Gather only the freshly-grown plants ; best when the dew is on them. The tenderest leaves make an execUont salad with bacon dressing. The whole plant, after thorough washing, may be boiled until tender, drained, chopped fine, seasoned with salt, vinegar and a liberal measure of butter. Those who think it too bitter mav use half spinach or beet leaves or sorrel, in which case the dandelion should be partly corjkcd before the more .lui^pulont plant i" nddod. Tt cannot be too well recommended. Pasres One none! red and Twenty-four PURITy FUOUR More Bread and Better Bread SQUASH Pare, quarter, take out the seeds. Boil in hot water 30 minutes for summer squash, twice as long foi the Hubbard or other varieties of winter squash. Take up piece by piece and squeeze gently ii^^ clean cloth, put back into the empty dried pot and mash quickly and smoothly with a wooden «P«o;\ ^ ^^i^^^ heaping tablespoon of butter for 1 large squash or 2 small ones. Season with pepper and salt, heat and stir till smoking hot, then serve. BAKED WINTER SQUASH Cut squash in halves, remove seeds and stringy portion, place in a dripping pan, cover and bake 2 hours, or until soft, in a slow oven. May serve in the shell or remove from shell. Mash and season :Ritli butter, salt and pepper. HOT SLAW Slice firm, white cabbage very fine and sprinkle lightly with pepper and salt. Meanwhile together in a saucepan a piece of butter the size of an egg with i cup vinegar moderately strong.^ these over the fire and heat. Mix together 2 raw eggs, a small cup of rich milk (or better, cream , i cup sugar. Stir these slowly into the heated vinegar, to which the cabbage must now be added until it is well scalded. It should be tender and heated through and through. mix Put and SUCCOTASH 10 ears of corn. 1 quart Lima beans. 2 tablespoons butter. 1 teaspoon salt. J teaspoon pepper. 1 cup sweet cream✪ Succotash. With cooking, w dry. Add a sharp knife cut the corn from the cobs and add to the Lima beans the last 15 minutes of ■hen they are tender and water nearly all absorbed. _ This mixture should be cooked nearly butter, seasonings and cream, and simmer for 10 minutes. MUSHROOMS Gather them fresh, pare and cut off the stems, dip them in melted butter, season with salt and pep- per, broil them on both sides over a clear fire. Serve on toast. Page One Hundred and Twenty-five Y — f PURITY FLOUR More Bread and Better Bread PEAS IN POTATO CASES Mash 6 or 8 boiled potatoes. Add butter and milk in the usual way. When well mashed add a little Purity Flour to slightly stifEen them. Fill greased patty pans with the potato, putting piece of bread in the centre of each. When they are browned take out the bread and fill with young, well-cooked peas✪ Peas in Potato Cases, which liave been seasoned with a little cream, pepper and salt. Serve ou a liot platter. CAULIFLOWER Plunge a head of cauliflower into cold salt water several times. (This will bring out any insects which may be in it. ) Boil 20 minutes in hot salted water, which has already come to boiling point ; drain and serve with cream sauce. (If 1 teaspoon of granulated sugar is added to the boiling water, cauliflower will retain its natural color and flavor, also become more tender. This applies also to cabbage.) CABBAGE

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Gather only the freshly-grown plants ; best when the dew is on them. The tenderest leaves make an excellent salad with bacon dressing. The whole plant, after thorough washing, may be boiled until tender, drained, chopped fine, seasoned with salt, vinegar and a liberal measure of butter. Those who think it too bitter may use half spinach or beet leaves or sorrel, in which case the dandelion should be partly cooked before the more pululent plant is added. Tt cannot be too well recommended. Page One Hundred and Twenty-four More Bread and Better Bread SQUASH Pare, quarter, take out the seeds. Boil in hot water 30 minutes for summer squash, twice as long for the Hubbard or other varieties of winter squash. Take up piece by piece and squeeze gently in a clean cloth, put back into the empty dried pot and mash quickly and smoothly with a wooden spoon. Allow a heaping tablespoon of butter for 1 large squash or 2 small ones. Season with pepper and salt, heat and stir till smoking hot, then serve. BAKED WINTER SQUASH Cut squash in halves, remove seeds and stringy portion, place in a dripping pan, cover and bake 2 hours, or until soft, in a slow oven. May serve in the shell or remove from shell. Mash and season :Ritli butter, salt and pepper. HOT SLAW Slice firm, white cabbage very fine and sprinkle lightly with pepper and salt. Meanwhile put together in a saucepan a piece of butter the size of an egg with 1 cup vinegar moderately strong. Set these over the fire and heat. Mix together 2 raw eggs, a small cup of rich milk (or better, cream , i cup sugar. Stir these slowly into the heated vinegar, to which the cabbage must now be added until it is well scalded. It should be tender and heated through and through. Mix and put SUCCOTASH 10 ears of corn. 1 quart Lima beans. 2 tablespoons butter. 1 teaspoon salt. J teaspoon pepper. 1 cup sweet cream. With cooking, the water dries away. Add a sharp knife cut the corn from the cobs and add to the Lima beans the last 15 minutes of ■hen they are tender and water nearly all absorbed. _ This mixture should be cooked nearly butter, seasonings and cream, and simmer for 10 minutes. MUSHROOMS Gather them fresh, pare and cut off the stems, dip them in melted butter, season with salt and pepper, broil them on both sides over a clear fire. Serve on toast. Page One Hundred and Twenty-five Y — f More Bread and Better Bread PEAS IN POTATO CASES Mash 6 or 8 boiled potatoes. Add butter and milk in the usual way. When well mashed add a little Purity Flour to slightly stifEen them. Fill greased patty pans with the potato, putting piece of bread in the centre of each. When they are browned take out the bread and fill with young, well-cooked peas, which liave been seasoned with a little cream, pepper and salt. Serve ou a liot platter. CAULIFLOWER Plunge a head of cauliflower into cold salt water several times. (This will bring out any insects which may be in it. ) Boil 20 minutes in hot salted water, which has already come to boiling point ; drain and serve with cream sauce. (If 1 teaspoon of granulated sugar is added to the boiling water, cauliflower will retain its natural color and flavor, also become more tender. This applies also to cabbage.) CABBAGE

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