=Stuffed Summer Squash.=--Boil in lightly salted water until tender. Cut off the top and scoop out the inside. Mix well with seasoned and buttered crumbs, chopped onion and grated cheese. Fill the shell, sprinkle the top with buttered crumbs, put in bag and bake until brown.
=Stuffed Tomatoes With Cream.=--Mix together three-quarters of a cupful of cold-chopped chicken or veal, three tablespoonfuls of soft bread crumbs, a tablespoonful of melted butter, one teaspoonful of chopped parsley, half a teaspoonful of salt and quarter teaspoonful of paprika. Wash and wipe six medium-sized tomatoes, take a small piece from the stem end, carefully remove a portion of the pulp, and fill the hole with the stuffing; place in a buttered bag and cook for thirty minutes in a moderate oven. Remove to a hot platter, whip three tablespoonfuls of rich cream, add to it two tablespoonfuls of melted butter, and pour a small portion over each tomato.
=Turnips.=--Peel and slice your turnips and put them in a well-greased bag with a light seasoning of salt, a lump of butter barely dusted with flour, and enough thin stock to half cover them. Seal and cook in a moderate oven for an hour more or less according to the tenderness of the vegetable. Empty into a hot dish and if not rich enough add more butter, and dust with black pepper and salt.
=Turnip Balls.=--Peel fine grained turnips, then cut into balls, using a vegetable scoop. Put into a well-greased bag with a light seasoning of salt, a little sugar, a dusting of pepper, a tablespoonful of butter or vegetable oil and a quarter cupful of hot water, seal, and cook half an hour until tender, but not brown. Take up, add a half cupful hot cream sauce, stir lightly in it, sprinkle with minced parsley and serve very hot.
=Stuffed Vine Leaves or Dolmas.=--Choose tender vine leaves and scald them, after which roll a little of the following stuffing in each leaf, making it round and firm so that the stuffing will not come out when the balls are boiled. Chop three onions, put a teacupful of good salad oil in a stewing-pan, and, when it is boiling hot, throw in the chopped onion. As soon as this begins to cook, add a small cupful of Carolina rice, some chopped parsley and mint, salt and pepper and a tablespoonful of currants and mix well on the fire till the rice begins to brown. Then take a vine leaf in your left hand and wrong side upward and put a little of this prepared rice into it. Put some of the coarse vine leaves at the bottom of the paper bag and arrange each little ball beside its neighbor, packing them rather tightly. When this is done, put in sufficient water just to cover the dolmas, add a little oil, seal the bag and bake till the rice is soft and the water is all absorbed. This is a very delicate and characteristic dish, but will be a failure if the vine leaves are not tender or the oil is rancid. Serve with lemon.