A NEW WAY TO USE SQUASH

[Welland Tribune January 9, 1945]

By Betsy Newman
Chicken, veal or pork that is left over from Sunday dinner may be creamed and baked in squash. This is one way of “stretching” the meat to meet the budget, and a very delicious way, too.

Today’s Menu
Baked Squash with creamed meat
Baked or scalloped potatoes
Cabbage and apple salad
Sugarless honey cake
Coffee

Baked Squash with Creamed Meat
!/2 Hubbard squash
Creamed meat

If you have a whole squash, cut in half lengthwise, being careful to cut smooth and even. Leave seeds in one half, butter the cut edge, turn upside down and bake in a moderate oven (400 degrees F) until tender about 30 to 45 minutes. Turn  right side up, scrape out seeds, sprinkle edge with melted butter and place in hot oven (550 degrees F) to brown edge to an appetizing color. Fill centre with well seasoned creamed meat. When serving, dip all the way through the creamed meat and into the squash to the shell, serving a piece of baked squash with the meat. Creamed oysters may be substituted for meat.

Sugarless Honey Cake
2 cups sifted flour
2 teaspoons of baking powder
3/4 teaspoon of salt
1/3 teaspoon of nutmeg
1/3 teaspoon of cinnamon
1/2 cup of shortening
1 teaspoon of grated orange rind
3/4 cup of honey
1 teaspoon of vanilla
2 eggs
1/2 cup of milk
1 cup of chopped raisins
1/4 cup of chopped nutmeats
1/2 cup of nutmeats

Sift flour, baking powder, salt and spices together 3 times.
Cream shortening, add orange rind, honey and vanilla, and beat well. Add eggs, well beaten, and beat until fluffy. Add milk alternately with sifted dry ingredients; add raisins and 1/4 cup of chopped nutmeats. Sprinkle top with 1/2 cup of nutmeats and bake in 8-inch square pan at 350 degrees F for 55 minutes or until cake tests done.