Winter Squash

Winter squash is best steamed and baked. The Hubbard squash is the best for this purpose. Crack it with a hatchet or axe, and take out all the seeds, cut it into square pieces, wash it and wipe it dry, put it in a steamer and steam till tender. When done, scrape it out of the shell, and season with salt, pepper and butter, put in a hot dish, smooth the surface nicely, dot it with pepper, and send to the table.

Beet Greens

Wash young beets very clean, cut off tips of leaves, looking over carefully to see that no bugs or worms remain, but do not separate roots from leaves; fill dinner pot half full of salted boiling water, add beets, boil from half to three-quarters of an hour; take out and drain in colander, pressing down with a large spoon, so as to get out all the water. Dish, and dress with butter, pepper, and salt if needed. Serve hot with vinegar.

Baked Beets

Beets retain their sugary delicate flavor much better by baking instead of boiling; turn often in the pan while in the oven, using a knife, as a fork will cause the juice to flow; when done, remove skin, slice, and season with butter, pepper and salt; or if for pickle, slice into good cold vinegar.

Boiled Onions

When new and tender, they will boil in one hour, but after the month of October they will require two hours. Cut off the tops and tails, and skin them. Put them into water before peeling them and they will not effect the eyes. Lay in cold water half an hour, boil them in a porcelain kettle, with enough boiling water to cover them, cook fifteen minutes, then drain off all the water and recover them with more from the boiling teakettle. If you have milk plenty, half an hour before they are done, turn a quart into the water in which they are boiling. This makes them white, and is said to prevent, in a measure, the disagreeable odor which always follows their being eaten. Dish them whole, and season with a little salt, pepper and butter. Or, make a drawn butter gravy, or cream gravy, and pour over them.

Roasted Onions

Wash and skin very large Bermuda onions; lay in cold water an hour; par-boil in boiling water half an hour, drain, and while hot, extract the hearts, taking care not to break the outer layers. Chop the inside thus obtained very fine, with a little cold fat pork or bacon; add bread crumbs, pepper, salt and mace, and wet with a spoonful or two of cream; bind with a well beaten egg, and make into a smooth paste; stuff the onions with this, put into a dripping-pan with a very little hot water, and simmer in the oven for an hour, basting often with melted butter. When done, take the onions up carefully, and arrange the open ends uppermost, in a vegetable-dish; add the gravy in the dripping-pan, the juice of half a lemon, four tablespoonfuls of cream or milk, and a little browned flour, wet with cold milk. Boil up once, and pour over the onions.

Turnips

Wash, peel, cut in slices, and place in ketlle, and keep well covered with water; boil from half to three-quarters of an hour, or until you can easily pierce them with a fork; drain well, season with salt, pepper and butter, and mash fine. Do not boil too long, as they are much sweeter when cooked quickly. Turnips may be cut up and baked.