Boiled Squash

Pare squash; take out the seeds; cut it in pieces and stew slowly from twenty to forty minutes until quite soft, in a very little water. Drain, squeeze and press well. Season, when mashed, with salt, pepper and a very little butter.

Baked Squash

Cut open the squash; take out the seeds and without paring cut into large pieces. Place in a moderately hot oven and bake about an hour. When done, serve the pieces hot, to be eaten with butter like sweet potatoes. Squash retains its sweetness this way better than when boiled.

Tomatoes - French Fashion

6 small solid tomatoes, 1 rounding tablespoon butter, 1 tablespoon flour.

1/2 pint milk.

salt and pepper to taste bread crumbs.

Scald and peel small solid tomatoes. To each six, allow cream sauce made by rubbing together butter and flour. Add milk, stir until boiling, season with salt and pepper. Put a tablespoon of sauce in the bottom of a custard cup; put in a tomato and cover with another tablespoon sauce; dust top with bread crumbs; stand the cups in a pan of boiling water and bake in moderate oven for half an hour. Serve in the cups.

Shirred Eggs In Tomatoes

6 eggs.

6 small solid tomatoes.

6 tablespoon cream sauce, 6 slices toast.

Peel small solid tomatoes and scoop out centers. Break an egg into each tomato; stand them in a baking dish, and bake slowly ten or fifteen minutes until the eggs are set. Add a tablespoon of cream sauce to each and serve on slices of toast.

Tomato Omelet

4 eggs.

1/2 cup chopped tomato.

1 tablespoon butter.

dash of cayenne pepper salt to taste.

Beat eggs without separating until well mixed. Add tomato, salt and cayenne. Put butter into omelet pan; when hot add egg mixture; shake until set; fold and turn the omelet out on a platter.

Stuffed Tomatoes

Mrs. George Meyer.

tomatoes, 1 pint bread crumbs, 1 tablespoon chopped parsley, 1 tablespoon grated onion.

1 level teaspoon salt, pepper to taste.

2 tablespoons melted butter

Cut off a slice from the stem end of the tomatoes; scoop out seeds and a portion of hard centers. Mix bread crumbs, parsley, onion, salt, pepper and butter; stuff into tomatoes, heaping slightly. Stand them in a baking pan; add half a cupful of water and bake in a slow oven for three quarters of an hour, basting once or twice with a little melted butter.

Stuffed Tomatoes

Mrs. G. E. Seybolt.

4 large solid tomatoes.

1/2 cup rice.

1/2 pint pecan nuts.

1 teaspoon onion juice bread crumbs.

Cut tomatoes into halves. Scoop out the centers and seeds. Boil rice twenty minutes; drain and add nuts, salt and onion juice. Mix and stuff into tomatoes. Dust the tops with bread crumbs and bake very slowly for an hour. Do not allow them to cook to pieces. Serve with brown sauce made in the pan.

Boiled Tomatoes

small solid tomatoes.

butter and salt to taste.

Select small solid tomatoes; throw into a pan of boiling water; boil five minutes and serve. To eat, open, add butter and salt and dip out with a spoon. Boiled tomatoes are nice with toast for breakfast.