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Stuffed Squash à la Creole

Use I or more crookneck or patty pan squashes. Cut out a piece at the stem end and carefully remove seeds and central soft pulp.

Dry some sliced bread very thoroughly in the oven, then put it through the food chopper.

Make an estimate of the quantity of filling needed to stuff the squash; then for each cupful of bread crumbs allow 1/2 cupful of chopped firm tomato (watery juice discarded), 1 tablespoonful of chopped onion, 2 tablespoonfuls of chopped sweet red pepper, a scant 1/2 teaspoonful of salt, 2 dashes of cayenne, I heaping tablespoonful of chopped boiled ham and 2 tablespoonfuls of melted butter. Lightly fill the squash with this, pin on the covers and steam until very tender.

Cut in slices and serve with a savory tomato sauce.