Take two or three summer squash, the yellow crook necked ones are the best; one large onion, two green peppers and three or four ripe tomatoes (peeled). Chop fine in a bowl and season.
Put in a frying pan some good dripping, and when hot add the chopped vegetables and cook slowly one hour or more.… Continue reading

Royal Squash

From 1922:

Thinly slice green or yellow squash, add one or two slices onion, pepper and salt to taste, and cook in just enough water to keep from burning. When tender, drain them, mash until smooth and put in a frying pan in which has been placed enough bacon drippings to thickly cover the bottom. Keep stirring slowly over not-too-hot a fire until mixture scrapes clean when stirred. Warning… Continue reading

Scalloped Squash

From 1913:

Wash and pare two large or three small summer squashes, cut them into pieces about an inch square, put over the fire in a saucepan of boiling water, and cook for twenty-five minutes. Drain in a colander, pressing out all the water, and mash free from lumps. Whip into the squash two beaten eggs, a small cup of milk, and a tablespoon of butter; season with salt… Continue reading