Early in the morning, string round, tender snaps. Throw into water and set in a cool place, till an hour before dinner, when they must be drained and thrown into a pot where the bacon is boiling.--_Mrs. S. T._ TO BOIL SNAPS WITHOUT BACON. Prepare as above directed. Boil an hour in hot water, adding a little salt, just before they are done. Drain and serve with pepper, fresh butter and a little cream.--_Mrs. S. T._ TO STEW CYMLINGS (_or Squash, as it is sometimes called_). Peel and boil till tender. Run through a colander. To a pint of pulp, add one half pint rich milk, a heaping tablespoonful fresh butter and a little salt. Stew till thick like marmalade. Pepper freely, pour over it, if convenient, half teacup cream, and serve.--_Mrs. S. T._ TO FRY CYMLINGS. Steam or boil the cymlings (unpeeled), till tender. When cool, slice and butter them, sprinkle pepper and salt and pour over them a spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine, and fry a light yellow brown. Take from the frying pan, prepare the other side the same way. Return to the pan and fry it a pale brown.--_Mrs. S. T._ CYMLINGS FRIED WITH BACON. Fry some slices of fat bacon in a pan. Remove the bacon when done and keep hot. Fry in the gravy some cymlings that have been boiled tender and cut in slices. While frying, mash fine with a large spoon, and add pepper and salt. Fry brown, and serve with the bacon, if you like.--_Mrs. G. B._ CYMLING FRITTERS. After boiling and running through a colander, mix with an egg, season with salt, pepper, and butter, make into cakes and fry a light brown. CYMLING PUDDING. Boil young cymlings, mash and run through a colander. Add one teacup of milk, three eggs, a large lump of butter, pepper and salt. Put in a buttered deep dish, and bake a light brown. For a change, you might line the dish with thin slices of buttered bread, pour in the cymling batter and put some pieces of butter and grated cracker on top.--_Mrs. M. C. C._ TO BOIL GREEN CORN. Strip off the outer shucks, leaving only the thin white ones. Cut off the ends. Throw into boiling water. Boil an hour. Strip off the silk with the shuck. Cut from the cob while hot. Sprinkle over salt, add a tablespoonful fresh butter and serve hot.--_Mrs. S. T._ CORN PUDDING. 1 pint milk. 3 eggs, whites and yolks beaten separately. 3 tablespoonfuls melted butter. 1 dessertspoonful white sugar. 1 heaping teaspoonful cornstarch or flour. 1 teaspoonful salt. 6 ears of corn. With a sharp knife, slit each row of corn in the centre. Then shave in thinnest slices. Add the corn to the yolks of the eggs, next the butter, cornstarch, sugar, and salt, then the milk, gradually, and last of all the whites. Bake in a hot oven. As soon as a light brown on top, cover with a buttered paper. Grate cracker or bread crumbs over it and serve.--_Mrs. S. T._ _Corn pudding._