Beat well to mix and then pour in a pie tin which has been lined with plain pastry.  Sprinkle one-half cup of currants over the top and bake for one-half hour in a slow oven.

BAKED SQUASH

Cut a slice from the top of the squash and remove the seeds and the string fibre.  Now add

  One tablespoon of melted butter,
  One-half teaspoon of salt,
  One-half teaspoon of paprika.

Cover closely with a lid and then bake in a slow oven until the pulp is tender, usually about thirty minutes.  Remove the lip and scoop out the pulp with a spoon, piling it into a hot vegetable dish, and garnish with finely chopped parsley and then serve.

SQUASH BISCUIT

Place in a bowl

  Three and one-half cups of sifted flour,
  One teaspoon of salt,
  Five teaspoons of baking powder.

Sift to mix and then rub in five tablespoons of shortening and mix to a dough with one cup of prepared squash pulp.  Work to a dough and blend evenly, then roll out on a slightly floured board three-quarters of an inch thick.  Cut and brush the tops with milk and bake in a hot oven for fifteen minutes.

Squash may be used to replace potatoes when making bread.  Add one cup of squash pulp to ginger-bread, or when making small cakes it will be found to be delicious when used this way.

OMELET IN TOMATO CASES

Select firm tomatoes and then cut a slice from the tops and with a spoon carefully remove the centres.  Place the tomato in well-greased custard cups and then break in a bowl four eggs; then add

  Four tablespoons of water,
  One teaspoon of salt,
  One-half teaspoon of pepper.

Beat to mix and then fill into the prepared tomato.  Sprinkle one teaspoon of fine bread crumbs on top of each tomato and add

  One teaspoon of butter,
  Dash of paprika.

Set the custard cups in a baking pan and place in a hot oven and bake for twenty minutes.  Turn on a slice of toast and cover with cream sauce.

BAKED TOMATOES, CHELSEA

Select firm tomatoes and cut a slice from the tops and scoop out the centres with a spoon.  Now grease custard cups and place the tomatoes in the cups.  Now shred very fine one ounce of dried beef.  Divide into the four tomatoes.  Break in a mixing bowl

  Two eggs.

Then add

  Three-quarters cup of milk,
  One-half teaspoon of salt,
  One-half teaspoon of paprika,
  One teaspoon of grated onion,
  Two teaspoons of finely minced parsley.

Beat to mix and then chop fine the pulp from the tomatoes.  Place one teaspoon of this pulp in each tomato.

TOMATOES, COUNTRY STYLE