Summer Hot Pot

Select medium-sized tomatoes which are just ripe, but nothing more, for they must be quite solid. Dip in scalding water, to loosen their skins: peel, and cut into quarters or halves, according to size. Put a layer at the bottom of a casserole; then a layer of onions. They should not be any larger than marbles. Next a layer of potatoes, cut into slices; scatter a little chopped parsley with salt and pepper; repeat with more tomatoes and the different ingredients until you have enough for your family. Barely cover with meat stock, bring to the boil, then draw back where it will slowly simmer for an hour or bake in an oven. We like either cauliflower and peas, or asparagus and spinach with it.

Steamed Squash In Shell

Carefully cut the top from a squash preferably oval in shape, though the round ones may be used. Steam it until tender. Scrape out the pulp and pass it through a vegetable sieve or mash it and beat until very smooth. Make a cream sauce: melt two tablespoonfuls of butter, add two tablespoonfuls of flour, and when blended, one cupful of milk. Season highly with salt and pepper, and cook until thickened, stirring to prevent lumps. Beat into the squash pulp, season again if not sufficient, and pack the mixture into the shell. "Cover with buttered crumbs and a sprinkle of Parmesan cheese. Brown in a hot oven, and serve from the shell.

Stuffed Eggplant

Cut in halves without peeling, cook in boiling salted water fifteen minutes. Remove pulp, chop, and mix with one cupful of stale bread crumbs. Season with salt, pepper, butter, and onion juice. Cook for five minutes, cool, add one beaten egg, and fill the eggplant halves. Cover with buttered crumbs and bake twenty-five minutes.

Hulled Corn

One quart of corn, one heaping tablespoonful of sale-ratus put into a kettle of water on the stove. Keep the corn covered with two or three inches of water, and boil until you can take a kernel in your fingers and slip off the hull. Remove from stove and wash in three or four waters; then boil until tender.

Corn Cakes To Serve With Meat

One cupful of canned corn, half a teaspoonful of salt, one cupful of flour, half a tablespoonful of sugar, three-fourths of a cupful of milk, one tablespoonful of baking powder, and two well-beaten eggs. To the corn add milk, sugar, and eggs well beaten. Mix and sift salt, flour, and baking powder. Combine mixtures, drop by spoonfuls into hot buttered muffin-ring set in a buttered baking-pan, and bake in a moderate oven until firm. A delicious accompaniment to roast beef.