Cut a cauliflower into flowerettes, cover with boiling water into a saucepan and cook until tender, let them drain in a colander while the sauce is being prepared. Make the usual cream sauce, enough to cover the cauliflower. When the sauce is done add two heaping tablespoonfuls of American Edam or grated Parmesan cheese, put the flowerettes into a baking dish, pour the sauce over them, sprinkle the top with a little of the cheese, and stand the dish in the oven for a few minutes to brown. ESCALLOPED SPAGHETTINA. Put a good half cupful of spaghettina, broken in bits, into a saucepan of boiling water with an even tablespoonful of salt, boil three-quarters of an hour, turn into a colander and let it drain while the sauce is being made. Prepare it exactly as for escalloped cauliflower and finish in the same way. CHESTNUT PUREE. Shell some large imported chestnuts and put over the fire in boiling water, let them cook for a few minutes, rub the skins off, and cover again with fresh boiling water, boil until tender. Press through a sieve, and season with butter, pepper and salt. PUREE OF DRIED WHITE BEANS. Pick over and wash a pint of beans and soak over night. In the morning drain off the water, put the beans into a saucepan with cold water to cover them, and cook until tender--a little more than an hour. Press through a sieve, add a generous tablespoonful of butter, salt and pepper to taste, put into a saucepan, make very hot and serve. SQUASH PUDDING. A large heaping cup of Hubbard squash, measured after it is baked and mashed smooth, a generous heaping tablespoonful of butter, melted and stirred into the squash, a heaping teaspoonful of flour mixed with four tablespoonfuls of milk and one egg beaten light, salt and pepper to taste. Mix well and turn into a buttered pudding dish and bake about twenty minutes. Serve in the dish in which it is baked. If any is left over, make it up into little round cakes and brown in butter for luncheon. SQUASH FRITTERS. A heaping cupful of Hubbard squash baked and mashed, stir into it a heaping tablespoonful of butter, a heaping tablespoonful of flour, a cup of milk, salt and pepper to taste, and one egg beaten light. Mix well and bake or fry as griddle cakes. SUMMER SQUASH. Wash and peel two large summer squash, cut in small pieces and remove the seeds, cover with boiling water and cook until tender. Drain in a colander and press gently as much of the water out as possible with a potato masher, then mash through the colander into a saucepan, put it on the stove and let it cook until the squash is quite dry, taking care that it does not burn. Then add four heaping tablespoonfuls of butter, a teaspoonful of sugar, and salt and pepper to taste. RICE CROQUETTES.