Stew pumpkin as for pie; spread upon plates, and dry in the oven
carefully. When you wish to make pie, soak over night; then proceed
as you would with fresh pumpkin. Pumpkin prepared in this way will
keep well until spring, and pies are as good as when made with fresh
pumpkin.



STEWED RICE. MRS. EDWARD E. POWERS.

Take one-half cup of rice; wash it twice; cover with water two inches
above rice; cook dry; then cover with a cup or more of milk; add
butter the size of a walnut, and salt to taste. When cooked dry
again, serve hot with cream and sugar.



NEW ENGLAND SUCCOTASH. MRS. S. A. POWERS.

Take two quarts shelled Lima beans (green), one dozen ears of corn
(cut off cob), and one pound pickled pork. Cover pork with water, and
parboil it; add beans cooked until they burst; then add corn, two
tablespoonfuls sugar, butter the size of a walnut, and pepper to
taste. After corn is added, watch carefully to keep from scorching.



TURNIPS. M. E. WRIGHT.