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Classic
Cook Books
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page 91
STEWED SUMMER SQUASH
Gather them while young and tender. Peel, cut them up, take out the seeds, and
put them on to boil; let them cook rapidly until very tender. Drain them well in
a colander, and mash with a wooden spoon. Put this pulp in a stew pan with a
small piece of butter, a gill of cream, and a little pepper and salt; cook this,
and stir constantly until the squash is dry. Serve very hot.
PUMPKIN WITH SALT MEAT
This is very good cooked with salt meat and brown sugar. Slice the pumpkin and
put it in the oven with brown sugar, or good molasses; slice some smoked meat
and lay it in among the pumpkin; cook it tender. It is better than many things
with more reputation.
CAULIFLOWER, WITH WHITE SAUCE
Remove the green stalks, and if the heads are large, divide them into quarters;
wash and boil them with a little pepper, butter and salt; serve with drawn
butter or white sauce, when they become soft and tender.
STEWED CABBAGE
Cold cabbage left from dinner can be drained from the pot liquor in which it was
boiled, and then simmered for half an hour in water, or milk and water; pour off
all the water when it is tender, and stir in the pot a lump of butter or
clarified drippings; let it cook gently, then throw in a cup of milk or cream;
thicken
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