Sweet corn season recalls the many corn roasts of days past when groups gathered in a sand pit with a small fire to roast ears of corn held over coals on pointed alder sticks. The corn was turned and browned, then buttered to go with sandwiches toted along for the evening picnic. A large coffee pot produced the hot coffee, and cookies or bars were served for dessert. Here is another way to enjoy the sweet corn from the garden or markets.

Sweet Corn with Chive and Dill Butter 4 ears of sweet corn, husked and cleaned

1/2 cup butter or margarine, softened 2 teaspoons salt 2 tablespoons finely chopped chives 1 teaspoon dill weed, chopped

1/4 teaspoon black pepper

In a bowl, soften the butter with a wooden spoon. Add the chives, dill and pepper; blend well. In a saucepan over medium heat in 1 inch of water to which salt has been added, simmer the corn, covered, for 7 to 8 minutes. Serve corn with the chive and dill butter. Leftover cooked sweet corn, cut from the cob, is delicious as fried corn or mixed with shelled beans for succotash, a favorite family supper dish.

Blueberries are still in season and you may have some in the refrigerator. In answer to a request for a bread pudding with blueberries, this is a recipe from the Maine Blueberry Commission.

Wild Blueberry Pudding 8 tablespoons butter, softened 12 thin slices home-made type white bread 1 cup blueberries 1 teaspoon cinnamon 3 eggs, beaten 1 cup heavy cream

1/2 cup sugar 1 teaspoon nutmeg 3 cups milk

It is important to use a good textured white bread which can be a few days old or the equivalent amount of French or Italian bread. Preheat oven to 350 F. Spread 2 tablespoons butter evenly over bottom and sides of a two-quart baking dish. Trim crusts from bread, if you wish. Butter both sides liberally. Fit 4 slices of bread on bottom of dish. Strew half of the berries over the bread. Sprinkle with cinnamon. Add second layer of bread; strew with remaining berries. Top with final layer of bread. In large bowl, beat eggs to froth. Beat in milk, cream, sugar and nutmeg; pour mixture over bread. Let stand until bread has absorbed almost all the liquid. Cover with a buttered sheet of foil and bake at 350 F for 30 minutes; then without the foil for 30 minutes more until crust is crisp and golden. Serve hot with ice cream, if you wish. Makes 6 to 8 servings.

This recipe for muffins is a triple recipe — mini muffins, regular muffins or bread. Take your pick!

Raisin-Banana Muffins 2 extra-ripe medium bananas, peeled 1 egg 1/3 cup vegetable oil 1 1/2 cups all-purpose flour 1 cup sugar 6 tablespoons cocoa powder 1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup raisins

Puree bananas in blender; there should be 1 cup. Combine bananas, egg and oil. In large mixing bowl combine flour, sugar, cocoa, baking soda, salt and baking powder. Stir in banana mixture just until moistened. Stir in raisins. For mini muffins, spoon 1 level tablespoon batter into 48 mini muffin pan cups coated with cooking spray. Bake in 350 F. oven 12-15 minutes. Serve warm. For regular muffins, spoon 1/3 cup batter into 10-12 prepared muffin pan cups. Bake in 350 F oven 20 to 25 minutes. For bread, pour batter into prepared 9-by-5-inch loaf pan. Bake in 350 F oven 55 to 60 minutes. Cool 10 minutes. Remove from pan to wire rack. Cool well before slicing.

Before Jack Frost, the squirrels, woodchucks or raccoons make the final raid on the garden, gather a salad from the vegetables that have been your special salad source during the growing season — tomatoes, green peppers, cucumbers, parsley, carrots, roquette or arugula, cauliflower, cabbage and lettuce. With variations on the selection, a different salad is possible each time.

Garden Salad Dressing

2/3 cup salad oil 1 tablespoon tarragon vinegar 2 tablespoons lemon juice 1 1/2 teaspoons salt, or less

1/2 teaspoon paprika

1/2 teaspoon dry mustard

1/8 teaspoon pepper

Thoroughly mix all ingredients. Chill. Shake well just before using. If you prefer a sweet French dressing, increase vinegar to 2 tablespoons and add 1/4 cup sugar.

Zucchini is a vegetable that may be used in many dishes, in breads and in bread and butter pickles, to a list a few. For a supper dish, try this zucchini casserole. Corn bread or Johnny cake will go well with this menu plus a few of relishes.

Zucchini Casserole 1 large onion minced, 1/2 cup or more 2 tablespoons butter or margarine 2 pounds zucchini, sliced, unpared

1/4 cup buttered bread crumbs 1 cup shredded sharp Cheddar cheese 1 egg, well beaten Salt and pepper as needed

Preheat oven to 325 F. In a large frypan, saute onions in butter until golden. Cook zucchini slices in boiling water until just tender, not mushy. Drain and add to onions in the frypan. Mix well and continue to cook over low heat. Season with salt and pepper. Add the cheese, cooking until melted. Add the beaten egg and spoon into a buttered casserole. Top with the buttered crumbs. Bake for 45 minutes.