Baked Squash

Cut a winter squash in two down its length. Take out the seeds and filaments and set the halves in a drippingpan. Put water in the pan and cover the squash, and in a moderate oven bake from an hour and a half to two hours. A quarter of an hour before the squash is done take from the oven, empty the water from the pan, and sprinkle salt and spread butter round the upper or pulp portion of the two halves. Set back in the oven to brown, and serve, setting the halves on a platter and dipping the squash from its own shell.

Squash In The Shell

Select a wellshaped cycling, cut a thick slice from the stem end and scoop out seeds and fiber. Fill up with force meat and breadcrumbs highly seasoned. Stand in a shallow bakingpan in a larger pan of boiling water. Bake four or five hours. Garnish with fried sausages.

Squash Cakes

This is an excellent way to utilize squash left from a meal. Put it through a colander or sieve. Mix in half as much fine bread rolled or crumbed as you have squash. Season to your taste with salt, pepper, butter and a dash of onionjuice. It is a good proportion to allow about a tablespoon of butter to two cups of the mashed squash.

Mix all together and form into cakes or croquettes. Have upon a plate a raw egg, or the white of an egg whipped with a tablespoon of cold water. Also have rolled cracker or bread crumbs. Dip the squash cakes in the egg, then in the crumbs, and fry in hot fat until brown.

How to Cook Tomatoes

Raw Tomatoes Take firm, ripe, goodsized tomatoes. Have a pan in which is boiling water. Put a fork into the tomato, turn it over and over a moment in the boiling water. With a small sharp knife peel off the skin. Scoop out the piece above the core, and cut off any rough pieces, so that the tomato may be smooth. Continue to peel one at a time until you have the number required. Lay on an earthen plate, and set on the ice in the morning. By evening they will be firm and refreshing. Serve whole, with French dressing. If you prefer them sliced, cut them half an hour before the meal, and cut thin strips of green pepper and lay between them. The flavor is very nice.

Baked Ripe Tomatoes

Select goodsized, smooth tomatoes. Wash in cold water, and wipe dry. Cut out the core, and any rough places on top and lay in a pudding dish. In place of the core, put quite a teaspoon of salt, one teaspoon of sugar, nearly a teaspoon of butter, and pepper to taste. A large tomato would require a heaping teaspoon of sugar. Fill the space between the tomatoes with breadcrumbs. Sprinkle over them salt and pepper. Set the dish in a moderately hot oven. Put a pan of water in the oven above it. Bake steadily one hour and a quarter. When done (and do not let them burn at all), set them aside to cool a short time before putting on the table.

Baked Ripe Tomatoes With Corn

Select smooth, fine, large tomatoes. Wash them in cold water, and wipe dry. Take out the cores. Sprinkle breadcrumbs in the bottom of a shallow pudding dish, and season them with pepper and salt. Put the tomatoes in the pudding dish. Have ready very fine sweet sugar corn, cut carefully from the cob, and scrape the pulp off with the back of a knife. Season this corn with salt, a little red pepper, and sugar to taste. Stuff the cored tomatoes with the corn. Put a large piece of butter on top of each tomato, and over this some fine breadcrumbs. Season with a little salt and pepper. Bake in a moderately hot oven, with a pan of warm water in the oven above. Bake steadily one hour and a quarter. Let cool a short time before serving.

Boiled Tomatoes

Choose smooth tomatoes of nearly the same size. Drop into salted boiling water and boil until you can easily pierce them with a fork. Lift and put on hot buttered toast. Score the top of each, place on it a little ball of butter mixed with salt, a trifle of sugar and pepper if you like, and serve at once and hot.

Fried Tomatoes

Choose firm tomatoes, not too ripe. Wash in cold water and wipe dry. Cut in two halves. Season them separately and highly with salt and pepper. Sprinkle half a teaspoon of sugar over each piece. Have a fryingpan with some hot lard and butter. Lay the tomatoes in it and cook slowly until done, which will be nearly one hour. Take up with a cake turner, lay on a hot platter, pour over them melted butter, and serve.

Fried Green Tomatoes With Ham

Cut green tomatoes in halves if they are small ones; if large, cut in four pieces. Dredge the pieces lightly with flour and fry in drippings in a saucepan. Lay on a hot platter round broiled ham or broiled bacon. Make a sauce or gravy by pouring off nearly all the fat of the drippings, and then pouring into the saucepan half or threequarters of a cup of milk. Let boil up and pour over the tomatoes.

Stewed Tomatoes

Take fine red tomatoes all of a size and pour over them boiling water to loosen their skins. Slip off the skins and lay the tomatoes in a dish with a little butter, salt, and pepper sprinkled over them. Set them in the oven and cook fifteen minutes. Then turn the tomatoes, add a little more butter, a dredging of flour, a small cup of milk to seven or eight tomatoes, and cook slowly till the tomatoes are done. The later cooking may be either in the oven or on the back of the stove.