Cream Of Summer Squash Recipe

Peel the squash, slice thin, put in a saucepan and add boiling water to

come nearly to the top of the squash. When nearly tender add an onion, a

bay leaf and several sprigs of parsley. When tender mash through a fine

sieve, return to the fire, let it come to a boil, stir in a heaping

tablespoonful of butter, a heaping teaspoonful of flour, season with

salt and pepper and a tiny pinch of mace. Have almost as much boiling

milk as puree, remove from the fire and stir together, add two

tablespoonfuls of cream, and serve at once.

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