Put the onions in a hot dish, pour this over
them, and serve. They may also be half boiled; then put in a buttered
dish, covered with this sauce and a layer of bread-crumbs, and baked for
an hour.
WINTER SQUASH.
Cut in two, and take out the seeds and fiber. Half will probably be enough
to cook at once. Cut this in pieces; pare off the rind, and lay each piece
in a steamer. Never boil in water if it can be avoided, as it must be as
dry as possible. Steam for two hours. Mash fine, or run through a
vegetable sifter, and, for a quart or so of squash, allow a piece of
butter the size of an egg, a teaspoonful of salt, and a saltspoonful of
pepper. Serve very hot.
SUMMER SQUASH, OR CIMLINS.
Steam as directed above, taking out the seeds, but not peeling them. Mash
through a colander; season, and serve hot. If very young, the seeds are
often cooked in them. Half an hour will be sufficient.
PEASE.
Shell, and put over in boiling, salted water, to which a teaspoonful of
sugar has been added. Boil till tender, half an hour or a little more.
Drain off the water; add a piece of butter the size of an egg, and a
saltspoonful of salt. If the pease are old, put a bit of soda the size of
a pea in the water.
FIELD PEASE.
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