The national course in home economics

Mrs. J. S. Ring. PEA LOAF. Soak four cupfuls of split peas over night. In the morning put them with a small onion into a farina kettle with just enough water to cover, and boil until soft. Drain and pulp through a colander. Beat in a tablespoonful of butter, pepper, salt and three eggs. Boil in a buttered mold or floured cloth one hour. Turn out and cut in slices on the table. Mrs. B. Clayton. FRIED PEAS. Peas are exceedingly nice cooked as above with but little water. When done add butter but no cream. Let fry about three minutes and serve hot. Mrs. J. R. M. STEWED PEAS AND LETTUCE. Take a pint of shelled green peas and two heads of lettuce cut small. Put in as little water as possible to use and not burn, iet boil until tender, add a pinch of sugar and another of salt. When done stir in the wellbeaten yolk of one egg, two tablespoonfuls of cream and a dash of pepper. Do not allow to boil after the egg is added. Serve hot. Mrs. N. K. Brooks. VEGETABLE OYSTERS. Cut the vegetables in thin slices, crosswise, boil in clear water until soft, add a cupful of milk, salt, butter and flour stirred to a cream, boil all together for a few minutes, then serve on toast. P. E. F. SUMMER SQUASH. The white scalloped ones are the best. Take them before the rind or seeds become hard. Wash and cut in moderately small pieces. Boil in clear water until tender enough to mash. Then place in a colander and drain. Have ready some bread cut in small pieces (not crumbled). Now put a spoonful of good butter in a skillet. When hot put in the bread and stir until brown, then add the squash. Mash and mix well together, and season with pepper and salt. Mrs. E. A. Parcell. SQUASH (HUBBARD). Peel a squash, cut it in small pieces and boil in water that has been salted till done. Drain thoroughly. Then mash, adding two heaping tablespoonfuls of butter and a little salt and pepper. Also cream unless too moist. Mrs. Clara Green. QREENS. Young beet tops, dandelions, spinach, young turnip tops and chicory are very beneficial in the spring and they can all be cooked in the same way. Examine them very carefully, throwing out all wilted or tough ones. Wash them through several waters, so that the sand or grit may all be eliminated, and they are perfectly clean. All greens shrink in boiling and so judgment must be used as to the quantity to be cooked for the family. When they are ready for the pot have it one-half full of boiling water that has been salted. Cook till they are tender, drain them, and press them so that all the water will be out. Then season them with a little salt, plenty of pepper and butter. Put them in the oven in the dish for a few minutes, and serve them hot. String beans, peas and spinach should be boiled uncovered, so as to retain their green color. Mrs. Amy Kent. PLAINLY DRESSED SPINACH. Pick the leaves from the stalks, and wash the spinach in several waters to free it from sand and grit. Put it into a large saucepan with as much water only as will keep it from burning; add a small spoonful of salt and turn it frequently till quite tender. Drain it and with a knife and fork cut it in small pieces and add pepper, salt and butter. Serve immediately. Mary Jameson. DANDELION AND SPINACH GREENS.