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Sweet, as well as Irish potatoes, are very good for picnic luncheon, roasted in hot ashes. This, it will be remembered, was the dinner General Marion set before the British officer as " quite a feast, I assure you, sir; we don't often fare so well as to have sweet potatoes and salt." The feast was cleansed from ashes by the negro orderly's shirt-sleeve, and served upon a natural trencher of pine bark. SALSIFY OR OYSTER PLANT FRIED. Having scraped the salsify roots, and washed them in cold water, parboil them. Take them out, drain them, cut them in small pieces and fry them in butter. STEWED SALSIFY. Stew slowly till quite tender, and then serve with melted butter. Or it may first be boiled, then grated, and made into cakes to be fried in butter. Salsify must not be left exposed to the air, or it will turn blackish. NEW SPINACH WITH POACHED EGGS. Trim off the roots and tough stalks of half a peck of new spinach, wash it in plenty of cold salted water until it is quite free from sand, put it over the fire in salted boiling water enough to cover it, and boil it fast for three minutes or longer, until it is just tender; do not allow it to become soft and watery; drain the spinach, throw it into a large pan of cold water until it is cool, then chop it very fine, or rub it through a colander with a potato masher; put it again over the fire to heat, with a palatable seasoning of salt and pepper; while the spinach is being heated poach half a dozen eggs soft, and when it is dished lay them upon it, and serve the dish hot. SUMMER SQUASH OR CYMLINGS. If the nail presses easily through the skin, do not remove it, or the seeds, which should be done if not young and tender. If quite small the cymlings may be cooked whole. Summer squash should be steamed and not boiled, as it will be less watery if steamed. When tender mash soft in a colander; then put them in a stew-pan, add butter, salt, and a little cream. When very hot serve. BAKED HUBBARD SQUASH. Wipe a squash with a wet towel, cut it in two-inch pieces, remove the thin outer skin and the seeds, but not the soft pulp in which the seeds are imbedded; put the pieces of squash in layers in a buttered earthen dish, seasoning each layer lightly with salt and pepper; midway of the dish, and on the upper layer of squash, put a tablespoon each of butter and sugar; place the dish in a hot oven and bake the squash for an hour; serve it hot, as a vegetable, in the dish in which it was baked. WINTER SQUASH. Pare it, take out the seeds, cut it in pieces, and steam it till quite soft. When tender, mash it with a little butter, pepper and salt. SUCCOTASH. Ten ears of green corn, one pint of Lima beans, or you can substitute for the latter string or buttered beans (have a third more corn than beans). Cut the corn from the cob and put it into boiling water, stew gently with the beans until tender, using as little water as possible; pour off nearly all the water, stir in a lump of butter, a teaspoon of flour wet with cold water, pepper and salt to taste. Milk may be added if you choose. BAKED STUFFED TOMATOES.