Summer Squash

Ingredients

• salt
• pepper

Directions

1. Pare the squash, cutting away little but the outer rind; cut it in quarters if small, if large divide into small pieces; if the seeds are young and small do not remove them; lay the squash on a plate and put in in a steamer over a kettle of boiling water and steam until tender, about thirty or forty minutes: take it from the steamer and drain off any water; place in a stewpan and mash well; add butter, salt and pepper to taste; set stewpan on back of the range, un- covered, for about fifteen minutes, for the squash to dry; stir occasionally; reheat and serve. This squash may be boiled instead of steamed, but it is more wol when boiled.

2. CAULIFLOWER.

3. Pick off the outside leaves; soak in cold water for about an hour; cook in boiling salted water until tender; drain: cover with cream sauce, and serve.

4. Remove the outside leaves; cut into quarters and remove the tough portion; cook in boiling salted water; drain; chop fine; season with pepper, salt and butter.

5. Pick over and wash thoroughly; put into a kettle with just enough water to keep it from burning; boil until tender; drain and chop fine; season with pepper, salt and butter; garnish with hard-boiled eggs.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.