The squash is a species of the gourd, belonging to the same general order as the cucumber and pumpkin. It is a pleasant and wholesome article of food, but contains little nutriment, having about 1^ of sugar, 2 to 4:% of starch, and less than 1% of nitrogenous matter. TOMATOES. BAKED — Scald and skin tomatoes that are whole and firm, and ripe enough to be thoroughly red; cut a slice from the stem end, and with a sharp knife take out the hard core; arrange them in a round baking4in well buttered, with the cut side upward; put a sprinkle of salt and pepper over them, and, in each one, a bit of bread well but- tered. Then bake. Time, about ^ hour BAKED STUFFED TOMATOES — Choose large tomatoes, as nearly the same size as possible; from the stem end take out the seeds and inner part of the tomato; make a stuffing of bread crumbs, 252 VEGETABLES finely-chopped cold ham, and the chopped tomato; season with but- ter, pepper, a little salt and mustard. Fill the tomatoes with the stuflfing and bake them. Time, about \ hour. Add a little butter to them before putting in the oven, and a very little water in the bak- ing=pan. When they are done, set them where they will keep hot; add a little more butter and hot water to the baking=pan, and make a thin gravy, thickening it with brown flour and stirring in a table- spoon of sug✪ Baked Stuffed Tomatoesar. TOMATOES AND CREAM Slice the tomatoes rather thick, and turn oflp all the juice that escapes; sprinkle with sugar, and just before they are served pour [cream over them To those who have never tried it this dish may be uninviting, but to those who are fond of the natural flavor of the tomato, it will be found delicious. The yellow tomato preserves are very nice served with cream. Accom- panied with nice white cake, no daintier dessert could be wished for. TOMATO CROUTES — Small tomatoes are better for this dish. Scald and peel, then cut a slice from the stem end, leaving about f of the tomato; place them the cut side down, on slices of buttered bread, arranged in a buttered bakings tin; sprinkle with salt and pep- per; bake ^ hour. This dish can be served with cold meat, and is well worth trying. ESCALLOPED TOMATOES — Tomatoes are escalloped like oys- ters. Put a layer of bread crumbs in a buttered baking=dish; over this, a layer of sliced tomatoes, seasoned with salt, pepper, butter, and a very little sugar. Have the top layer of bread crumbs, and scatter over it bits of butter, and then bake — time, about i hour. A little of the gravy left from roast meats would add to the flavor, and might be poured over just before it is put in the oven. Canned tomatoes can be used almost equally well. RAW TOMATOES — Tomatoes are often eaten raw. Some peo- ple object to having the skin removed, but if i^roperly done, the flavor is not injured. Select those which are firm, smooth and fully ripe, put them in a pan, and pour on enough boiling water to cover, and leave them 15 seconds, but no more; then pour off, and fill the dish with cold water. Take out, remove the skins and cores, and set on ice till wanted. Cut in thin slices and serve ice cold. They are delicious eaten either with sugar alone, or with sugar, salt, pepj^er and vinegar. They should be prepared several hours in advance, to be eaten this way; or, if wanted for breakfast, skin them the night before, and keep on ice till ready to use them.

AI-modernized reading of the original text

The squash is a species of the gourd, belonging to the same general order as the cucumber and pumpkin. It is a pleasant and wholesome article of food, but contains little nutriment, having about 1^ of sugar, 2 to 4:% of starch, and less than 1% of nitrogenous matter. TOMATOES. BAKED — Scald and skin tomatoes that are whole and firm, and ripe enough to be thoroughly red; cut a slice from the stem end, and with a sharp knife take out the hard core; arrange them in a round baking-tin well buttered, with the cut side upward; put a sprinkle of salt and pepper over them, and, in each one, a bit of bread well buttered. Then bake. Time, about ^ hour BAKED STUFFED TOMATOES — Choose large tomatoes, as nearly the same size as possible; from the stem end take out the seeds and inner part of the tomato; make a stuffing of bread crumbs, finely-chopped cold ham, and the chopped tomato; season with butter, pepper, a little salt and mustard. Fill the tomatoes with the stuflfing and bake them. Time, about \ hour. Add a little butter to them before putting in the oven, and a very little water in the baking-pan. When they are done, set them where they will keep hot; add a little more butter and hot water to the baking=pan, and make a thin gravy, thickening it with brown flour and stirring in a tablespoon of sugar. TOMATOES AND CREAM Slice the tomatoes rather thick, and turn off all the juice that escapes; sprinkle with sugar, and just before they are served pour [cream over them To those who have never tried it this dish may be uninviting, but to those who are fond of the natural flavor of the tomato, it will be found delicious. The yellow tomato preserves are very nice served with cream. Accompanied with nice white cake, no daintier dessert could be wished for. TOMATO CROUTES — Small tomatoes are better for this dish. Scald and peel, then cut a slice from the stem end, leaving about f of the tomato; place them the cut side down, on slices of buttered bread, arranged in a buttered baking-tin; sprinkle with salt and pepper; bake ^ hour. This dish can be served with cold meat, and is well worth trying. ESCALLOPED TOMATOES — Tomatoes are escalloped like oysters. Put a layer of bread crumbs in a buttered baking-dish; over this, a layer of sliced tomatoes, seasoned with salt, pepper, butter, and a very little sugar. Have the top layer of bread crumbs, and scatter over it bits of butter, and then bake — time, about i hour. A little of the gravy left from roast meats would add to the flavor, and might be poured over just before it is put in the oven. Canned tomatoes can be used almost equally well. RAW TOMATOES — Tomatoes are often eaten raw. Some people object to having the skin removed, but if properly done, the flavor is not injured. Select those which are firm, smooth and fully ripe, put them in a pan, and pour on enough boiling water to cover, and leave them 15 seconds, but no more; then pour off, and fill the dish with cold water. Take out, remove the skins and cores, and set on ice till wanted. Cut in thin slices and serve ice cold. They are delicious eaten either with sugar alone, or with sugar, salt, pepper and vinegar. They should be prepared several hours in advance, to be eaten this way; or, if wanted for breakfast, skin them the night before, and keep on ice till ready to use them.

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Escalloped TomatoesBaked Stuffed TomatoesFried Summer SquashFried Tomatoes

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