The household (of the Detroit free press)

This requires great care in . washing and picking. When it is done throw into a saucepan that will just hold it, sprinkle with a little salt and cover close. The pan must be set on the fire and well shaken. When done add to the spinach a bit of butter ; it must come to the table pretty dry. Boil an egg hard, cut in slices and lay on the top If one egg is not sufficient, use two. Or, chop very fine and return to the fire, with a good lump of butter, salt, pepper, sugar, a few tablespoonfuls of cream, beat to a smooth mixture like custard ; pour into a deep dish and serve. SPINACH GREENS. When cooking spinach substitute a little piece of bacon for the salt pork usually cooked with it to season it. The nicest way to serve it is to put a bit of the bacon in each dish. Hard boiled eggs, sliced when cold, are also liked with the greens. SPINACH A LA FRANCAISE. Two pailfuls of spinach, two tablespoonfuls of salt, two ounces of butter, eight tablespoonfuls of cream, one small teaspoonful of powdered sugar and a very little nutmeg. Boil and drain the spinach, chop it fine and put it in a saucepan, with the butter ; stir it over a gentle fire, and when the butter has dried away add the remaining ingredients and simmer about five minutes previously to pouring in the cream, for fear it may curdle. Serve on a hot dish and garnish either with pieces of toasted bread or leaves of puff paste. SQUASH. Pare, seed and quarter ; cook in salted boiling water, until soft ; mash in a colander ; rub through it and put back into a saucepan, with a tablespoonful of butter rolled in flour; a few tablespoonfuls of milk; pepper and salt to taste ; stir until it begins to bubble; then pour into a deep dish. Squash and pumpkin are very good either boiled, sliced, broiled or fried, or made into fritters like oyster plant. BAKED SQUASH. Boil, drain and mash in a hot colander. Season with pepper, salt and butter ; add a few spoonfuls of milk and two beaten eggs. Pour into a buttered dish and bake to a light brown in a quick oven. SCALLOPED SQUASH. Boil and mash the squash in the customary way and let it cool ; beat the yolks of two eggs, and when the squash is nearly cold whip these into it, with three tablespoonfuls of milk, one of butter rolled in flour and melted into the milk ; pepper and salt to taste ; pour into a buttered bake-dish, cover with fine crumbs, and bake to a light brown in a quick oven. To be eaten hot. STUFFED SQUASH. Pare a small squash and cut off a slice from the top ; extract the seeds and lay one hour in salt water ; then fill with a good stuffing of crumbs, chopped salt pork, parsley, etc., wet with gravy ; put on the top slice ; set the squash in a pudding dish ; put a few spoonfuls of melted butter and twice as much hot water in the bottom ; cover the dish very closely and set in the oven two hours, or until tender; lay within a deep dish and pour the gravy over it. WINTER SQUASH. Pare, cut up and cook soft in boiling water with a little salt. Drain, mash smooth, pressing out all the water ; work in butter, pepper and salt, and mound in a deep dish. SUCCOTASH.