Salsify, Or Vegetable Oysters

Wash and scrape them thoroughly, and as you wash throw them into a bowl of cold water. Cut into pieces about half an inch long, boil three-fourths of an hour; when tender, pour off all the water, season with pepper and salt, a small lump of butter, and enough of cream to almost cover them; if no cream, use milk, with more butter, and thicken like gravy with a little flour. They are nice served on toast.

Baked Egg Plant

Cut in halves a nice smooth egg plant; scoop out the center, leaving with the skin about one-third of an inch; chop the inside of the egg plant very fine, two ripe tomatoes, one onion, some bread-crumbs, a little parsley, and green pepper - onion and pepper to be chopped separately very fine - salt, butter, and very little pepper; mix very smooth, put in the shell, butter on top, and bake about one-half hour.

Fried Egg Plant

Pare and slice them, then sprinkle each slice with salt and let them stand for about one hour with a weight on them, then dip into egg well beaten, then flour and fry light brown in lard and butter.

To Fry Parsley

This, when done as it should be, is one of the nicest as well as cheapest of gar-nishings. The parsley should be washed and dried in a cloth; then if one is the happy possessor of a wire basket, put in the parsley and hold from two to three minutes in boiling drippings; take from the basket and dry until crisp before the kitchen fire. It may be fried without a basket, but requires more care in so doing.

Scotch Escallops

Peel potatoes and slice, not quite as thin as for Saratoga chips, and cover 2the bottom of a dripping pan with them; sprinkle with salt and pepper and small pieces of butter or butter and lard mixed; continue this until the pan is full; lay a slice or two of salt pork on the top; cover closely and bake in a good hot oven. Very nice sweet potatoes can be prepared in the same way. They are very nice without the pork.

Turnips

Pare and cut into pieces; put them into boiling water well salted, and boil until tender; drain thoroughly and then mash and add a piece of butter, pepper, and salt to taste, and a small teaspoonful of sugar. Stir until they are thoroughly mixed, and serve hot.

Fried Parsnips

Scrape, cut into strips, and boil until tender in salted water; drain and dip into batter, made with one egg beaten light, one-half cup milk, and flour enough to make a batter and fry in hot butter or lard.

Asparagus

Cook only the tender green stalks; cut them of equal lengths, and boil in water with a little salt till tender. While the asparagus is cooking, prepare some nicely-toasted bread, lay the asparagus on the toast, and season with butter, salt, and pepper, or pour over it a little cream previously scalded.

Spinach

Spinach requires good washing and close picking. Boil twenty minutes in boiling water, drain, season with butter, pepper, and salt; garnish the dish with slices of hard-boiled eggs.

Fresh Corn Mush

Take several ears of green corn, grate it down; stir some milk into the corn briskly with a little salt; strain through a coarse sieve, and put in a hot cooking-pot with a spoonful of lard. Keep it well stirred for at least twenty minutes, without stopping while cooking. When thickened, put into a deep dish, slice, and fry.

Parsnip Fritters

Four parsnips, boiled and mashed fine; add three well-beaten eggs, two tablespoonfuls of sifted flour, butter the size of an egg, one teacup of milk, and salt to taste. Upon a hot-buttered griddle drop the mixture, and bake after the style of flannel-cakes. Serve quite hot.

Parsnip Stew

Three slices of salt pork, boil one hour and a half; scrape five large parsnips, cut in quarters lengthwise, add to the pork and let boil, one-half hour, then add a few potatoes, and let all boil together until the potatoes are soft; the fluid in the kettle should be about a cupful when ready to take off.

Green Peas

Put the pods into a pot, cover and boil thoroughly; then strain, and put the peas into the same water and boil tender. Season with butter, pepper, a little salt, and the least bit of sugar.

Boiled Hominy

Soak one cup of fine hominy in three cups of water and salt to taste; in the morning turn it into a quart pail; then put the pail into a kettle of boiling water, cover tightly and steam one hour; then add one teacupful of sweet milk, and boil fifteen minutes.

Cauliflower

Trim off all the outside leaves, and put into boiling water well salted; boil until tender, and then serve with a white sauce or with cream.