Summer Squash.

When young and tender, this can be fried in the same manner as egg-plant. Winter squash takes much longer to cook, and should be soaked in cold water for two hours or more before cooking. Cold stewed squash can be used by taking two cups of squash, two eggs, two tablespoonfuls of flour, one-half cup of milk, and a small piece of butter. Fry in hot lard.

Stewed Pumpkin.

Cut in two, remove the seeds, slice, and pare. Soak for an hour in cold water, then put in boiling water and stew gently, stirring often. When the pieces grow tender and break drain and squeeze dry, rub through a colander, and return to the pan with seasoning of butter, salt and pepper. Stir rapidly from bottom till very hot. Dish in a mound shape.