re not possessed of a high nutritive
value, being very similar to the turnip in composition, and unless very
young, tender, and when eaten thoroughly masticated, are quite difficult
of digestion.

_RECIPES._

LETTUCE.--Wash well, put into cold water, and set on ice or on the
cellar bottom for an hour or more before using. Dry the leaves with a
soft towel and use whole or tear into convenient pieces with a silver
fork; never cut with a knife. Serve with a dressing prepared of equal
quantities of lemon juice and sugar, diluted with a little ice water;
or, with a dressing of cream and sugar, in the proportion of three or
four tablespoonfuls of thin cream to a teaspoonful of sugar. The
dressing may be prepared, and after the sugar is dissolved, a very
little lemon juice (just enough to thicken the cream slightly, but not
sufficient to curdle it) may be added if desired.

RADISHES.--Wash thoroughly young and tender radishes, and arrange
in a glass dish with the taper ends meeting. Scatter bits of cracked ice
among them. An inch of the stem, if left on, serve as a convenience in
handling.

CYMLING, SUMMER SQUASH, OR VEGETABLE MARROW.

DESCRIPTION.--The vegetable marrow (sometimes called cymling) is
thought to be a variety of the common gourd, from which also the pumpkin
and winter squash appear to have been derived. It is easily digested,
but on account of the abundance of water in its composition, its
nutritive value is very low.

PREPARATION AND COOKING.--When very young, most varieties need no
preparation for cooking, aside from washing thoroughly. After cooking,
the skin can be easily rubbed off and the seeds removed. If more mature,
pare thinly, and if large, divide into halves or quarters and scoop out
the seeds. Summer squashes are better steamed than boiled. If boiled,
they should be cooked in so little water that it will be quite
evaporated when they are tender. From twenty to sixty minutes will be
required for cooking.

_RECIPES._

MASHED SQUASH.--Wash, peel, remove seeds, and steam until tender.
Place the squash in a clean cloth, mash thoroughly, squeeze until the
squash is quite dry, or rub through a fine colander and afterward simmer
until neatly dry; season with cream, and a little salt if desired, and
heat again before serving. A teaspoonful of sugar may be added with the
cream, if desired.

SQUASH WITH EGG SAUCE.--Prepare, steam till tender, cut into
pieces, and serve with an egg sauce made