salt should never
be put in the peas before they are tender, unless very young, as it
tends to harden them.

STEWED GREEN PEAS.

Into a saucepan of boiling water put two or three pints of young green
peas and when nearly done and tender drain in a colander dry; then
melt two ounces of butter in two of flour; stir well and boil five
minutes longer; should the pods be quite clean and fresh boil them
first in the water, remove and put in the peas. The Germans prepare a
very palatable dish of sweet young pods alone by simply stirring in a
little butter with some savory herbs.

SQUASHES, OR CYMBLINGS.

The green or summer squash is best when the outside is beginning to
turn yellow, as it is then less watery and insipid than when younger.
Wash them, cut them into pieces and take out the seeds. Boil them
about three-quarters of an hour, or till quite tender. When done,
drain and squeeze them well till you have pressed out all the water;
mash them with a little butter, pepper and salt. Then put the squash
thus prepared into a stewpan, set it on hot coals and stir it very
frequently till it becomes dry. Take care not to let it burn.

Summer squash is very nice steamed, then prepared the same as boiled.

BOILED WINTER SQUASH.

This is much finer than the summer squash. It is fit to eat in August,
and, in a dry warm place, can be kept well all winter. The color is a
very bright yellow. Pare it, take out the seeds, cut it in pieces, and
stew it slowly till quite soft in a very little water. Afterwards
drain, squeeze and press it well; then mash it with a very little
butter, pepper and salt. They will boil in from twenty to forty
minutes.

BAKED WINTER SQUASH.

Cut open the squash, take out the seeds and without paring cut it up
into large pieces; put the pieces on tins or in a dripping-pan, place
in a moderately hot oven and bake about an hour. When done, peel and
mash like mashed potatoes, or serve the pieces hot on a dish, to be
eaten warm with butter like sweet potatoes. It retains its sweetness
much better baked this way than when boiled.

VEGETABLE HASH.

Chop rather coarsely the remains of vegetables left from a boiled
dinner, such as cabbage, parsnips, potatoes, etc.; sprinkle over them
a little pepper, place in a saucepan or frying pan over the fire; put
in a piece of butter the size of a hickory nut; when it begins to
melt, tip the dish so as to oil the bottom and around the sides; then
put in th