Get one of a good colour, and seven or eight inches in diameter; cut a piece off the top, take out all the seeds, wash and wipe the cavity, pare the rind off, and fill the hollow with good forcemeat—­put the top on, and set it in a deep pan, to protect the sides; bake it in a moderate oven, put it carefully in the dish without breaking, and it will look like a handsome mould.  Another way of cooking potato pumpkin is to cut it in slices, pare off the rind, and make a puree as directed for turnips.

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Sweet potato.

Take those that are nearly of the same size, that they may be done equally—­wash them clean, but do not peel them—­boil them till tender, drain the water off, and put them on tin sheets in a stove for a few minutes to dry.

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Sweet potatos stewed.

Wash and wipe them, and if they be large, cut them in two lengths; put them at the bottom of a stew pan, lay over some slices of boiled ham; and on that, one or two chickens cut up with pepper, salt, and a bundle of herbs; pour in some water, and stew them till done, then take out the herbs, serve the stew in a deep dish—­thicken the gravy, and pour over it.

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Sweet potatos broiled.

Cut them across without peeling, in slices half an inch thick, broil them on a griddle, and serve them with butter in a boat.

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Spinach.

Great care must be used in washing and picking it clean; drain it, and throw it into boiling water—­a few minutes will boil it sufficiently:  press out all the water, put it in a stew pan with a piece of butter, some pepper and salt—­chop it continually with a spoon till it is quite dry:  serve it with poached eggs or without, as you please.

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Sorrel.

Is dressed as the spinach; and if they be mixed in equal proportions, improve each other.

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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.

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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 frequently until dry.  This is the most delicate way of preparing squashes.