The 1918 Fanny Farmer Cookbook

Baked Winter Squash I

Cut in pieces two inches square, remove seeds and stringy portion, place in a dripping pan,

sprinkle with salt and pepper, and allow for each square one−half teaspoon molasses and

one−half teaspoon melted butter. Bake fifty minutes, or until soft, in a moderate oven,

keeping

covered the first half−hour of cooking. Serve in the shell.

Backed Winter Squash II

Cut squash in halves, remove seeds and stringy portion, place in a dripping−pan, cover, and

bake two hours, or until soft, in a slow oven. Remove from shell, mash, and season with

butter,

salt and pepper.

Tomatoes

Tomatoes are obtainable throughout the year, but are cheapest and best in September.

Hothouse tomatoes are in market during the winter, and command a very high price,

sometimes

retailing for one and one−half dollars a pound.

Southern tomatoes appear as early as May 1st, and although of good color, lack flavor. Of

the many varieties of tomatoes, Acme is among the best.

Sliced Tomatoes

Wipe, and cover with boiling water; let stand one minute, when they may be easily skinned.

Chill thoroughly, and cut in one−third inch slices.

Stewed Tomatoes

Wipe, pare, cut in pieces, put in stewpan, and cook slowly twenty minutes, stirring

occasionally.

Season with butter, salt, and pepper.

Scalloped Tomatoes

Remove contents from one can tomatoes and drain tomatoes from some of their liquor.

Season

with salt, pepper, a few drops of onion juice, and sugar if preferred sweet. Cover the bottom

Chapter XIX − VEGETABLES

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