Fried Oyster Plant

Parboil oyster plant; scrape off the outside; cut in slices; dip in beaten egg, roll in bread crumbs, and fry in hot lord.

Salsify, Or Vegetable Oysters

Wash and serape 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 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.