Wash and clean carefully and put into a net, or bag of coarse muslin kept for the purpose, and boil in plenty of salted water. All kinds of greens should be boiled in plenty of water, else they will be bitter. Drain very thoroughly and turn into a tureen; it may be chopped, if desired; put sliced or quartered hard-boiled eggs on top and pour melted butter over all, and serve. Another way is to press it between 2 plates, then put it into a saucepan with a small bit of butter, salt, and a little cream, and boil it up. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Baked Squash

Cut into 2-inch pieces, remove the seeds and string put into a baking-pan, sprinkle with salt and pepper, and bake, basting with molasses and melted butter. Keep covered during the first 1/2 hr. Serve in the shells. Or, cut in halves, and bake, covered, for 2 hrs., remove from the shell, Mash, and season with salt and pepper, and butter. - Mrs. M. Eckstein, 6039 Rhodes Ave., Chicago, 111.

Squash Croquettes

Mix a pt. of mashed squash with 1/2 a cup of bread crumbs, a tablespoon of butter, and salt and pepper to season. Heat thoroughly, shape into croquettes, dip in egg and crumbs, and fry in deep fat. - Mrs. Jennie M. Shaffer, 3914 Ellis Ave., Chicago, 111.

Stuffed Squash

Chop a small onion fine, fry in butter, add 1/2. a cup of bread crumbs, soaked in cold water and squeezed dry, and 4 cups of mashed squash. Cook for 15 minutes, seasoning with salt and pepper, take from the fire, add a beaten egg, and fill the squash shell. Cover with buttered crumbs, and brown in the oven. - Mrs. D. A. Harney, 7721 Union Ave., Chicago, 111.