Detailed Contents: Squash and Pumpkin-Squash Recipes-Herb-Fried Summer Squash-Fried Summer Squash and Onions-Scalloped Hubbard Squash-Baked Winter Squash-Squash Green Bean Sauté  -Baked Zucchini    

Squash and Pumpkin

Pumpkins are a form of squash and belong to the family cucurbitaecde, which includes cucumbers, melons, squash and gourds. Within this family is the genius cucumbata, which includes all varieties of pumpkin.

Cultivated Pumpkins are generally believed to have originated in central North America. While the origins of the wild form is uncertain, they, like all of the other vegetables of supposedly  North American origin, probably originated in South America, although there is considerable documented and possibly well founded, claim as to an Asian origin.

Cucumbers

Many Canadians think of cucumbers only in terms of salads or pickles. Cucumbers can also serve as a very delicious vegetable, (they are very similar to zucchini, which may be substituted for cucumber in any recipe), and contrary to popular belief, with considerable nutritional value. 

Braised Cucumbers

3 medium cucumbers

1 beef bouillon cube

2 Tbsps. butter

1 Tbsps. boiling water

Salt and pepper

Peel cucumbers; cut once lengthwise and crosswise. Brown lightly, in butter. Cook uncovered, over low heat about 10 minutes. Season. Makes 4 servings

Cucumber Cups

These make a luncheon dish. Cut the unpared vegetables into sections two inches long and cook until tender in water salted just before cooking is completed. Scoop out the centre of each section, leaving one-half inch thickness all around the sides, as well as on the boom, thus making green cups of the vegetables. These cups may be filled with chicken, sweetbreads, mushrooms or any other filling held together with a Veloute or Béchamel sauce.

Variation- this and the following cucumber recipes may be prepared using zucchini.

Cucumbers in Cheese Sauce

2 large cucumbers           

½ cup shredded sharp cheddar cheese

2 Tbsps. butter

1 cup medium white sauce

Peel cucumbers, and cut in ¼ in slices. Cook in butter until lightly browned and tender. Add Béchamel or Veloute sauce, and sprinkle with cheese. Heat. Serves 4.

Stewed Cucumbers

3 cucumbers          

1 cup boiling water

6 slices toast                     

½ tsp. salt

2 Tbsps. fat 

            Pepper

2 Tbsps. flour         

1½ Tbsps. lemon-juice

Peel medium-sized cucumbers and cut them into quarters lengthwise. Place in a shallow pan, cover with boiling water and stew gently for ten to twenty minutes. Add salt just before cooking is completed. When done, lay them carefully on toasted bread. Make a Veloute sauce of the flour, fat, and water in which cucumbers were cooked. Add seasonings, and cook until smooth. Pour the sauce over stewed cucumbers.

Cucumber Sauté

4 cucumbers          

          Salt and pepper

Butter          

Minced parsley or chives

Flour

Pare and quarter the cucumbers and boil them, without any water, for three minutes. Drain; season with salt and pepper; roll in flour and sauté in a little butter until tender. Sprinkle with parsley or chives just before cooking is completed.