Summer Squash

If the rind is tender, boil it whole, in a little bag kept for the purpose. It should be put into boiling water; three quarters of an hour is long enough to cook it. Take the bag into a pan and press it with the edge of a plate or with a ladle, until the water is out; then turn the squash out into a dish, add salt and butter, and smooth over the top.

Winter Squash

Cut it up and take out the inside. Pare the pieces, and stew them in as little water as possible. If you have a tin with holes in it, which will fit the kettle and keep the squash from touching the water, it is the nicest way to steam it. Be careful it does not burn. It will cook in an hour. Mash it in a dish, or, if it is watery, squeeze it in a coarse cloth like summer squash. Stir in butter and salt. Lay it into the dish, smooth the top, and, if you like, pepper it.

Onions

Boil them twenty minutes, and pour off the water entirely; then put in equal parts of hot water and milk, or skimmed milk alone, and boil them twenty minutes more. When they are done through, take them up with a skimmer, let them drain a little, and lay them into the dish. Put on butter, pepper, and salt.

Spinage

Put it into a net, or a bag of coarse muslin, kept for the purpose, and boil it in a plenty of water with salt in it, half an hour. All kinds of greens should be boiled in plenty of water, else they will be bitter.

One method of serving spinage is, to press it between two plates, then put it into a saucepan with a small bit of butter, salt, and a little cream, and boil it up. Another is to drain it thoroughly, lay it in the dish, put upon the top hard boiled eggs, sliced, and pour melted butter over it.

Greens

Cabbage plants, turnip or mustard tops, the roots and tops of young beets, cowslips, dandelions, and various other things, make a good dish in the spring. When boiled enough, they will sink to the bottom of the kettle. Some require an hour, and others less time. Turnip-tops will be boiled enough in twenty minutes. Remember to put salt into the water, unless you boil a piece of pork with them.

Cabbage

Remove the waste leaves, and divide the stump end as far as the centre of the cabbage. It is good boiled with salt meat; but if cooked by itself, salt should be added to the water. Cabbage should be put into boiling water, be well skimmed, and boil an hour or hour and a half, according to the size.

Cauliflowers

Lay them an hour or two in cold salt and water; remove the outside leaves and boil them half an hour in milk and water. If they are strong, pour off the water when they are half done, and put fresh boiling water to them. Brocoli is cooked in the same manner, and should be laid on toast exactly like asparagus.

Egg Plant

Cut in slices half an inch, or less, in thickness. Put them in salt and water for an hour. Dip them in beaten egg, then in Indian meal, or fine cracker crumbs, and fry until tender and brown. One plant is sufficient for a small family.