Baked Summer Squash

Cut stem ends off squash and scoop centers. Boil removed portion, with a small onion, in water until tender. Drain and add seasoning of salt, pepper and butter. Fill shells, cover with buttered bread crumbs. Put in pan with a little water in bottom and bake one hour.

Baked Summer Squash With Pimentos

1/2 dozen summer squash

1 small can pimentos

2 tablespoons butter

2 tablespoons flour Salt

Pare, wash, slice summer squash, put into a buttered baking dish in layers. Season each layer with chopped pimentos and bits of butter and flour mixed together. Bake in moderate oven one hour.

Fried Summer Squash

Peel Italian summer squash, slice one-half inch thick, fry in enough fat to keep from sticking. In serving, dot with butter.

Baked Hubbard Squash No. 1

Cut squash in medium sized pieces and boil in shell for twenty minutes. Remove from shell, mash, season with salt, pepper, plenty of butter, bake for half an hour.

Baked Hubbard Squash No. 2

Cut squash in five inch squares, sprinkle lightly with sugar, dot with butter, bake until tender and serve in the shell in large platter.

Brown Creamed Potatoes

Slice cold potatoes in frying pan, put a large lump of butter in the center, sprinkle flour, salt, pepper over the top, pour in milk until the potatoes begin to float, then chop up potatoes with a chopping knife while they are heating. Place in oven until done.

Buttered Boiled Rice

Wash one-half cup rice in running water, stirring vigorously with the hand to free it from any of its flour. This will aid in preventing it from being sticky when cooked. This quantity of rice should be cooked in a quart kettle. Add scant cup cold water and a little salt. Put the cover on tight and set on fire. In about ten or fifteen minutes it will begin to boil over. Do not lift the lid but allow it to boil over, until the lid no longer trembles. Then set further back on stove, where it can steam and keep very hot, without boiling, for forty-five minutes. At the end of the first hour the rice should look dry and be separate. Add enough rich milk to cover it. Cover and set over moderate fire and bring to a gentle boil for several minutes. Slide to back of stove as before, placing asbestos mat under it. Let remain forty-five minutes. The kernels should by this time be very large. Set into double boiler or pan of hot water where it can mellow, and keep hot until ready to serve. Serve buttered, in a hot covered dish.

Candied Sweet Potatoes

Candied sweet potatoes are very popular on southern tables, and are extremely palatable when well prepared. Cut boiled sweet potatoes into long slices, place in an earthen dish, put lumps of butter on each slice, and sprinkle with sugar. Some cooks add a little water also. Bake until sugar and butter have candied and the potatoes are brown.

Carrots Supreme

Cut the tops off of young table carrots but do not cut into the carrots in doing so. Boil until tender, adding a piece of onion and several sprigs of parsley to flavor. Boil in a large quantity of water, the same as when boiling beets. If the carrots are not tough and woody, and have cooked long enough, the skins can easily be washed off in running water. Cut in thin slices, season with butter or cream gravy. Set aside to "mellow" over hot water, for ten minutes. Never allow them to boil after seasoning or cream gravy has been added.

Carrots cooked this way are delicious and when cold make a nice salad served in a nest of lettuce leaves, with mayonnaise.