a knife while draining;
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