Large, yellow squashes should be cut in two, and the seeds removed. Place in pan and roast in a hot oven. When tender remove the brown skin that has been formed on top of the squash, add butter and salt and place the halves on a platter to serve. Or the squash can be scooped out of the shell, seasoned and served from a dish.
String Beans
Buy only those that are crisp and green or crisp and yellow. The latter are called wax beans. Both kinds should be young, that is, having only beans of small size in them. Remove all strings by taking the stem end in the thumb and fore finger, break off near the end and take off with it the string on one side of the bean. Do the same thing at the other end of the bean. Break the bean once or twice, according to size, or split the entire length with a sharp knife. Wash and drop into boiling salted water. Boil for 1½ hours.
Scalloped Tomato
Butter a dish or pan, put in it alternate layers of tomatoes and bread cut in dice. The thick part of a can of tomatoes or sliced raw tomatoes can be used. Put pieces of butter on top of the bread crumbs, salt, sprinkle sugar on top, put a layer of bread crumbs over all, cover, and bake in a hot oven three-quarters of an hour. Save the tomato liquid (if canned tomatoes are used) for soup or sauce. Do not allow it to stay in the tin.
Stewed Tomatoes
Add a pinch of soda and simmer for an hour or more; season with salt, butter and a little sugar. Bread cut in very small squares can be added to thicken the tomato.
Tomato and Rice
To one quart can of tomatoes add a teaspoonful of salt, a teaspoonful of sugar, soda the size of a pea, and one tablespoonful of raw rice well washed. Bake for three hours in a deep dish, stirring occasionally with a fork. Serve as a vegetable. It is particularly nice with beef.