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Baked Squash.
Boil and mash a medium sized squash in the usual way, and, when nearly cold, stir in the beaten yolks of 2 eggs; 3 or 4 table-spoonfuls of milk; 1 of butter rubbed in 1 of flour and melted in the milk; pepper and salt to taste as usual, and put into a buttered bake pan and set in a moderate oven until lightly browned; then having beaten the whites, and mixed, into them the crumbs of 4 or 5 rolled crackers with a pinch of salt and a teaspoonful of sugar, if you like, put it over the top and brown again, a few minutes; serve hot.
Remarks. — If summer squash is used, be careful to press out all the water you can, as they are much more watery than the winter varieties.
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