Another German way of preparing spinach is to cook rhubarb leaves or flowers (or both) with the spinach for the purée and to add chives. If canned spinach is used the rhubarb leaves should be cooked and chopped and added to the canned spinach before it is macerated. ITALIAN SPINACH Wash 1/2 peck spinach and cook twenty-five minutes without water. Drain, chop to a fine pulp, mash until smooth in a mortar, season with 1 tablespoon of butter, salt and pepper, and encircle with a garnish of well-scrambled eggs to which has been added 2 tablespoons of grated cheese. NOVELTY SPINACH Drain a can of spinach and chop it very fine, and then mash it until smooth. Put it in a saucepan with 1 tablespoon of chopped chives or grated onion, salt and pepper, and sprinkle the whole surface well with grated nutmeg. Hard boil 3 eggs, remove the yolks, and mix them thoroughly with the spinach. Chop the whites, and arrange the spinach on rounds of toast, placing 2 tablespoons on each piece, garnish with the whites of the eggs, and pour on each 2 tablespoons of cheese sauce. If the arrangement on toast is not desired, the cheese sauce can be mixed with the spinach before serving it. SPINACH SOUFFLÉ Take 2 cups of cooked chopped spinach, mash to a pulp, add 1 cup of white sauce and the whites of 2 eggs beaten very stiff, season well, and pile lightly in timbale cups; set these in a pan of water, and let bake in a moderate oven for fifteen minutes or less. Before serving sprinkle the top of each with riced yolk of hard-boiled egg. BAKED SQUASH OR PUMPKIN Cut a pumpkin or a squash in triangular or square pieces, about three inches across, scrape the seeds, etc., from each piece, and sprinkle with salt and pepper, and spread with butter. Set in a moderate oven and bake for half an hour or until browned. Serve garnished with sprigs of parsley. It should be eaten from the shell with additional butter. CALIFORNIA SQUASH Take a very young summer squash, which if it be young enough need not be pared, and cut it into small pieces. Fry half an onion in a tablespoon of butter, and when transparent and beginning to brown add the squash to it and season with salt and pepper. Let all cook together for ten minutes, and then add 1/4 of a cup of hot water, and let cook until the squash is quite tender. STEWED TOMATOES Empty 1 can of tomatoes into a double boiler, and put with them 1 cup of crumbled bread without crust, stir well together, season with pepper and salt, cover, and let cook slowly for half an hour, stirring from time to time. Just before serving add a piece of butter the size of a walnut. While the tomatoes will be ready to serve with half an hour's cooking, they are improved by cooking an hour, and are better still if warmed again after cooling. ESCALLOPED TOMATOES