Pour boiling water over ripe tomatoes and let remain about thirty seconds, then drain, remove the skin and the stem with the hard green part adhering to it, and cut into quarters. Put into a sauce pan with about one teaspoon vegetable oil to each cup of tomato, and salt to taste, bring to a good boil and serve.
If the tomatoes are fresh, then prepare them as for stewed tomatoes, and when they come to a good boil, drain off most of the juice to be used for soups or gravies. Dust the bottom of an oiled baking pan quite thickly with cracker or zwieback crumbs, then a layer of tomatoes about one-half inch deep or more, then sprinkle over a little vegetable oil or rich cream which has been reduced down about half. Of the oil, if used, take one tablespoon to each two cups tomato. Sprinkle a little salt over it, then repeat, covering the tomatoes with a thin layer of crumbs, then a good layer of tomato, season the same as before, sprinkle a few crumbs on top and press them down with a spoon to moisten them, set in the oven and bake to a nice brown.
When young and tender, summer squash needs only to be washed and quartered. Steam until tender, press between two colanders, or in cheese cloth until quite dry. Mash and season with salt and cream. When the squash is older it must be peeled and have the seeds removed before cooking.
Steam the squash until about half done, lay the pieces out on a board so they can be sprinkled with salt to season. Dip them first in flour, then in rich cream, lay them close together in an oiled baking pan and pour over them a little cream so they get well moistened, cover them by turning another pan over them and bake one-half hour, then remove the pan on top and bake to nice brown. They are very good when moistened with the liquor in which they have been boiled, using oil to season instead of cream.
Cut the egg plant into slices about three-fourths of an inch thick. Peel the slices and drop them into boiling salted water, and cook barely half done; it will take only a few minutes, then drain, and when cool dip each piece into cream, then into lightly colored zwieback crumbs. Lay the pieces close together in an oiled baking pan, and sprinkle enough cream over them to moisten the crumbs well. Bake in a medium oven until a nice brown and well done. It is better to cover them during the first twenty minutes of baking, then they will keep their moisture better. When cream is not obtainable, dip the vegetable in beaten egg diluted with a little milk or water, and oil the pieces over the top slightly.
Wash the salsify, then take them one at a time and scrape them, dropping them immediately into cold water to keep them from turning a dark color. When they are thus prepared, lay a few of them at a time on a board and slice with a french knife very thin. Drop them into boiling water enough to barely cover them. (The water should reduce down so there is just enough left to make the sauce for them). When done, thicken them slightly with a little flour braided smooth in cold water. Let them boil up, then add one-fourth cup rich cream to each pint of salsify.
Remove all the green leaves from the cauliflower and divide it into bouquets or pieces about the size of a large hen's egg. Wash well and drop into boiling salted water and cook until it is tender; care should be taken not to cook it too long, then it will break up. As soon as it is done, drain and lay the pieces in an oiled baking pan; pour over it enough cream sauce to barely cover it, then grate a few fresh bread crumbs over the top and press them down with a spoon so they become moistened with the cream sauce; sprinkle a little milk or cream over the top and bake until a light brown.
1 cup corn pulp, 2/3 cup rich milk, 1 egg, 1/3 cup light colored zwieback crumbs, 2/3 teaspoon salt, a little celery salt.
Warm the milk to about 120° F., pour it over the crumbs and let them soak. Have the corn ground through a fine mill. Mix all the ingredients, put into an oiled baking pan, put a teaspoon of milk or cream over the top to give it a nice color. Bake until set and a nice brown.