Egg-Plant Fried

Slice the egg-plant a quarter of ar inch in thickness, lay it in a. pan of cold water, with a teacup of salt in it, for one hour; take it out and wipe each piece quite dry, dip it in beaten yolk of egg and cover with cracker dust, seasoned with pepper only, * and fry in hot lard a nice brown.

Baked Egg-Plant

Pare the egg-plant, cut it in four quarters, and boil until tender in water without salt; when soft enough to mash, drain off the water, mash it perfectly smooth with a potato-masher, add to it a piece of butter the size of a walnut, salt and pepper; butter a small baking-dish, put the egg-plant in it, cover the top with fine crumbs of bread, put little pieces of butter over the crumbs and' dust some pepper and salt; bake about half an hour in a hot oven. This is a delicious dish.

Squashes

Young squashes do not require peeling; cut them in about four pieces, and boil in water with a little salt until tender (from half to three-quarters of an hour); drain them, press them be-tween two wooden trenchers or plates until you can squeeze out no more water; throw them back into the vessel they were boiled in, mash them with a potato-masher, add a good piece of butter, pepper and salt, keeping them hot on the range, and serve in a covered dish.

Parsnips

Scrape and wash them, split them down through the middle - if large, in quarters; boil them in water with a little salt; when tender, drain them, put them in a vegetable dish and pour over them drawn butter made with milk.

Parsnips Fried

Scrape and wash them, and boil them whole until tender; when cold, cut them in slices lengthwise half an inch in thickness; put in a pan a mixture of two-thirds molasses and one-third water (a cup of molasses and half a cup of water), make it hot, lay the parsnips in and brown them, turning them over when one side is done; they will absorb all the molasses and water by the time they are all browned; serve them dry.

Beets

Beets in summer-time will take very much less time than the will in the winter, when they become dry and tough. For summer beets: wash them clean, and boil them until tender (from half an hour to three-quarters), skin them - if large, slice them; if quite small, split them in half, and put them in a covered vegetable dish, with plenty of butter, salt and pepper, or you may make a drawn butter with milk and pour over them. Winter beets require a long time to cook - two or three hours, according to their size. Serve them with butter, pepper and salt.

Mushrooms

It is to be supposed you have the right kind before you go so far as to cook them. Peel the skin from the tops, cut off the tough end of the stem, wash them clean, take them from the water, drain them a minute, and put them in a stew-pan, with three ounces of butter to each quart of mushrooms, a little cayenne pepper and salt, and cook them quite fast for twenty minutes or half an hour; when tender, they are done; try with a fork through the stems. Turn them into a covered dish and serve.

Mushrooms, No. 2

Prepare them as above, and put them dry into a stew-pan over the fire; to each quart allow a small teaspoon of salt, half a saltspoon of cayenne pepper, three tablespoons of soft butter (not melted) mixed smoothly with a tablespoon heaping full of flour; put all together and cook them half an hour or until very tender; when done, stir in a cup of cream, give a boil up and serve in a covered dish.