Squash.
Do not peel, cut in large pieces and steam till tender, scrape out inside season well.
Parsnips.
Scrape well, cut in thin slices, cook in water till tender about 20 minutes season well, drain off the water and flour each piece and fry in hot butter.
Turnips.
Boil till tender then put into chopping bowl and chop quite fine or mash them fine, add butter and little cream, pepper and salt to taste.
Fried Tomatoes.
Peel tomatoes by pouring boiling water over them, slice crosswise in large slices, salt and pepper them, dip each slice into wheat flour and then into the beaten egg and fry at once in hot lard. Serve hot.
Egg Plant.
Peel slice and sprinkle each with salt and pepper at noon. Put in a bowl with plate on top a flat iron to press it down. At dinner time wash dry, roll in flour, season with pepper, fry in hot drippings to rich brown.