Stuffed Squash

Select small summer squash; cut out the stem end, and scrape out the seeds. Prepare a mixture of highly seasoned chopped cold meat, stale bread crumbs, melted butter and little onion. Fill squash and bake 45 minutes.

Summer Squash

Take small young squash; do not peel, but cut out at the stem end a hole the size of a walnut. Place carefully in kettle; cook in salted water until tender; remove to platter without breaking and into each hole put a piece of butter, pepper and salt. Squash cooked this way is never watery.

Fried Summer Squash

Slice in 1/4 inch slices; dip in beaten egg, then in flour and fry slowly in hot lard. Season with salt and pepper.