ESCALLOPED SPAGHETTINA.

Put a good half cupful of spaghettina, broken in
bits, into a saucepan of boiling water with an even
tablespoonful of salt, boil three-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 min-
utes, 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 table-
spoonful 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, meas-
ured 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 but-
ter, 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 possi-
ble 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 tablespoon-
fuls of butter, a teaspoonful of sugar, and salt and
pepper to taste.

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