-quarters
of an hour, turn into a colander and let it drain while the sauce is
being made. Prepare it exactly as for escalloped cauliflower and finish
in the same way.

CHESTNUT PUREE.

Shell some large imported chestnuts and put over the fire in boiling
water, let them cook for a few minutes, rub the skins off, and cover
again with fresh boiling water, boil until tender. Press through a
sieve, and season with butter, pepper and salt.

PUREE OF DRIED WHITE BEANS.

Pick over and wash a pint of beans and soak over night. In the morning
drain off the water, put the beans into a saucepan with cold water to
cover them, and cook until tender--a little more than an hour. Press
through a sieve, add a generous tablespoonful of butter, salt and pepper
to taste, put into a saucepan, make very hot and serve.

SQUASH PUDDING.

A large heaping cup of Hubbard squash, measured after it is baked and
mashed smooth, a generous heaping tablespoonful of butter, melted and
stirred into the squash, a heaping teaspoonful of flour mixed with four
tablespoonfuls of milk and one egg beaten light, salt and pepper to
taste. Mix well and turn into a buttered pudding dish and bake about
twenty minutes. Serve in the dish in which it is baked. If any is left
over, make it up into little round cakes and brown in butter for
luncheon.

SQUASH FRITTERS.

A heaping cupful of Hubbard squash baked and mashed, stir into it a
heaping tablespoonful of butter, a heaping tablespoonful of flour, a cup
of milk, salt and pepper to taste, and one egg beaten light. Mix well
and bake or fry as griddle cakes.

SUMMER SQUASH.

Wash and peel two large summer squash, cut in small pieces and remove
the seeds, cover with boiling water and cook until tender. Drain in a
colander and press gently as much of the water out as possible with a
potato masher, then mash through the colander into a saucepan, put it on
the stove and let it cook until the squash is quite dry, taking care
that it does not burn. Then add four heaping tablespoonfuls of butter, a
teaspoonful of sugar, and salt and pepper to taste.

RICE CROQUETTES.

Put three-quarters of a cup of milk in a saucepan over the fire, with a
generous tablespoonful of butter, a heaping teaspoonful of sugar, and
when it comes to a boil add a cup and a half of boiled rice, a
saltspoonful of powdered cinnamon or nutmeg, if preferred, and salt to
taste. Mix well, let it come to a boil and add a beaten egg,