Ingredients.—1 tender cabbage, 1 egg, 1oz. ¼ of butter, of a pint of sour cream, salt and pepper.
Method.—Remove the outer leaves and heart of the cabbage, and shred the remainder as finely as possible. Melt the butter in a frying-pan, add 2 or 3 tablespoonfuls of boiling water, and put in the cabbage. Season to taste with salt and pepper, cook gently until the cabbage is tender, then add the egg previously well-beaten. Stir and cook slowly for 3 or 4 minutes, then add the cream, make thoroughly hot, and serve.
Time.—About 20 minutes. Average Cost, 10d. to 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
Ingredients.—1 pint of squash puree, 1 pint of bread or cracker crumbs, ¼ of a pint of milk, 1 oz. of butter, pepper, salt.
Method.—Prepare the squash as directed in either of the following recipes, cook until tender, and pass through a wire sieve. To the purée thus obtained add the breadcrumbs, milk, butter warmed, and a seasoning of salt and pepper. Mix all well together, turn the preparation into a greased fireproof dish, and bake in a moderate oven for one hour. Serve hot.
Time.—About 1¼ hours. Average Cost, 9d. to 11d. Sufficient for 1 dish. Seasonable at any time.
Ingredients.—Young, fresh, tender squashes, butter, salt and pepper.
Method.—Wash and dry the squashes, do not pare them, but cut them into quarters and remove the seeds. Put them into slightly salted boiling water, and cook gently for about 20 minutes, or until tender. Drain well, mash, replace in the stewpan with a lump of butter and a seasoning of salt and pepper, re-heat, and serve.
Time.—About ½ an hour. Average Cost, 3d. each. Sufficient, allow 2 to 3 or 4 persons. Seasonable all the year.
Note.—The term squash is loosely used, especially in the United States, for 2 or 3 kinds of gourd, including the pumpkin.
Ingredients.—Squash, butter, sugar, salt and pepper.
Method.—Split the squash and take out the seeds, put it into slightly salted boiling water, and boil until tender. Scrape out the soft part from the shell, mash it or pass it through a wire sieve, and put it into a stewpan with a lump of butter, a good pinch of sugar, and a good seasoning of salt and pepper. Make thoroughly hot, and serve.
Time.—About ½ an hour. Average Cost,—3d. each. Sufficient, allow 2 to 3 or 4 persons. Seasonable all the year.