231. Squash - Hubbard

Peel half a hubbard squash and cut into two-inch squares. Boil for ten minutes, drain and saute in butter. Cover with a pint of hot table cream, season with salt, pepper, a pinch of sugar and a grating of nutmeg. Simmer until tender, then thicken the sauce with the beaten yolk of an egg, taking care not to let it boil.

232. Squash (Zucchini) - Italian

Cut in halves, lengthwise, three long Italian squash, and parboil; then scoop out the seeds. Beat three eggs with a fourth cup of grated Parmesan; add half a cup of bread soaked in milk and squeezed dry, a sprig of thyme, chopped very fine, paprika and salt to taste. Blend all with a teaspoon of olive oil. The mixture should be as thick as mush.

Pour a teaspoon of oil into each piece of squash; fill with the paste and bake on a fireproof platter until brown. Serve in the same dish.

233. Squash And Mushrooms

Select six squash of uniform size; peel them and cut in halves crosswise. Scoop out the seeds and fill the cavities with a stuffing made of a quarter of a pound of fresh mushrooms, peeled, chopped coarsely and fried lightly in butter; then mixed with a third of their bulk of crumbs, salt and pepper. Replace the halves and tie together; place in a covered pudding dish with a little hot water and bake for half an hour. Serve with cream sauce.

234. String Beans - Spanish

Remove strings and tips from a pound of young string beans and cut up one or two green chile peppers, a sliced onion and two ripe tomatoes peeled. Fry the onion and peppers in two tablespoons of butter until slightly colored; add the tomatoes and beans and cover with water. Season with salt and simmer for an hour. Add a little water for gravy, and thicken with a little brown roux (No. 138).

235. Subrics Of Split Peas

Boil a cup of green split peas with a slice of salt pork, or ham, and half an onion, in water to cover until soft enough to rub through a sieve. Season with salt and cayenne and a small pinch of sugar. Add a scant tablespoon of butter, the yolks of two eggs and a tablespoon of grated Parmesan. Cool, then fry by the spoonfuls in butter until brown on both sides.

236. Summer Squash

Pare and remove the stems from six young summer squash and cut into uniform slices a fifth of an inch thick. Spread plentifully with grated cheese rubbed together with a little cream, salt and paprika; cover with the remaining pieces, forming a sandwich. Dip in batter (No. 466), and fry in deep fat in a frying basket. Serve with cream or tomato sauce.