1081. - Squashes Or Cymbelins

Cut up the squashes in pieces of an inch thick, having first pared the squash; if old, extract the seeds and boil the pieces until they break, mash them with a spoon, boil them a little longer, and when they are done, squeeze them through a colander. Mix them with a little salt and a small quantity of butter.

1082. - Winter Squash

Winter squashes are stewed in the same manner as others, but they require to remain over the fire a little longer.

If kept in a dry place, they will remain good all winter; but if they are once frozen, they lose their flavor, and are apt to decay.

They are richer and firmer than the summer kind. After paring a winter squash, cut it in pieces, and, having taken out the seeds, boil it till it is tolerably soft in a small quantity of water. When you think it sufficiently done, press out all the water, mash the squash, and add a little butter, salt, and, if you fancy it, pepper.

1083. - Sweet Corn

Corn is much sweeter to be boiled on the cob. Put a little salt into the water, and put in the corn when it is cold. It requires boiling from fifteen to thirty minutes, according to its age.

1084. - Green Corn Pudding

Twelve ears of green corn, grated, a quart of milk, four ounces butter, the same of sugar, four eggs beaten light. Bake in a buttered dish, and eat with butter and sugar sauce. The corn may be previously boiled, when the pudding will bake more quickly.

1085. - Green Corn Omelet

Grate the corn from twelve ears of corn boiled, beat up five eggs, stir them with the corn, season with pepper and salt, and fry the mixture brown, browning the top with a hot shovel. If fried in small cakes, with a little flour and milk stirred in to form a batter, this is very nice.

1086. - Green Corn Fritters

Six ears of boiled corn, grated, two eggs, a little milk, and just enough flour to mix it. Drop a spoonful of the batter into a frying-pan, and fry in butter.

1087. - Onions

It is a good plan to boil onions in milk and water, it diminishes the strong taste of that vegetable. It is an excellent way of serving up onions, to chop them after they are boiled, and put them in a stew-pan, with a little milk, butter, salt, and pepper, and let them stew about fifteen minutes. This gives them a fine flavor, and they can be served up very hot.

1088. - Tomatoes

If very ripe, will skin easily; if not, pour scalding water on them, and let them remain in it four or five minutes. Peel and put them into a stew-pan, with a tablespoonful of water, if not very juicy; if so, no water will be required. Put in a little salt, and stew them for half an hour; then turn them into a deep dish with buttered toast. Another way of cooking them, which is considered very-nice by epicures, is to put them in a deep dish, with fine bread crumbs, crackers pounded fine, a layer of each alternately; put small bits of butter; a little salt and pepper on each layer -some cooks add a little nutmeg and sugar. Have a layer of bread crumbs on the top. Bake it three-quarters of an hour,