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Domestic News
July 19, 1943
The Lincoln Times
Lincolnton, Lincoln County, North Carolina
What is this article about?
State College provides cooking tips for farm homemakers on using squash as a vegetable or pie filling, emphasizing its vitamin A content and preparation methods for winter and summer varieties.
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State College Hints To Farm Homemakers
Squash as a vegetable or as a pie filling, is a rich source of vitamin A, especially the yellow types. It also furnishes some vitamin B1 and G.
Squashes are handsome vegetables but it's the flesh inside that counts. You'll find it is good whether you bake, boil or steam squash as a vegetable-or make it into a squash pie.
Squash pie is made like pumpkin pie. You may like it.
Allow about an hour's time for baking winter squash. To get the squash ready, wash the outside and cut it into pieces about three inches square. Take off the seeds and strings. Then put the squash in a greased baking dish. Pour over some melted fat and sprinkle with salt and pepper. Cover and bake in a moderate oven until the squash is tender.
The Hubbard is the best known of the winter squashes. It is a big vegetable with a hard shell. The outside may be dark green, orange, or bluish gray. It keeps well in storage so you can have squash all through the winter.
The summer squashes are quick-cooking vegetables. You can simmer them tender in about 15 minutes in a saucepan with not too much water.
Season with salt, pepper, butter or substitute or cream. Some people like onion in squash; cheese is good, and also hard cooked egg that has been chopped.
Squash as a vegetable or as a pie filling, is a rich source of vitamin A, especially the yellow types. It also furnishes some vitamin B1 and G.
Squashes are handsome vegetables but it's the flesh inside that counts. You'll find it is good whether you bake, boil or steam squash as a vegetable-or make it into a squash pie.
Squash pie is made like pumpkin pie. You may like it.
Allow about an hour's time for baking winter squash. To get the squash ready, wash the outside and cut it into pieces about three inches square. Take off the seeds and strings. Then put the squash in a greased baking dish. Pour over some melted fat and sprinkle with salt and pepper. Cover and bake in a moderate oven until the squash is tender.
The Hubbard is the best known of the winter squashes. It is a big vegetable with a hard shell. The outside may be dark green, orange, or bluish gray. It keeps well in storage so you can have squash all through the winter.
The summer squashes are quick-cooking vegetables. You can simmer them tender in about 15 minutes in a saucepan with not too much water.
Season with salt, pepper, butter or substitute or cream. Some people like onion in squash; cheese is good, and also hard cooked egg that has been chopped.
What sub-type of article is it?
Agriculture
What keywords are associated?
Squash
Cooking Tips
Farm Homemakers
Vitamin A
Winter Squash
Summer Squash
Recipes
Where did it happen?
State College
Domestic News Details
Primary Location
State College
Event Details
Hints for farm homemakers on squash: nutritional value (rich in vitamin A, some B1 and G), preparation methods (baking winter squash for an hour, simmering summer squash for 15 minutes), varieties (Hubbard winter squash, summer squashes), and seasonings (salt, pepper, butter, cream, onion, cheese, chopped egg). Squash pie made like pumpkin pie.