Cook a summer squash until tender, then put through a sieve or colander, add sugar, salt, vanilla, and a little cornstarch to thicken it. Pour into a pie-tin lined with nice, tender paste, and bake until the crust is done.
Pare and slice nice, ripe tomatoes (not too ripe) enough to fill a pie plate lined with a crust as previously directed. Sift over the tomatoes about 2 level tablespoonfuls of white flour so it will not be too juicy, and on top of the flour, sprinkle 1/2 cup of sugar; more sugar may be needed if the tomatoes are very sour. Cover with crust, and bake only until crust is done.
Select good, large green tomatoes, just before they begin to ripen, scald, to remove the skins, and slice into small pieces. Put into a pie-tin lined with a rather thick paste, and sprinkle over them 2/3 cup of granulated sugar. Cover with a thick crust, and bake slowly for one hour. Season with nutmeg and lemon rind.
Line a pie-tin with a nice paste. Look over and wash the huckleberries and put in nearly 1 quart. Sprinkle over the berries, 2 level tablespoonfuls of white flour, then sift over that 1/2 cup of sugar. Place over all a top crust, and bake slowly.
Cut the watermelon in two parts, remove the central or red part, then after removing the outside skin, and all the red part of the melon, cut in very small pieces, and cook in plenty of water until very tender; add the juice and a little of the grated rind of a lemon, sugar to taste, and a little vanilla. If desired, use 1 teaspoonful of corn-starch for each pie. Rub the starch smooth in a little cold water before adding. Cook until the starch has time to thicken, then place in a pie-tin lined with a nut paste. Bake with two crusts.
Take 1 cup of grated white zwieback, 1 cup of tart apples chopped fine, 1/2 cup of malt extract, 1/4 cup of sugar, 1/4 cup of almond meal, salt, vanilla, and nutmeg to suit the taste. Bake with two crusts.
Cut thin, puff paste, and form into a double bow-knot. Bake, and place jelly on the bows and loops.