ith salt and pepper, put in
salad dish and set away on ice. Take the yolks of three hard boiled
eggs, mash fine, add mustard, salt, pepper, a tablespoonful of melted
butter. Mix thoroughly, add vinegar and pour over the spinach. Garnish
with hard boiled eggs sliced.

COOKING SUMMER SQUASH.

Quarter, seed, pare and lay them in cold water. Steam over boiling soft
water if possible, or boil in salted water and drain thoroughly, mash
them smooth and season with butter, pepper and salt. If the seeds are
very young and tender they can be retained.

ESCALLOPED SUMMER SQUASH.

The squash is pared and sliced and laid in a baking dish alternating
with cracker crumbs, seasoned with butter, pepper and salt, until the
dish is full, the upper layer being cracker crumbs dotted with butter.
Bake three quarters of an hour.

FRIED SUMMER SQUASH.

Cut the squash in thin slices and sprinkle with salt. Let it stand a few
minutes, then beat an egg, in which dip the slices. Fry in butter and
season with sugar or salt and pepper to taste.

SUMMER SQUASH FRITTERS.

Use three medium sized squashes; pare, cut up and boil tender, drain
thoroughly and mash, season with pepper and salt; add one cupful of milk
(cream is better), the yolks of two eggs and sufficient sifted flour to
make a very stiff batter, or they will be hard to turn; lastly, stir in
the beaten whites of the eggs. Fry brown in hot fat.

BAKED WINTER SQUASH.

Cut in small pieces to serve individually, bake with the rind on, scoop
out the squash, season it with butter, pepper, salt, a little sugar and
cream and replace in shells; an allowance of two or three extra pieces
should be made to give filling enough to heap the shells, dust a few
bread or cracker crumbs over the top, dot with a bit of butter, bake a
nice brown and serve.

BOILED WINTER SQUASH.

Peel and cut into pieces a large squash that will, when cooked fill a
half gallon. Steam over hot salted water if possible, if not put it on
to boil in as little water as possible. Keep it closely covered and stir
frequently. When perfectly soft, drain in colander, press out all of the
water, rub the squash through a sieve and return it to the saucepan. Add
to it a quarter of a pound of nice butter, one gill of sweet cream and
salt and pepper to taste. Stew slowly, stirring frequently until it is
as dry as possible. In cold weather serve all vegetables on warmed
dishes.

SQUASH BISCUIT.

One and one-ha