Mash until the squash is as fine as desired and serve at once.
108. SAUTED SUMMER SQUASH.--For variety, summer squash is sometimes
sliced, coated with egg and crumbs, and then sauted 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. Saute in a small amount of fat in a
frying pan until well browned, and then turn and brown on the other
side. Serve hot.
WINTER SQUASH
109. WINTER SQUASH is the kind of squash that may be removed from the
vine in the fall and stored for winter use. Although both summer and
winter squashes are closely related, they differ considerably in
appearance, flavor, texture, and composition. The different varieties of
winter squash are usually larger than summer squashes and have a very
hard outside covering; also, they contain less water and more
carbohydrate and, consequently, have a higher food value. Winter
squashes are usually taken from the vines in the fall before the frost
sets in, and before they are placed in storage they are allowed to lie
in the sunshine for a few days until the skin hardens and becomes
flinty. If the outside covering is unmarred when the squashes are
stored, they will remain in good condition almost the entire winter
season, provided the storage place is cool and dry.
110. To prepare winter squash for cooking, cut it open, remove the
seeds, and peel off the outside skin.
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