Show SQUASH CASH In Iii choosing a squash one on runs about the tho same risk as In choos choos- choosIng choosIng choosing ing a m lon for Cor there Is no ac- ac accurate nc-curato nc curate nay ay w y of determining whether wh th the squash be b dry and mealy m Iy or and stringy However Howe Its It's a safer bet If it the shell of ot the squash s b be very hard and ond the tir vegetable heavy In pro proportion pro pro- proportion proportion portion to lo Its size A winter squash often bas baa such uch a hard shell that It the hatchet to break brak It It The yellow summer squash or vegetable marro matrons marrows s as they are ar called In England are ar delicious cut cutIn cutIn In and friend rl nd like then sprinkled with grated cheese and quickly in tile the 0 o en nut But the th summer squash will nill not keep as the squash Ill nih Winter Inter squash can be kept In tn lL a perfectly dry cool place for several Squash Is usually better baked than boiled It If there Is any rea reacon on onto to belle believe bellee e It is try baking It it Xo No extra tra water aster aler is add d to increase e ethe the natural amount and tn In squash will bale bake bak quite as aa tender as It will boll boil tender It If pumpkins are scarce scare try a squash pie Squash custards ar are a i delightful change and cro croquettes cro- cro I or sc scalloped squash make maLe a delicIous entree f SQUASH QUASH PIE One cup cooked cooled and sifted squash cup sugar 1 cups milk 1 tablespoon butter butler 1 egg I teaspoon salt Vi 34 teaspoon ginger 1 teaspoon lemon l mon juice I teaspoon poon cinnamon I Mix sugar salt spices and lemon Ilmon juice l with nith Ith squash Add egg eg sll slightly beaten Stir In milk slowly until the mixture Is smooth Pour Into a Die pi le pan lined with rich try patry and put Into a hotel oven osen After the first Cl five fise e minutes reduce heat and bake In a slow 0 oven oen en until cus- cus custard cus custard tard Is firm to the touch The fhe oen o should be hot at first to bake bae the crust before It Il has II a n chine nce to bas bascome be become come Boa SOaked ked with tI this tho custard QU f SQUASH n s Two cups cooked and sifted squash quash 2 egg 1 i cup blown bown sugar ugar 3 4 cup raisins 1 teo teaspoon poon grated orange rind 1 cup rich milk milk h teaspoon salt lit i lt lea teaspoon poon mace teaspoon ginger er Mix sugar salt spices and or orange rind Stir In midas Add A ld yolks ot of eggs beaten until thick and lemon colored Add milk stIrring perfectly blended Beat whites white of eggs until stiff and dry and told fold Ino first ml mixture ture Turn Into lout lout- but buttered custard cups and bake bak In a a pan a-pan pan of ot hot water In n R moderate oven until firm to tn the tho touch It will take tak about 40 minutes SQUA Sit a Two cups cooked and sifted ICle squash 1 I cup chopped nuts 1 tablespoon butt r salt alt alt and pepper dried bread or cracker crumbs 1 egg Mi Mix III squash with nut nuts salt sat and pepper Form into small email balls bills Beat Deat eggs slightly with Ith one tablespoon water Itoh Roll squash In crumbs crumb dip In egg and roll ron again In crumbs And fry In deep hot fat Cat Drain on brown paper The fat Cat should hould he be b hot enough to brown an Inch cube of bread In 40 seconds SCALLOPED SC SQUASH SU Two cups cooked squash quash 1 I cup cracker imbs cr-imbs 2 tablespoons but butter but but- butter buttar ter tar 11 teaspoon salt Bait teaspoon pepper 1 l egg milk The squash should be b boiled or baked and well mashed To be sure of perfect smoothness rub a potato ricer It If the squash Is sat wat watery At- At ery cry more mor cracker crumbs crumb may be ba needed and very Cry ery little milk should be used MI Mix s swash squash ash crumbs but but- bulter butter but butter ter salt and pepper and nd beat nell elJ Add milk to make moist Add egg unbeaten and beat the th whole until light Turn into a buttered baking dIsh and bake 20 minutes In a lid oven COP Copyright right 12 tEA NEA EA 8 c Inc |