1 quart okra.
6 large tomatoes or 1 pint can tomatoes.
1 tablespoon butter 1 teaspoon salt 1/2 small onion.
Wash and remove the stem ends of the okra pods, cut into thin slices. Peel the tomatoes and press out the seeds.
Cut into small pieces, add sliced onion, salt and sufficient water to almost cover. Cook thirty minutes. Add the butter.
4 rather large cucumbers 1 tomato.
1 tablespoon chopped onion.
2 tablespoons melted butter 2 cups boiled or steamed rice.
1 teaspoon salt.
Peel the cucumbers and cut into halves. Peel the tomato and cut into small pieces. Mix with the chopped onion, add the cooked rice, salt and butter. Fill the half cucumbers with the mixture and bake covered until the latter are tender, or about forty-five minutes in a hot oven. Remove the cover for the last part of the baking.
Select squashes of about equal size. If quite mature, quarter and remove seeds. If quite young, they may be cooked whole. Steam or cook in a very small quantity of water, allowing as much of the water as possible to evaporate at the last of the cooking. Unless the squash is quite dry, drain the liquid from it. Mash, then season with a little butter, salt and cream.