Baked Egg-Plants

Prepare several fine large unblemished egg-plants, by scooping out the inside or pulp with a spoon, leaving the rind standing. To do this you must cut off very nicely and evenly a round piece from the top, (afterwards to be tied on again.) Make a sufficient quantity of forcemeat or stuffing of soaked bread, pressed and dried slightly; fresh butter; minced sweet marjoran leaves; a little pepper and salt; and some powdered mace, and the yellow rind of a lemon grated off very fine. Mix all these with the pulp or inside of the eggplant. When thoroughly mixed, stuff with it the rind or outside into a perfectly round shape, and with a packthread tie on the top-piece which was cut off. Put the egg-plants into a dish, the bottom covered with thin slices of cold ham Bake them for an hour or more, and then send them to table whole, with the slices of ham laid round on the dish. Remove the strings.

Fried Bananas

The bananas should be perfectly ripe and yellow all over. Peel them, split them into long slips, and dredge them slightly with flour. Have ready a frying pan filled with boiling lard. Put in the bananas, and fry them well. When done, take them up on a perforated skimmer, and drain back the lard into the frying pan. Dish, and send them to table with powdered sugar to eat with them.

In the West Indies, the large green bananas that are exported from thence, are by no means in favor, compared with a very small yellow sort, the only banana eaten at the best tables. The little ones are fried in the above manner.

Onion Custard

Peel and slice ten or twelve mild onions, and fry them in fresh butter, draining them well when you take them up. Then mince them as fine as possible. Beat four eggs till very thick and light, and stir them gradually into a pint of milk, in turn with the minced onion. Season the whole with plenty of grated nutmeg, and stir it very hard. Then put it into a deep white dish, and bake it about a quarter of an hour. Send it to table as a side dish, to be eaten with poultry. It is a French preparation, and will be found very nice, by those who have no dislike to onions.

Cauliflowers

Choose large fine white cauliflowers. Wash them well, and lay them in a pan of cold water, having divided each cauliflower into quarters. Trim off the outside green leaves. Put on the cauliflowers in boiling water with a little salt in it. It is still better to boil them in milk. Let them cook till tender throughout, flower and stalk. When quite done, put some bits of fresh butter among the flowers, or pour over them drawn butter sauce, made with milk and seasoned with powdered nutmeg or mace. Serve them up hot, and covered

Broccoli

Is drest in the same manner. It is very good with toast under, though inferior to cauliflower.

Cauliflower Omelet

Take the white part of a boiled cauliflower after it is cold; chop it very small, and mix with it a sufficient quantity of well beaten-egg, to make a very thick batter. Then fry it in fresh butter in a small pan, and send it hot to table.