Heart to Hearth Cookery

Preparing the slices of squash

Peter Kalm, a Swedish botanish, wrote in 1749, that the squashes or pumpkins are cut in slices, drawn upon a thread , and dried.  They keep all year long, and are then boiled or stewed.  I am removing and saving the seed for planting.  As I slice the rind and flesh of the squash, circles are formed that I place on my drying rack by using either cordage or a green stick.  When the squash is dried, it keeps until it gets wet.  The dried squash I reconstitue in my trade kettle usually with hominy and beans

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