and parboil them; cut a slit
from one end to the other, take out the seeds, fill the space with a
rich forcemeat, and stew them in well seasoned gravy, or bake them, and
serve up with gravy in the dish.

* * * * *

POTATO PUMPKIN.

Get one of a good colour, and seven or eight inches in diameter; cut a
piece off the top, take out all the seeds, wash and wipe the cavity,
pare the rind off, and fill the hollow with good forcemeat--put the top
on, and set it in a deep pan, to protect the sides; bake it in a
moderate oven, put it carefully in the dish without breaking, and it
will look like a handsome mould. Another way of cooking potato pumpkin
is to cut it in slices, pare off the rind, and make a puree as directed
for turnips.

* * * * *

SWEET POTATO.

Take those that are nearly of the same size, that they may be done
equally--wash them clean, but do not peel them--boil them till tender,
drain the water off, and put them on tin sheets in a stove for a few
minutes to dry.

* * * * *

SWEET POTATOS STEWED.

Wash and wipe them, and if they be large, cut them in two lengths; put
them at the bottom of a stew pan, lay over some slices of boiled ham;
and on that, one or two chickens cut up with pepper, salt, and a bundle
of herbs; pour in some water, and stew them till done, then take out the
herbs, serve the stew in a deep dish--thicken the gravy, and pour over
it.

* * * * *

SWEET POTATOS BROILED.

Cut them across without peeling, in slices half an inch thick, broil
them on a griddle, and serve them with butter in a boat.

* * * * *

SPINACH.

Great care must be used in washing and picking it clean; drain it, and
throw it into boiling water--a few minutes will boil it sufficiently:
press out all the water, put it in a stew pan with a piece of butter,
some pepper and salt--chop it continually with a spoon till it is quite
dry: serve it with poached eggs or without, as you please.

* * * * *

SORREL.

Is dressed as the spinach; and if they be mixed in equal proportions,
improve each other.

* * * * *

CABBAGE PUDDING.

Get a fine head of cabbage, not too large; pour boiling water on, and
cover it till you can turn the leaves back, which you must do carefully;
take some of those in th