Peel and wash fresh mushroooms; put in sauce pan with plenty of butter and simmer until tender; about twenty minutes; season with salt and pepper; have ready thin slices of toast; put mushrooms on toast; garnish with slices of lemon and parsley or water cress. If there is much liquid, thicken with a little corn starch.

Stuffed Mushrooms

Cut off hard stems of six summer squash and parboil; scoop out a part of the contents and fill with the following mixture: To cream sauce and centers of squash add one-half teaspoonful Worcestershire sauce, one-half cupful grated cheese, two tablespoonfuls cracker crumbs and one well-beaten egg; stir over fire until melted. Fill squash and brown in quick oven; add cream to remainder of mixture to make sauce, pour around squash and serve.

Stuffed Squash

Bake potatoes until tender; cut a piece from a side and scoop out soft part, leaving the shell; mash and beat until creamy with two tablespoonfuls cream or milk, two tablespoonfuls butter, salt, pepper and paprika to taste. Refill shells, sprinkle with bread crumbs, dot with butter and brown in hot oven. Serve very hot with bunches of parsley for garnishing.

Stuffed Potatoes

Peel and slice small summer squash very thin; dip in egg and cracker crumbs and fry brown in bacon fat; make a cream gravy with fat left in pan and pour over fried squash before serving.

Fried Summer Squash

Select large tomatoes; slice rather thin; soak in salt water for one-half hour before using. When ready for use, dip in flour or cracker crumbs and fry in hot fat; season with salt and pepper. Serve at once.

Fried Green Tomatoes

Select large sweet peppers; soak for several hours in cold water; cut off tops; have ready one cupful finely chopped or ground meat - veal or pork is very nice; add one-half cup bread crumbs, two tablespoonfuls butter, one finely cut up tomato and salt and pepper to taste; add a few of the pepper seeds and the tops of the peppers chopped fine to meat and other ingredients, and stuff peppers. Set in pan; add one cup water and several lumps of butter; bake in oven for three-quarters of an hour. This is a good way to use up cold meat. If liked, meat may be omitted, and to serve as a straight vegetable, fill with half-cooked and well-seasoned rice.

Stuffed Peppers

Cut corn off cob or use canned corn; take two cups corn; if raw cook for ten minutes; fry three finely cut peppers in butter for ten minutes; add peppers to corn, season with butter, salt and pepper, and put in oven and bake a light brown.

Sweet Peppers With Corn

Select firm white asparagus; tie in parcels; put in hot water and boil twenty minutes; take out, untie and serve on small individual plates with melted butter or mayonnaise dressing. A French dressing is liked by some people. This makes a most delicious and dainty salad when cold.