Does anyone else here cook from period cookbooks or magazines? This is a side-hobby of mine. I've learned a great deal about what people liked then: the flavors, textures, consistency, preparation techniques, and so on. I thought it might be interesting to talk about our discoveries. Today I worked at home, so I was able to cook my own lunch. This is a recipe from the May 1943 issue of Woman's Day, and it's absolutely wonderful. It's especially timely now because the local farms around here have an abundance of patty pan squash, and I've been looking for new ways of preparing them. This recipe took no time to make, and I think it's one of the healthiest dishes I've ever tried from a Golden Era publication. Squash and Tomatoes, Pan-Steamed. 2T fat 2 sliced onions 1 patty pan squash (I used 2) 3 tomatoes, sliced 1 green pepper, cut up salt and pepper Cook onions in fat 2-3 min. Add squash, tomatoes, and green pepper. Season, cover and cook over medium heat for 5 min. (I added about a quarter cup of water.) Uncover and cook quickly 5 minutes longer. (I took this to mean, turn up the heat.) This was supposed to be served with Savory Cottage Cheese & Peanut Sandwiches and Baked Apples. I wasn't hungry enough to eat that much. Try it! It's wonderful. I used Vidalia onions, which are now unfortunately gone from the markets, but if you have some -- delicious! If anyone else has "vintage" recipes or cooking experiences, I'd love to hear about them. I'm interested in anything before the 1950s.