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 the middle of the head off, chop them fine, and mix them with rich forcemeat; put this in, and replace the leaves to confine the stuffing—tie it in a cloth, and boil it—serve it up whole, with a little melted butter in the dish.
SQUASH OR CIMLIN.
Gather young squashes, peel, and cut them in two; take out the seeds, and boil them till tender; put them into a colander, drain off the water, and rub them with a wooden spoon through the colander; then put them into a stew pan, with a cup full of cream, a small piece of butter, some pepper and salt—stew them, stirring very frequently until dry. This is the most delicate way of preparing squashes.
WINTER SQUASH.
The crooked neck of this squash is the best part. Cut it in slices an inch thick, take off the rind, and boil them with salt in the water; drain them well before they are dished, and pour melted butter over—serve them up very hot.
The large part, containing the seeds, must be sliced and pared—cut it in small pieces, and stew it till soft, with just water enough to cover it; pass it through a sieve, and stew it again, adding some butter, pepper,
