Raw nut butter, a little browned flour and tomato, salt, carrots in 1-2 in. lengths, according to thickness, turnips in sections or thick slices, cabbage in quarters or eighths according to size, I beet (white if possible), pared and cut into four pieces, onions, whole, cut at right angles 1/3 of the way up from the root end, potatoes pared and cut into equal sizes, winter squash in large pieces, pared, slices of broiled trumese, parsley.

Oil the bottom of the kettle. Mix in it the nut butter, browned flour, salt and tomato, adding as much boiling water as necessary to cook the dinner. When the liquid is boiling put in the cabbage, carrots, turnips and beet. In about an hour, add the onions; then in 3/4 of an hour the potatoes, with the squash laid inside down over the whole. When all are done, if you have a very large platter, lay pieces of squash around the edge with cabbage overlapping and the other vegetables in the center, with slices of broiled trumese around and sprays of parsley for garnish. The liquid remaining in the kettle, with a little water added if necessary, may be strained and served as gravy for the vegetables. The more nearly dry the vegetables can cook without scorching the better, but do not let than scorch. The squash need not be used, but it would not be a boiled dinner to a New Englander without it.

Steamed dumplings may be served with the dinner.