Summer Squash

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.

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.

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.