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Winter squash.

The crooked neck of this squash is the best part.  Cut it in slices an inch thick, take off the rind, and boil them with salt in the water; drain them well before they are dished, and pour melted butter over—­serve them up very hot.

The large part, containing the seeds, must be sliced and pared—­cut it in small pieces, and stew it till soft, with just water enough to cover it; pass it through a sieve and stew it again, adding some butter, pepper, and salt; it must be dry, but not burnt.  It is excellent when stewed with pork chops.

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Field peas.

There are many varieties of these peas; the smaller kind are the most delicate.  Have them young and newly gathered, shell and boil them tender; pour them in a colander to drain; put some lard in a frying pan; when it boils, mash the peas, and fry them in a cake of a light brown; put it in the dish with the crust uppermost—­garnish with thin bits of fried bacon.  They are very nice when fried whole, so that each pea is distinct from the other; but they must be boiled less, and fried with great care.  Plain boiling is a very common way of dressing them.

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Cabbage with onions.

Boil them separately, and mix them in the proportions you like; add butter, pepper, and salt, and either stew them, or fry them in a cake.

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Salsify.

Scrape and wash the roots, put them into boiling water with salt; when done, drain them, and place them in the dish without cutting them up.  They are a very excellent vegetable, but require nicety in cooking; exposure to the air, either in scraping, or after boiling, will make them black.

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Stewed salsify.

Half boil it, cut it up, and put it in a stew pan, with a very little water, and a spoonful of butter; stew them dry, and serve them up.  For change, you may, after stewing, cut them in scollop shells with grated bread, and bake them; or make them into cakes, and fry them.  They are delicious in whatever way they can be dressed.

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Stewed mushrooms.

Gather grown mushrooms, but such as are young enough to have red gills; cut off that part of the stem which grew in the earth—­wash them carefully, and take the skin from the top; put them into a stew pan with some salt, but no water—­stew them till tender, and thicken them with a spoonful of butter, mixed with one of brown flour; red wine may be added, but the flavour of the mushroom is too delicious to require aid from any thing.

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Broiled mushrooms.

Prepare them as above directed—­broil them on a griddle, and when done, sprinkle pepper and salt on the gills, and put a little butter on them.