Mock Pork

Mock pork requires squash, but the white, summer variety. Select a nicely shaped, large squash. Be sure not to get one that looks at all yellow, for if you do it will have to be peeled, which is undesirable, as peeled squash is apt to fall to pieces in the cooking. Cut a circle with a sharp knife all around the squash, and remove, to enable you to scoop out the seeds; then fill with the following dressing: One pint of stale bread crumbs; one onion chopped fine ; one-half teaspoonful of powdered sage; a teaspoonful of dried mustard; two ounces of butter cut into small pieces; half a teaspoonful of salt and pepper; mix thoroughly; moisten with two beaten eggs. After the squash is filled, replace the piece that was cut out, put into a baking pan, and cook for two hours. Use bacon or pork drippings to baste with. To make the gravy which should accompany it, fry a sliced onion golden brown in butter; add pepper and salt to taste, and half a pint of milk; stir constantly, cook until golden brown, and the consistency of thick cream. Put the baked squash on a hot platter; pile up a wall of apple sauce around it; mashed turnips and new potatoes are the nicest vegetables to serve with it.

Escallop Of Green Corn

Eight small or six large ears of tender corn, one quart of ripe tomatoes, a half-pint of mild onions, heaping tablespoonful butter, teaspoonful sugar, half-teaspoonful salt, dust of black pepper or one large green pepper shredded fine. Peel tomatoes, cut in thick slices, slice onions thin, blanch, and drain, cut corn from cob, saving all the milk, put a layer over the bottom of an earthen dish, cover with sliced tomatoes and onions, then sprinkle with salt and sugar, and dot with bits of butter and shreds of pepper. Repeat till dish is full, putting plenty of butter on top, pour over the milk from the corn, and bake in a very hot oven twenty-five to thirty minutes. Serve hot or cold. If served cold, with a sharp French dressing or a boiled vinegar dressing, it makes a satisfying salad.