Escalloped Spaghetti With Oysters

Put into a buttered baking-dish in layers drained oysters and boiled spaghetti cut into small pieces. Season each layer with salt, pepper, and dots of butter. Pour over enough Cream Sauce or milk to moisten, cover with crumbs, dot with butter, and bake until brown.

Greek Spaghetti

Chop a small onion fine, fry in butter, and mix with a pound and a half of lean beef chopped fine and fried in butter, highly seasoned with black and white pepper. Fill a baking-dish with alternate layers of the meat and boiled spaghetti, seasoning each layer with grated Parmesan cheese. Bake until brown.

Boiled Spinach

Cook a peck of well-washed spinach, uncovered, with a cupful of boiling water for ten minutes. Drain, pressing out all the liquid. Chop fine, rub through a sieve, season with salt, pepper, butter and sugar, and moisten with stock, gravy, Brown Sauce, or Cream Sauce. Garnish with hard-boiled eggs or croutons. It may be reheated without chopping and seasoned with salt, pepper, butter, and vinegar.

Buttered Spinach

Cook two quarts of spinach according to directions previously given. Drain, and serve with melted butter; or, chop fine, press out all the liquid, reheat in Cream Sauce, season with a little grated nutmeg and at the last add two tablespoon-fuls of butter.

Boiled Squash

Peel, remove the seeds, boil until tender, drain, and serve with melted butter or White Sauce; or, peel, seed, and quarter a squash, and cook in stock to cover, seasoning with salt, pepper, butter, and a little sugar. Or cook it in milk, seasoning with salt pepper, and powdered mace.

Boiled Summer Squash

Cut into small pieces and cook for an hour in boiling water, then drain and mash, seasoning with salt, pepper, and butter. Moisten with a little cream, and serve.

Creamed Squash

Steam or boil small pieces of squash, drain, and reheat in Cream Sauce.

Fried Summer Squash

Cut the squash in slices, dredge with seasoned flour, and saute in butter or dip in crumbs, then in egg and crumbs, and fry in deep fat. It may be parboiled for five minutes before frying; or, prepare according to directions given for Fried Egg-Plant.

Roasted Squash

Peel and cut into long strips. Cook in the pan with a roast, basting with the drippings.

Broiled Tomatoes

Peel and slice large tomatoes, season with salt and pepper, and broil, basting with oil; or, dip in seasoned crumbs or corn-meal before broiling. Sprinkle with minced parsley if desired.

Broiled Tomatoes With Sauce

Season Cream Sauce with a little mace, and salt and pepper to taste. When smooth and thick add a well-beaten egg and pour it over broiled tomatoes; or, serve broiled tomatoes with highly-seasoned melted butter mixed with lemon-juice.

Baked Tomatoes

Peel the tomatoes and put into a baking-dish. Sprinkle thickly with sugar and bake until the sugar has become a thick syrup; or, stuff tomato shells with seasoned crumbs, dot with butter, and sprinkle with sugar and bake.