Pick the stalks from 3 lbs. of spinach,
and wash it in two or three waters.
Lift it out of the water with the fingers,
that the sand may settle at the bottom,
and put it into a saucepan with as
much boiling water, slightly salted,
as will keep it from burning. Keep
it boiling till it is tender, and press
it under the water occasionally with
a wooden spoon. Drain it well ;
carefully pick away any stalks or
fibre that may still remain, and rub
it through a coarse sieve. Put the
pulp into a saucepan with a slice of
fresh butter and a little pepper and
salt, and stir it briskly over the fire
till it is quite hot. Add a spoonful
or two of sauce✪ Spinach, Puree of, with Butter, and let it remain
on the fire, stirring all the time, for
five minutes. Serve very hot, and
garnish with fried sippets, or pile it
in the centre of a dish, and place
lamb or mutton cutlets on end round
it, the long bones inclining towards
each other. Time to boil the spinach,
ten to fifteen minutes.
Squash, Baked. — Boil until soft
enough to mash with a spoon; drain
off all the water carefully; season
with pepper, salt, and butter to taste.
Beat two eggs till light ; stir into
them half a cupful of milk ; mix all
well together. Put into a dish and
bake quickly in a hot oven.
Squash, Boiled. — Peel the squash,
free it from seed, cut it into six or
eight pieces, and put them into boil-
ing water ; let them boil gently till
tender. Lift them up carefully with
a slice, put them on toast, pour melted
butter or white sauce over them, and
serve.
Another way : — Put the squash
whole, without skinning, into boiling
water. Let it boil until tender. Take
it up, halve, pare, and seed it ; lay the
halves on toast, with the hollow part
uppermost, and fill them with rich
melted butter.
Another way : — Pare and seed the
squash, divide it into quarters, and
the quarters into halves. Trim them
neatly. Rub the inside of a sauce-
pan with butter. Lay the pieces of
squash in it, and sprinkle over them
a little pepper, salt, grated nutmeg,
and pounded sugar. Pour upon
them half a pint of veal stock, and
boil gently till tender. Lift them
upon a dish; add to the gravy the
juice of half a lemon and a little piece
of butter; pour it over the squash,
and serve. If liked, the squash may
be stewed in milk instead of gravy,
and may be seasoned with pepper,
salt, and pounded mace. Time to
boil, ten to twenty minutes, if boiled
in slices ; if boiled whole, longer, ac-
cording to size.
Squash Cakes. — Two cupfuls of
boiled squash mashed and rubbed
through a colander, three eggs, beat-
en light, two table-spoonfuls of cream,
one table - spoonful of melted butter,
about two table - spoonfuls of flour.
Beat the eggs into the squash, then,
slowly, the cream, the melted butter,
salt to taste✪ Squash, Baked, and lastly the flour.
Add this last cautiously, as some
flour thickens more than others, and
in this case just enough is needed to
hold the ingredients together. Cook
as you would cakes on a griddle,
and serve very hot. They are eaten
with butter and as a vegetable.
Squash, Fried. — Pare the squashes,
and cut them into thinnish pieces ;
make a thin batter of flour and water ;
dip them into it, and sprinkle with
salt and pepper after you lay them
in the hot butter or lard ; fry brown
in a rather quick oven, or on the top
of the stove ; then turn, and brown
them on the other side.
Page 489 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pick the stalks from 3 lbs. of spinach, and wash it in two or three waters. Lift it out of the water with the fingers, that the sand may settle at the bottom, and put it into a saucepan with as much boiling water, slightly salted, as will keep it from burning. Keep it boiling till it is tender, and press it under the water occasionally with a wooden spoon. Drain it well ; carefully pick away any stalks or fibre that may still remain, and rub it through a coarse sieve. Put the pulp into a saucepan with a slice of fresh butter and a little pepper and salt, and stir it briskly over the fire till it is quite hot. Add a spoonful or two of sauce, and let it remain on the fire, stirring all the time, for five minutes. Serve very hot, and garnish with fried sippets, or pile it in the centre of a dish, and place lamb or mutton cutlets on end round it, the long bones inclining towards each other. Time to boil the spinach, ten to fifteen minutes.
Squash, Baked. — Boil until soft enough to mash with a spoon; drain off all the water carefully; season with pepper, salt, and butter to taste. Beat two eggs till light ; stir into them half a cupful of milk ; mix all well together. Put into a dish and bake quickly in a hot oven.
Squash, Boiled. — Peel the squash, free it from seed, cut it into six or eight pieces, and put them into boiling water ; let them boil gently till tender. Lift them up carefully with a slice, put them on toast, pour melted butter or white sauce over them, and serve.
Another way : — Put the squash whole, without skinning, into boiling water. Let it boil until tender. Take it up, halve, pare, and seed it ; lay the halves on toast, with the hollow part uppermost, and fill them with rich melted butter.
Another way : — Pare and seed the squash, divide it into quarters, and the quarters into halves. Trim them neatly. Rub the inside of a saucepan with butter. Lay the pieces of squash in it, and sprinkle over them a little pepper, salt, grated nutmeg, and pounded sugar. Pour upon them half a pint of veal stock, and boil gently till tender. Lift them upon a dish; add to the gravy the juice of half a lemon and a little piece of butter; pour it over the squash, and serve. If liked, the squash may be stewed in milk instead of gravy, and may be seasoned with pepper, salt, and pounded mace. Time to boil, ten to twenty minutes, if boiled in slices ; if boiled whole, longer, according to size.
Squash Cakes. — Two cupfuls of boiled squash mashed and rubbed through a colander, three eggs, beaten light, two table-spoonfuls of cream, one table - spoonful of melted butter, about two table - spoonfuls of flour. Beat the eggs into the squash, then, slowly, the cream, the melted butter, salt to taste, and lastly the flour. Add this last cautiously, as some flour thickens more than others, and in this case just enough is needed to hold the ingredients together. Cook as you would cakes on a griddle, and serve very hot. They are eaten with butter and as a vegetable.
Squash, Fried. — Pare the squashes, and cut them into thinnish pieces ; make a thin batter of flour and water ; dip them into it, and sprinkle with salt and pepper after you lay them in the hot butter or lard ; fry brown in a rather quick oven, or on the top of the stove ; then turn, and brown them on the other side.
Records on this page
Spinach, Puree of, with ButterSquash, BakedSweet Potato Cakes