Mrs. Akerly’s Squash Supreme

This summer squash recipe is from 1920.  I am estimating that this will serve six people, but it could serve more depending on the size of the squash.

Summer Squash Recipe

Remove insides of six summer squash, cook shells and what has been removed in boiling salted water for fifteen minutes. Make a cream sauce of one tablespoonful butter, one tablespoonful flour, one cup milk; salt and pepper to taste, and a dash of cayenne. Add the grated squash to sauce, fill shells with mixture, sprinkle buttered bread crumbs on top and brown in hot oven.

MRS. M. 1K. AKERLY, 1580 Madison Street, Oakland

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Summer Squash Supreme by Mrs. Akerly

A summer squash recipe from 1920

Course Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Servings 6 people

Ingredients

• 6 ea summer squash
• 1 tbsp butter
• 1 tbsp flour
• 1 cup milk
• 1 dash cayenne
• salt and pepper to taste
• bread crumbs buttered, enough to sprinkle over dish

Instructions

1. Remove insides of six summer squash, cook shells and what has been removed in boiling salted water for fifteen minutes.

2. Make a cream sauce of one tablespoonful butter, one tablespoonful flour, one cup milk; salt and pepper to taste, and a dash of cayenne.

3. Add the grated squash to sauce, fill shells with mixture, sprinkle buttered bread crumbs on top and brown in hot oven.