The white scalloped ones are the best. Take them before the rhine or seeds become hard. Wash and cut in moderately small pieces. Boil in clear water until tender enough to mash. Then place in a colander and drain. Have ready some bread cut in small pieces (not crumbled). Now put a spoonful of good butter in a skillet. When hot put in the bread and stir until brown, then add the squash. Mash and mix well together, and season with pepper and salt. Mrs. E. A. Parcell.
Peel a squash, cut it in small pieces and boil in water that has been salted till done. Drain thoroughly. Then mash, adding two heaping tablespoonfuls of butter and a little salt and pepper. Also cream unless too moist. Mrs. Clara Green.
Pick the leaves from the stalks, and wash the spinach in several waters to free it from sand and grit. Put it into a large saucepan with as much water only as will keep it from burning; add a small spoonful of salt and turn it frequently till quite tender. Drain it and with a knife and fork cut it in small pieces and add pepper, salt and butter. Serve immediately.
Young beet tops, dandelions, spinach, young turnip tops and chicory are very beneficial in the spring and they can all be cooked in the same way. Examine them very carefully, throwing out all wilted or tough ones. Wash them through several waters, so that the sand or grit may all be eliminated, and they are perfectly clean. All greens shrink in boiling and so judgment must be used as to the quantity to be cooked for the family. When they are ready for the pot have it one-half full of boiling water that has been salted. Cook till they are tender, drain them, and press them so that all the water will be out. Then season them with a little salt, plenty of pepper and butter. Put them in the oven in the dish for a few minutes, and serve them hot. String beans, peas and spinach should be boiled uncovered, so as to retain their green color.
Mrs. Amy Kent.
Gather freshly grown dandelions when the dew is on them. Use equal amounts of dandelion and spinach; pick over carefully, throw into cold water and wash in several waters previously salted. Plunge the dandelion into boiling water, cook one-half hour before adding the spinach; continue the cooking until tender; then drain, add one tablespoonful of butter, a little salt and pepper. Mix well, turn on warm dish and garnish with hard-boiled egg. The addition of spinach prevents the bitterness of the dandelion from predominating, and the union will be found very palatable. It cannot be too well recommended for its healthfulness.
Mrs. Maude Blanchard.
Boil spinach thoroughly, drain and mince it well; add some grated bread, one grate of nutmeg and a small piece of sugar. Add as much cream or yolks and whites of eggs as will make the preparation of the consistence of batter; drop the batter into a frying pan of boiling lard. When the fritters rise take out, drain and send to table. E. S.
Celery makes a pretty ornament to the table and is most healthful as well. The smaller the stalks the more tender. Serve in celery boats, with just enough of the leaves to look pretty. Put in cold water one hour before serving to make it crisp. If necessary to keep for any length of time wet it thoroughly, wrap in a cloth and place in the refrigerators or cellar. In this way it can be kept a week if perfectly fresh when packed away. E. T.
Peel five good-sized cucumbers, cut lengthwise and remove the seeds and soft part. Rub one cupful of soft bread-crumbs into butter the size of an egg and add one teaspoonful of finely-chopped onion; season with salt and pepper. Sprinkle salt over the cucumbers, fill with the seasoned bread-crumbs and bake until cucumbers are very soft and the filling a nice brown. Adine.
Peel six large cucumbers and cut into slices one-half inch thick; cover with hot water and boil till tender, then drain. Put two cupfuls of cream into a saucepan, season with salt and pepper and one-half tablespoonful of butter. When it comes to a boil drop in the cucumbers and heat through, shaking the pan to prevent burning. Greta M. T.
Pare three large cucumbers, cut them in slices. Dry them with a clean towel. Sprinkle them with flour and place them in a pan of boiling Ko-nut, and turn often until they are quite brown. Remove them from the pan and drain the fat from them, by placing them on a sieve. Very good. Mrs. Reta Holmes.
Peel the cucumbers and let them stand in ice water for one hour. Then slice and place in a bowl. Pour over a mixture of one tablespoonful of lemon or vinegar, two tablespoonfuls of olive oil, one-half teaspoonful of salt and a dash of cayenne pepper. Nellie R.