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Boiled Winter Squash

(Vaughan’s Vegetable Cook Book)

Peel and cut into pieces a large squash that will, when cooked fill a

half gallon. Steam over hot salted water if possible, if not put it on

to boil in as little water as possible. Keep it closely covered and stir

frequently. When perfectly soft, drain in colander, press out all of the

water, rub the squash through a sieve and return it to the saucepan. Add

to it a quarter of a pound of nice butter, one gill of sweet cream and

salt and pepper to taste. Stew slowly, stirring frequently until it is

as dry as possible. In cold weather serve all vegetables on warmed


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