Recipe: Sauted Summer Squash

For variety, summer squash is sometimes sliced, coated with egg and crumbs, and then sautéd 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. Sauté in a small amount of fat in a frying pan until well browned, and then turn and brown on the other side. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Stewed Summer Squash

The usual way in which to cook summer squash is to stew it. If properly cooked and well seasoned, stewed squash makes a very tasty dish.

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.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)