Fried Egg-Plant

Cut them in slices about half an inch thick, cover them with salt, and put them in a cullender to let them drain. When well drained wipe them, season them with pepper and salt, dredge a little flour over each, and put them in a pan with some hot butter. Fry them slowly till they are soft and dark brown on both sides. Serve very hot.

Cauliflower

Choose one that is white. Take off the outside leaves and put it in boiling water with some salt. Skim and boil it slowly, when done take it up in a cullender and press out the water. Put it in a vegetable dish, cover with drawn butter and serve. Boiled cabbage is cooked in a similar manner. The secret of keeping the smell of boiled cabbage from spreading through the house is to put a piece of stale bread in a piece of muslin and place it in the pot with the cabbage, keeping the pot well covered. It can be dressed simply with salt and butter.

Baked Cabbage

Boil in salt and water until tender; then cut up fine in a baking dish, adding butter, pepper and salt, and a little cream and stale bread crumbs or crackers beaten in the top. A very nice dish.

Turnips

Pare and wash them, boil until tender, then take them up in a cullender, press out all the water, put them in a pan, and mash them very fine. Season with salt, butter and a little cream. If they are not sweet add one teaspoonful white sugar. When ready to serve sprinkle a little black pepper over them.

Hot Slaw

Cut up the cabbage, but not so fine as for cold slaw. Put it in a pan, sprinkle a little salt over it, and half a gill of water. Set it on the stove and cover it close. It must cook one hour. When quite tender put in two ounces of butter and as much vinegar as will make it sufficiently sour. Serve it hot.

Green Corn Pudding

Grate the corn from twelve large ears of corn, add one quart milk, six eggs, two tablespoonsful melted butter, and a little salt. Bake slowly, and let it brown on top. Beat the eggs separately, mix the corn and yolks together, and stir hard; then add the butter and then the milk slowly. Last of all put in the whites.

How To Boil Potatoes

Let them lie in cold water after being washed. Then pour boiling water over them, as soon as they appear mealy. Pour water off; let them stand a few moments on the back of the stove to dry. Then mash through a potato strainer or serve whole.

Baked Egg-Plant

Boil the egg-plant, pare it and mash it up with a little butter, pepper, bread-crumbs, a small portion of boiled onion and nutmeg if you like. Bake in a shallow dish a few minutes, adding plenty of butter, half a cup of cream or rich milk.

How To Scallop Tomatoes

Peel off the skin from large, full-ripe tomatoes, put a layer in the bottom of a deep dish, and cover it well with grated breadcrumbs. Add pepper and salt and some bits of butter. Put alternate layers of each till the dish is full, having the top layer of crumbs and butter. Bake it a nice brown.