106. SUMMER SQUASH is a fruit vegetable belonging to the same class as
eggplant, peppers, etc. and occurring in many varieties. The different
kinds of this vegetable vary greatly in size, shape, and color, but all
of them may be prepared in practically the same way and used for the
same purposes. They get their name from the fact that they are grown and
used during the summer season; in fact, they must be used at this time,
for they do not permit of storage.
Summer squash contains a great deal of water, and for this reason its
food value is very low, being about equal to that of lettuce, celery,
etc. Because of the large percentage of water in its composition, as
little water as possible should be added in its cooking, or the result
will be a vegetable so watery as to be unattractive and unpalatable.
Another precaution that should be taken in its preparation is to remove
the seeds and the skins. Many housewives think it unnecessary to do
this, for both the skins and the seeds can be eaten after cooking; but
most persons prefer to have them removed, as the dish appears more
appetizing. _Vegetable marrow_ is a type of summer squash and may be
prepared for the table by any of the recipes for summer squash.
107. STEWED SUMMER SQUASH.--The usual way in which to cook summer squash
is to stew it. If properly cooked and well seasoned, stewed squash makes
a very tasty dish.
Wash and peel the desired number of summer squashes, remove the seeds,
and cut into small pieces. Put over the flame in just enough water to
start the cooking and add sufficient salt to season well. Cook until
tender enough to be pierced with a fork and most of the water is boiled
away, being careful not to scorch. Remove from the fire, season with
pepper, and add 1 tablespoonful of butter for each four persons to be
served. Mash until the squash is as fine as desired and serve at once.
108. SAUTED SUMMER SQUASH.--For variety, summer squash is sometimes
sliced, coated with egg and crumbs, and then sauted until well browned.
To prepare it in this way, wash and peel the squash and cut it into
slices about 1/4 inch thick. Roll first in beaten egg diluted with milk
or water and then in fine crumbs. Saute in a small amount of fat in a
frying pan until well browned, and then turn and brown on the other
side. Serve hot.