Boiled Onions

When new and tender, they will boil in one hour; but after the month of October, they will require two hours. Put them into water before peeling them, and they will not affect the eyes. Peel of all the dark skin, and put them in hot water, and boil as directed. If you have milk plenty, half an hour before they are done, turn a quart into the water in which they are boiling. This makes them white, and is said to prevent, in a measure, the disagreeable odor which always follows their being eaten. Boil them in a porcelain kettle. Dish them whole, and season with a little pepper, salt, and butter.

Fried Onions

Peel and slice thin ten good-sized onions, and put them in a frying-pan with two spoonfuls of drippings. Fry thirty minutes, turning often.

Boiled Squash

Cut the squash in strips, and cut out the soft, stringy part; pare, wash, and cover with boiling water; boil twenty-five minutes, then turn into a cullender for a few minutes, and when all the water is drained off, put it back in the basin with a little salt, pepper, and butter, and mash. Dish the same as mashed potatoes.

Baked Squash

Cut the squash in two, take out of all the soft, stringy part; if you need the whole squash for dinner, lay the halves together, and put in a baking-pan (the old one you use for baking potatos in), and bake forty-five minutes, When done, scrape the squash from the shell, and sea son, and serve as boiled squash. When you cook but half a squash, lay it with the inside downward. This is a nice way to rook watery squash. Squash is also good steamed. It will take forty-five minutes to steam.

Beets

Wash clean, but do not scrape; if you do they will look white when cooked. When young they will cook in two hours; but old ones will require four or five hours. When done, plunge them into cold water, and the skin will peel off easily. Cut in thin slices, and lay in a flat dish.

Pickled Beets

Cut the beets that are left from dinner into thin slices, and lay them in an earthen vessel, and cover with cold vinegar and a few whole cloves. Keep in a cold place.