Creamed Oyster Plant

Scrape the oyster plant and drop it into water containing a little vinegar to prevent discoloration. Drain and boil in salted water until tender - about twenty-five minutes; then cut in dice, shake over 2 tablespoonfuls of flour for each cupful of oyster plant, add a cupful of milk, a little butter and salt and pepper, let boil up and serve.

Escalloped Oyster Plant

2 bunches oyster plant 2 cupfuls soft stale bread crumbs 1/4 cupful butter or other fat

1 minced green pepper, if convenient 2 tablespoonfuls minced onion Brown stock

Scrape the oyster plant, boil it until tender, and cut it in dice; butter a baking dish, put in a layer of the crumbs, fried slightly with the butter and green pepper; then add a layer of oyster plant, and continue in this way until all is used. Cover with boiling stock, then with dry bread crumbs mixed with a little extra melted butter and bake thirty minutes in a moderate oven.