The Pattern cook-book

Summer squash, which is often disappointing because of its sogginess, will be found very satisfactory when cooked in the following way : Peel the squash thinly, cut it into slices a-quarter of an inch thick, sprinkle each slice with salt and pepper, dip it in beaten egg and then in cracker-crumbs, and fry in a frying-pan until crisp and brown. Drain well, and serve. WINTER SQUASH. When the shell is hard, split the squash, remove the seeds, and steam or boil until soft. Scrape out the soft part of the squash, and to every pint add a table-spoonful of butter, half a tea-spoonful of sugar, and salt and pepper to taste. Winter squashes are also baked in the shell after the seeds have been removed. The soft part is then scraped out, mashed', seasoned as directed above, and served hot. STEWED TOMATOES. Pour boiling water on fresh tomatoes, and after they have remained covered a minute, take them from this water and plunge them into cold water. With a knife remove the skins and the hard stem ends, and cut the tomatoes in pieces. Stew in a granite-ware or porcelain-lined kettle for thirty minutes ; then add to every quart a table-spoonful of butter, a tea-spoonful of salt and a-quarter of a tea-spoonful of pepper. Stew until of the desired thickness, and serve. Some prefer to add bread-crumbs or cracker-crumbs for thickening, and to boil but thirty minutes. Canned tomatoes may be treated the same as fresh, but they do not require to be boiled so long. ITALIAN TOMATO. Half can or a pint of tomatoes. One-third package of macaroni. Two table-spoonfuls of grated cheese. A little milk. Three slices of bacon. A small pinch of cinnamon. Salt and pepper. Cook the macaroni until tender, drain well, and nearly cover it with milk ; then add the cheese, and boil slowly until the cheese is dissolved. Fry the bacon in a fryingpan, pour off all but a large table-spoonful of the fat, add the tomatoes to the pan, and cook until they are soft. SeSeason with salt and pepper to taste, and the bit of spice. Place the two dishes thus made together, pouring the tomato over the macaroni ; and bake until brown. This is sometimes served without baking.. SPANISH TOMATO. One small onion. One small green pepper. One table-spoonful of butter. Six fresh tomatoes. Three crackers. Salt to taste. Chop the onion and the pepper very fine, peel and slice the tomatoes, and roll the crackers. Place the tomatoes in a baking dish, sprinkle over them the salt, onion and pepper, add all the rolled cracker in one layer, and dot the top with the butter, cut in pieces. Bake slowly an hour. BAKED TOMATOES. Peel the tomatoes and cut them in slices a-quarter of an inch thick. Place a layer of tomatoes in a pudding dish, and sprinkle over them a little salt and pepper. Make a stuffing of One cupful of bread-crumbs. One table-spoonful of butter. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One tea-spoonful of sugar. Rub the butter into the crumbs, and add the salt, pepper and sugar. Spread the mixture thickly upon the tomatoes, using all of it, and add another layer of tomatoes. Dot the top with pieces of butter, dust with pepper and a little sugar, strew with dry crumbs, and bake covered for half an hour ; then remove the lid. and bake until brown.