Sweet Potatoes.
See Wednesday of First Week in September.
Squash.
Pare, slice, cook soft in boiling salt water. Drain and mash smooth in a hot colander. Season with butter, salt, and pepper.
Tomatoes Stuffed with Corn.
Set large, smooth tomatoes in a greased pudding-dish. Cut a slice from the top of each. Scoop out the seeds, leaving the walls thickly lined with pulp. Have ready a cupful of corn grated from the cob, and seasoned with butter, pepper, and salt. Fill the tomatoes with this; put on the upper slices, and pour a little gravy over all. Bake, covered, in a moderate oven, one hour. Serve in the dish.