The easiest way in housekeeping and cooking

Wash, and look over very carefully, and lay in cold water an hour. Cut in quarters, and boil with corned beef an hour, or till tender, or with a small piece of salt pork. Drain, and serve whole as possible. A much nicer way is to boil in well-salted water, changing it once after the first half-hour. Boil an hour ; take up and drain ; chop fine, and add a teacupful of milk, a piece of butter the size of an egg, a teaspoonful of salt, and half a one of pepper. Serve very hot. For cabbage Virginia fashion, and the best of fashions, too, bake this last form in a buttered pudding-dish, having first stirred in two or three wellbeaten eggs, and covered the top with bread-crumbs. Bake till brown. Cauliflower. Wash and trim, and boil in a bag made of mosquitonetting to keep it whole. Boil steadily in well-salted water for one hour. Dish carefulh', and pour over it a nice drawn butter. Any cold remains may be used as salad, or chopped and baked, as in rule for baked cabbage. Onions. If milk is plenty, use equal quantities of skim-milk and water, allowing a quart of each for a dozen or so large onions. If water alone is used, change it after the first half-hour, as this prevents their turning dark ; salting as for all vegetables, and boiling 3'oung onions one hour ; old ones, two. Either chop fine, and add a spoonful of butter, half a teaspoonful of salt, and a little pepper, or serve them whole in a dressing made by heating one cup of milk with the same butter and other seasoning as when chopped. Put the onions in a hot dish, pour this over them, and serve. They may also be half boiled ; then put in a buttered dish, covered with this sauce and a layer of bread-crumbs, and baked for an hour. Winter Squash. Cut in two, and take out the seeds and fiber. Half will probably be enough to cook at once. Cut this in pieces ; pare off the rind, and lay each piece in a steamer. Never boil in water if it can be avoided, as it must be as dry as possible. Steam for two hours. Mash fine, or run through a vegetable sifter, and, for a quart or so of squash, allow a piece of butter the size of an egg, a teaspoonful of salt, and a saltspoonful of pepper. Serve very hot. Summer Squash, or Cymlins. Steam as directed above, taking out the seeds, but not peeling them. Mash through a colander ; season, and serve hot. If very young, the seeds are often cooked in them. Half an hour will be sufficient. Pease. Shell, and put over in boiling, salted water, to which a teaspoonful of sugar has been added. Boil till tender, half an hour or a little more. Drain off the water ; add a piece of butter the size of an egg, and a saltspoonful of salt. If the pease are old, put a bit of soda the size of a pea in the water. Field Pease. These are generally used after drying. Soak over-night, and boil two hours, or till tender, with or without a small piece of bacon. If without, butter as for green pease. Or they can be mashed fine, rubbed through a sieve, and then seasoned, adding a pinch of cayenne pepper. In Virginia they are often boiled, mashed a little, and fried in a large cake.