Wash, pare and cut the squash into pieces, discarding the seeds. Steam until tender and then drain well and stand on the back of the range to dry. Now rub the pulp through a sieve. Measure and add to each cup of pulp
- One well-beaten egg,
- Two tablespoons of butter,
- One teaspoon of salt,
- One-half teaspoon of paprika,
- Two tablespoons of milk,
- One tablespoon of finely minced parsley.
Pour into well-greased baking dish and cover with fine bread crumbs and two tablespoons of grated cheese. Bake in a slow oven for twenty minutes.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss