Summer Squash Recipes

Summer Squash Recipes

Summer squash recipes from Mrs. Bolton, Mrs. Church, Mrs. Wilberg and Ms. Gardner all ladies from the San Francisco area around 1920.

 

Mrs. Bolton’s Baked Summer Squash Recipe

Three pounds of summer squash.  Boil until well done, drain off water; mash.  Roll 8 or 10 soda crackers fine, half cup olive oil, 10 cents grated cheese, salt, pepper, 2 onions chopped fine, 1 clove and a piece of garlic, 3 eggs.  Mix all together and bake for thirty or forty minutes.

Mrs. J. R. Bolton, 534 Walter street – San Francisco Chronicle – 28 Mar 1920

Summer Squash Recipes

 

 

Mrs. Church’s Escalloped Summer Squash Recipe

Wash, pare and cut in thick slices approximately 1 1/2 pounds summer squash.  Cook in boiling salted water until tender, which will be about twenty minutes.  Drain, mash and sent aside to cool.  Beat the yolks of two eggs and when the squash is nearly cold whip these into it with 3 tablespoons milk, 1 tablespoon melted butter, 1 tablespoon flour, dissolved in a little of the milk; pepper and salt to taste.  Put into a buttered baking dish, cover with bread crumbs and bake to a light brown in a hot oven.  Serve hot.

Mrs. M. L. Church, 1507 North street, Berkeley – San Francisco Chronicle – 24 Oct 1920

 

 

Mrs. Wilberg’s Italian Summer Squash Recipe

Take as many squash as needed for a meal; cut off both ends and cut in half; if large seed remove, slice and fry in oil or lard that has onion, little garlic browned, season.  Keep cover on while cooking; stir once in a while.  When nearly ready to serve, sprinkle grated Swiss cheese over them and serve.

Mrs. Ed Wilberg, 632 Van Ness ave – San Francisco Chronicle – 31 Aug 1919

Summer Squash Recipes

 

 

Ms. Gardner’s Summer Squash Spanish Recipe

In a deep frying pan put 2 heaping tablespoons of bacon fat; in this fry a large onion and a small green pepper, both minced fine, and a small bit of garlic; then add 2 1/2 or more cups of tender summer squash which has been cut into cubes.  Cook mixture for 15 minutes, adding salt and pepper and 1/2 cup of boiling water.  Simmer until done, putting in more boiling water if necessary, though it should not be too mushy.  The garlic may be omitted if desired.

Caroline Gardner, 1717 Lyon street – San Francisco Chronicle – 11 Apr 1920

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