Deep coloured pumpkins are generally the best. In a dry warm place they can be kept perfectly good all winter. When you prepare to stew a pumpkin, cut it in half and take out all the seeds. Then cut it in thick slices, and pare them. Put it into a pot with a very little water, and stew it gently for an hour, or till soft enough to mash. Then take it out, drain, and squeeze it till it is as dry as you can get it. Afterwards mash it, adding a little pepper and salt, and a very little butter. Pumpkin is frequently stewed with fresh beef or fresh pork. The water in which pumpkin has been boiled, is said to be very good to mix bread with, it having a tendency to improve it in sweetness and to keep it moist. HOMINY. Wash the hominy very clean through three or four waters. Then put it into a pot (allowing two quarts of water to one quart of hominy) and boil it slowly five hours. When done, take it up, and drain the liquid from it through a cullender. Put the hominy into a deep dish, and stir into it a small piece of fresh butter. The small grained hominy is boiled in rather less water, and generally eaten with butter and sugar. INDIAN CORN. Corn for boiling should be full grown but young and tender. When the grains become yellow it is too old. Strip it of the outside leaves and the silk, but let the inner leaves remain, as they will keep in the sweetness. Put it into a large pot with plenty of water, and boil it rather fast for three hours or more. When done, drain off the water, and remove the leaves. You may either lay the ears on a large flat dish and send them to table whole, or broken in half; or you may cut all the com off the cob, and serve it up in a deep dish, mixed with butter, pepper and salt. MOCK OYSTERS OF CORN. Take a dozen and a half ears of large young corn, and grate all the grains off the cob as fine as possible. Mix with the grated corn three large table-spoonfuls of sifted flour, the yolks of six eggs well beaten. Let all be well incorporated by hard beating. Have ready in a frying-pan an equal proportion of lard and fresh butter. Hold it over the fire till it is boiling hot, and then put in portions of the mixture as nearly as possible in shape and size like fried oysters. Fry them brown, and send them to table hot. They should be near an inch thick. This is an excellent relish at breakfast, and may be introduced as a side dish at dinner. In taste it has a singular resemblance to fried oysters. The corn must be young. STEWED EGG PLANT.