Panocha. M. E. Johnston.)

4 cups brown sugar. 1 tsp. salt. 1 tbsp. butter.

2 tbsp. vanilla.

1 cup milk.

2 cups chopped walnuts.

Boil the sugar, butter, salt, and milk until it drops hard in cold water. When done, pour in the vanilla and walnuts, and stir constantly until well mixed. Pour on a buttered plate and cut into squares.

Cucumber Sauce

Pare two cucumbers. Cut lengthwise in quarters, remove the seeds if large, chop fine and squeeze dry. Season with salt, paprika, and vinegar, and stir in one-half cup of thick cream whipped stiff. This is especially suitable for broiled fish.

Stewed Cucumbers

Pare the large cucumbers, cut lengthwise into four parts, and remove the large seeds. Soak them half an hour in cold water. Cook in boiling-salted water to cover until tender. Drain off the water; add a little butter, salt, and pepper, and, when well heated, serve on toast; or make a thin white sauce and pour over them. This is worth trying.

Heidelberg Carrots

Wash and scrape three medium-sized carrots, cut into pieces about an inch and a half long, then into thin slices lengthwise, and then again into thin strips about like short matches. Put them into cold water for a few moments, and then cook in boiling salted water, barely enough to keep from burning. They will cook tender in from twenty to thirty minutes. For about one pint of the carrot allow one heaping teaspoon each of butter and flour, creamed together; stir it into the boiling liquid. There should be but a few spoonfuls, but by tipping the pan toward you they can be blended easily. Add half a teaspoonful of salt and a little pepper, let it boil about five minutes, then sprinkle over a little fine parsley; turn into the dish and sprinkle again with parsley, using about one teaspoonful in all.

Sweet Carrots

The carrots are best cut in quarter inch dice. Boil them in salt water uncovered. When they are almost tender, pour off all but perhaps a quarter of a cup of the water, put them back on the stove, sprinkle with two or three tablespoonfuls of sugar and allow them to cook until the water has boiled away, shaking the pot occasionally and shifting the carrots from top to bottom with a fork that they may all come in contact with the sweetened water. They should be decidedly sweet. When the liquid is absorbed, melt a tablespoon-fid of butter in the carrots, and pour over a teaspoonful of lemon juice, and they are ready.

German Cabbage

Cut a two-inch cube of fat salt pork in dice and fry it slightly in the bottom of the stewpan, add one cup of boiling water, and two quarts of shredded cabbage, and one sour apple cut fine. Cook one hour very slowly. When it is half done, add half a cup of vinegar.

Summer Squash

Use only very young, tender squashes. Wash and cut off the stem, lay them in a kettle with barely water enough to keep them from burning on, and cook until tender. Drain and let the water boil down to a thick syrup, add butter, salt and pepper. Cut the squash in portions for serving, and pour the seasoned sauce over it. In this way the delicate flavor of the squash is retained.

Summer Squash, No. 2. - Steam the squash until tender. Then put into a cheese-cloth strainer and squeeze out some of the water. Mash and break up fine, and season with salt, pepper, and butter.