SQUASH

a term applied to the edible fruit of many varieties of gourds, found in divers sizes, shapes and styles. The most famous of all is the PUMPKIN (which see). The others are classified as Summer and Winter squashes and are used as a vegetable--stewed, baked and fried--as a substitute for pumpkin in pies, etc.

Summer squashes are usually consumed green, the seeds cooked with the flesh. They arrive in the market about the middle of June. Winter squashes are generally larger in size and are eaten ripe, the seeds being removed before cooking. They are serviceable through the winter and can often be held until the summer crop is ready, if thoroughly ripe, taken before the frost has touched them and stored, preferably in tiers, each one free, in a moderately warm, dry place.

Among well known types are the Cymling, or "Patty-pan," or "Scalloped," or "White (or Yellow) Bush," white and yellow fleshed, the latter known also as Custard Squash; Crookneck, white and yellow; Hubbard, from dark green to orange and moderately smooth to very rough and warty, and Marrow, yellow.

The VEGETABLE MARROW (which see) is an English type of squash.