Squashes should be young and tender; try them with a fork; if they are old, do not use them. Peel them and take out the seed; cut them in pieces and boil till tender; when done, pass them through a cullender. Stew with butter, pepper, salt and a little cream; send them hot to table.
TO BOIL BEETS.
The early turnip beet is best in summer: wash them, but do not cut the tops too close, as they are much sweeter with some of the tops boiled on them. They will boil in three quarters of an hour; when done, take them up, put them in cold water for a moment, so that the skin will easily peel off. Slice them, and season with pepper, salt and butter. Old, or winter beets, will take much longer. They will take from two to three hours to boil. It is better to put them to soak over night, if they are very solid: cut them in slices, and pour vinegar over them.
TO COOK ONIONS.
The small white onions are preferred. Peel them, and put them down in a little water and salt; when nearly done, pour off the water, and add milk and a little flour mixed with butter.
TO KEEP VEGETABLES FOR WINTER.
Salsify, parsnips, beets, and carrots should be gathered in the early part of November. Those you want to use during the winter should be put in boxes, and covered with sand. Celery should be put in a box with the roots down, covered with sand. Some gardeners keep it in the ground all winter, and dig it as they wish it, for use.
TO STEW MUSHROOMS.
Wash and peel the mushrooms; put them down in a stew pan with a little water, pepper, salt and butter; let them stew slowly for ten or fifteen minutes; then take them up. They are very good broiled.