STEWED SUMMER SQUASH
Gather them while young and tender. Peel, cut them up, take out the seeds, and put them on to boil; let them cook rapidly until very tender. Drain them well in a colander, and mash with a wooden spoon. Put this pulp in a stew pan with a small piece of butter, a gill of cream, and a little pepper and salt; cook this, and stir constantly until the squash is dry. Serve very hot.
PUMPKIN WITH SALT MEAT
This is very good cooked with salt meat and brown sugar. Slice the pumpkin and put it in the oven with brown sugar, or good molasses; slice some smoked meat and lay it in among the pumpkin; cook it tender. It is better than many things with more reputation.
CAULIFLOWER, WITH WHITE SAUCE
Remove the green stalks, and if the heads are large, divide them into quarters; wash and boil them with a little pepper, butter and salt; serve with drawn butter or white sauce, when they become soft and tender.
STEWED CABBAGE
Cold cabbage left from dinner can be drained from the pot liquor in which it was boiled, and then simmered for half an hour in water, or milk and water; pour off all the water when it is tender, and stir in the pot a lump of butter or clarified drippings; let it cook gently, then throw in a cup of milk or cream; thicken it with flour, and season with pepper and salt. Serve with the cream gravy poured over the cabbage.
BEETS BOILED
Wash the beets clean, but do not trim the roots, or they will bleed and lose their sweetness. If the beets are young and tender, they are nice cooked whole, and then stewed in a little butter, with sugar, salt and vinegar added. Let them simmer in this batter for twenty minutes, and serve. If the beets are large, boil, and slice them when cooked, and season with vinegar, pepper and salt, or slice them, and serve with butter.