Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

cupful and a half of sweet milk. Stir until smooth; turn in the squash dice, season liberally with salt and white pepper, and serve. Scalloped squash Peel, wash and boil three summer squashes according to directions given in the recipe for boiled squash. Beat two eggs light, and whip into them a small cupful of rich sweet milk, and a tablespoonful of melted butter. Beat this mixture into the mashed squash, season with salt and pepper and turn all into a greased pudding-dish. Sprinkle with bread-crumbs and bits of butter, and bake. Squash pancakes Boil and mash two squashes, and when cold beat into them two tablespoonfuls of melted butter, a quarter of a teaspoonful of salt, a pint of milk, two eggs and a cupful of flour in which has been sifted a teaspoonful of baking-powder. Beat hard for five minutes. Have a soapstone griddle heated, and drop the mixture by the spoonful on this. If the cakes are too stiff, add a little more milk. Serve hot with butter. These are good with broiled steaks or chops. Squash fritters Peel and slice the squash, and boil in salted water for a little over five minutes. Carefully remove the slices and drop into iced water. When cold, drain in a colander and pat dry between the folds of a dish-towel. Dip each slice in beaten egg, then in cracker crumbs, and when all are thoroughly coated set in a cold place for an hour. Have ready a kettle of boiling dripping; drop the squash slices carefully into this and fry to a golden brown. Drain in a heated colander, sprinkle with pepper and salt, and serve. TOMATOES The nineteenth century was a third gone before the world on this side of the sea began to appreciate the beneficent qualities of what our foremothers used to call “love apples.” There is no other vegetable that is of more value as a liver regulator and blood-cooler than the tomato. The small quantity of calomel it contains acts as a corrective of biliousness, and stimulates all the secretions of the body to