Stuffed Cymlings or Small Summer Squash

Are you still having plenty of squash from the garden? While looking through my Monticello Cookbook I ran across this familiar, old Yellow Crookneck Squash recipe. Wonder why people quit calling them “Cymlings”? A note at the end of the recipe states that this is a good way to fix older cucumbers and eggplant too.

Stuffed Cymlings or Small Summer Squash:

Boil four cymlings or squash until a fork penetrates fairly easily and yet not quite done. Cut slices off top and with a spoon, spoon out insides, leaving a shell to be stuffed. Then using the frying pan in which your breakfast bacon was fried, with an additional good tablespoon of the bacon fat, fry one good sized finely cut up onion. Add the strained and mashed insides of your squash with a tablespoon of cream and season to taste with salt and pepper and Worcestershire sauce. Put this back into the shells and top with cracker and bread crumbs mixed, then a grating of cheese and dot with butter and sprinkle with paprika. Bake until brown, or run under broiler.

Oven: 400. Bake: 15-20 minutes.

Serves: 4