-netting to keep it
whole. Boil steadily in well-salted water for one hour. Dish carefully,
and pour over it a nice drawn butter. Any cold remains may be used as
salad, or chopped and baked, as in rule for baked cabbage.

ONIONS.

If milk is plenty, use equal quantities of skim-milk and water, allowing a
quart of each for a dozen or so large onions. If water alone is used,
change it after the first half-hour, as this prevents their turning dark;
salting as for all vegetables, and boiling young onions one hour; old
ones, two. Either chop fine, and add a spoonful of butter, half a
teaspoonful of salt, and a little pepper, or serve them whole in a
dressing made by heating one cup of milk with the same butter and other
seasoning as when chopped. Put the onions in a hot dish, pour this over
them, and serve. They may also be half boiled; then put in a buttered
dish, covered with this sauce and a layer of bread-crumbs, and baked for
an hour.

WINTER SQUASH.

Cut in two, and take out the seeds and fiber. Half will probably be enough
to cook at once. Cut this in pieces; pare off the rind, and lay each piece
in a steamer. Never boil in water if it can be avoided, as it must be as
dry as possible. Steam for two hours. Mash fine, or run through a
vegetable sifter, and, for a quart or so of squash, allow a piece of
butter the size of an egg, a teaspoonful of salt, and a saltspoonful of
pepper. Serve very hot.

SUMMER SQUASH, OR CIMLINS.

Steam as directed above, taking out the seeds, but not peeling them. Mash
through a colander; season, and serve hot. If very young, the seeds are
often cooked in them. Half an hour will be sufficient.

PEASE.

Shell, and put over in boiling, salted water, to which a teaspoonful of
sugar has been added. Boil till tender, half an hour or a little more.
Drain off the water; add a piece of butter the size of an egg, and a
saltspoonful of salt. If the pease are old, put a bit of soda the size of
a pea in the water.

FIELD PEASE.

These are generally used after drying. Soak over-night, and boil two
hours, or till tender, with or without a small piece of bacon. If
without, butter as for green pease. Or they can be mashed fine, rubbed
through a sieve, and then seasoned, adding a pinch of cayenne pepper.

In Virginia they are often boiled, mashed a little, and fried in a large
cake.

SUCCOTASH.

Boil green corn and beans separately. Cut the corn from the cob, and
season both as