Miss Corson's practical American cookery and household management

If the vegetable is very young and immature, it may bp washed and cooked without peeling or removing the seeds. But if it is ripe, both seeds and peeling must be taken away, and. the squash cut in half-inch slices ; put it into a bakingdish, place it in a moderate oven, and bake it until it is tender enough to be easily broken with a fork ; the length of time required will depend upon the maturity of the vegetable ; a large, ripe squash will bake in about an hour. When the squash is tender, put with it two heaping tablespoonfuls of butter, a teaspoonful of salt, and a quarter of a teaspoonful of pepper ; mix the seasoning entirely through the squash, return it to the oven to heat, and then serve it very hot. Squash may be fried like egg-plant. SUMMER SQUASH. Peel a squash, cut it in small pieces, and boil it in salted boiling water until it is tender ; then drain it, put it into a clean towel, and wring out all the water ; put it again into a saucepan over the fire with two heaping tablespoonfuls of butter and a palatable seasoning of salt and pepper, stir it over the fire until it is hot, and then serve it. SUMMER SQUASH STEWED. If the skin of the squash is tough, peel it ; otherwise slice the vegetable, after first washing it in cold water ; put it over the fire in just boiling water enough to cover it, and boil it for about twenty minutes, or until it is tender enough to mash through a colander. After the squash is drained and mashed, to each pint of it add a gill of cream and the beaten yolk of one raw egg ; season it palatably with salt and pepper; stir it over the fire just long enough to heat it thoroughly, and then serve it hot. Or, after the squash is tender, add plenty of butter to it, with a palatable seasoning of salt and pepper, and stir it over the fire until the moisture is nearly all evaporated, and then serve it hot. Or, scallop the squash with the addition of bread-crumbs and salt, pepper, and butter, and brown it in the oven. MACARONI AND SPAGHETTI. Good Italian macaroni, both large and small, can now be bought in nearly all American cities. It should never be washed before boiling; if it is dusty, wipe it with a dry cloth ; put it over the fire in plenty of salted boiling water, and boil it fast for ten minutes, or until it is just tender ; then drain it, and throw it into cold water ; this washing will remove the excess of farinaceous matter that makes it sticky ; after cooling in the cold water, it can be heated in any sauce preferred, and the kind of sauce used will give the name to the dish ; tomato, mushroom, and white sauces are usually employed. The addition of a little chopped cold ham, tongue, or chicken, to macaroni makes a delicious dish ; fried onions are very good with macaroni, making the favorite Italian farmer's dish. The addition of white and tomato sauce and some chopped mushrooms and meat or poultry makes Milanaise macaroni. Boiled macaroni put into a dish with layers of grated cheese, and moistened with white sauce, or with a little milk and butter, makes a good baked dish ; a few bread-crumbs may be put over the top if they are desired. Macaroni or spaghetti dressed with a little mushroom-sauce makes a delicious garnish for a baked or roasted fillet of beef, or for a thick broiled beefsteak.