Title: Squash with Butter Sauce - JC
Categories: Side Squash Jewish
Yield: 2 Servings

6		To 8 small green squash
4	tb	;cold water or milk
		Salt to taste
2	tb	Butter or oil
2	tb	Flour
1	tb	Lemon juice
1	ds	Nutmeg (optional)

Wash and cube the squash, or cut in quarters lengthwise. Add water and salt. Cook in a tightly covered pot 5 to 8 minutes or till tender. Brown flour in hot melted shortening and stir in the liquid drained from the cooked vegetables until smooth. Cook 3 minutes. Add flavorings and pour over the cooked squash.

Serves 2 to 4, depending on size of squash. _Jewish Cookery_, Leah H. Leonard, 1949. Crown. ISBN 0-517-09758-3. Typos by Jeff Pruett.

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