Cut cushaw in 4-inch cubes and steam slowly in the 1/2 cup water until tender.
Pour off water, but save if mixture is too dry.
Mash cushaw and add butter, 3/4 cup sugar, salt and vanilla. Pour into buttered 9 x 12-inch baking dish.
Mix 1/2 cup sugar and spices together and sprinkle on top of cushaw.
Dot with butter.
Bake at 350\u00b0 for 30 minutes.
For further browning, put under broiler for 2 minutes.
Cut cushaw in pieces, scrape out seed and boil until tender. Remove peeling.
Mix cushaw with the rest of the ingredients. Place in baking dish and bake in 350\u00b0 oven until brown on top.
Wash outside of cushaw; remove all seeds. Do not peel. Cut cushaw into 3-inch pieces.
Place in baking dish. Sprinkle brown sugar on top and cover with the melted margarine.
Bake at 350\u00b0 for 3/4 to 1 hour.
Boil cushaw and remove skin when tender.
Add remainder of ingredients; mix thoroughly.
Add sugar if necessary.
Bake at 350\u00b0, uncovered, until set.
br>COOKING THE SQUASH:
Cushaw is easiest cooked by cutting
Preheat oven to 350F and lightly grease a baking dish.
Mix in order: cushaw, sugar, margarine, milk, egg and flavorings.
Bake 45 minutes to 1 hour.
Slice and peel squash.
Slice into 1/2-inch squares or slice solid part.
Boil in small amount of salted water.
Lift out after 20 minutes.
Place in a baking dish.
Sprinkle bits of butter over squash and cinnamon and brown sugar.
Bake at 350\u00b0 for 30 minutes.
Cut cushaw in half (put other half in refrigerator; use within a week). Remove all seeds from both halves.
Peel cushaw and cut into 1-inch squares. Fry in butter and brown sugar until cushaw is tender and browned.
Wash cushaw well; remove seeds; cut into quarters.
Put cushaw in a kettle, filling half full with water.
Add sugar on top of cushaw.
Cook down until it becomes brown on the bottom.
Peel cushaw.
Cut in pieces and cook until done.
Mash to get all lumps out.
Beat egg yolks until foamy; add to cushaw with sugar, milk and spices.
Keep egg whites for top.
Cook mixture on top of stove, stirring to keep eggs mixed until thickened.
Pour into unbaked pie shells and bake according to package directions. Beat egg whites until stiff.
Add a little sugar and vanilla. Spread over pie and brown.
Put all ingredients together.
Cook as for cream or chocolate pie.
Cook in a heavy saucepan, stirring constantly, on low heat until it thickens.
Pour into 9-inch baked pie shell.
Beat egg whites stiff with 1/4 teaspoon vinegar.
Add 1/3 cup sugar to egg whites and swirl over filling, sealing meringue well to pastry. Bake in slow oven at 325\u00b0 for 15 minutes, or until meringue is brown.
Cook on top of stove and pour into baked pie shell.
Makes 2 pies.
Mix sugar, cornstarch, cinnamon, salt and cloves together. Add beaten eggs; add cushaw and cream, then put into an unbaked pie shell.
Bake at 350\u00b0 for 40 minutes or until done.
Preheat oven to 350F and lightly butter a casserole dish.
Cook on low heat until cushaw is done.
Place in buttered casserole; sprinkle top with brown sugar.
Bake for about 30 minutes.
Cook cushaw in water until tender.
Drain.
Add the butter, sugar and cream, beating with mixer after each addition.
Add eggs and salt.
Pour into crusts.
Grate nutmeg on top.
(You have to use whole nutmeg, freshly grated, to get the right flavor.
A basic cream pie with a cup of cushaw added is also delicious.) Bake old fashioned pie at 350\u00b0 until filling sets.
Add drained and mashed cushaw, sugar, flour, margarine, vanilla and eggs.
Mix well.
Pour in unbaked pie shells.
Top with favorite spice.
Bake 30 minutes at 425\u00b0.
Will make 2 large pies.
Mix well cushaw, sugar, butter, flour and eggs in mixing bowl. Blend in baking powder, cinnamon and vanilla.
Hand beat for five minutes.
Pour into two 9-inch unbaked pie shells.
Scatter nuts on top, if desired.
Bake at 350\u00b0 for 1 hour or until brown.
Combine cushaw, sugar and salt.
Add remaining ingredients. Bake at 425\u00b0 for 30 minutes.
Reduce heat to 350\u00b0 for 15 minutes or until knife inserted comes out clean.
Do not overbake.
Makes 2 (9-inch) deep dish pies.
Sift and mix dry ingredients together. Add eggs, oil, cushaw and mix well. Add vanilla and pecans and mix. Bake at 350 degrees until done.
Slice baked potatoes in half lengthwise.
Scoop out about 3/4 of flesh and set aside for other recipes.
Set skins on cookie sheet and place in oven about 4 inches away from top element. Broil 8 minutes.
Remove skins from oven and sprinkle with cheese. Season well and add bacon and paprika.
Broil another 4 to 5 minutes.
Serve hot with sour cream, if desired.