rated to make them of the desired consistency. The
stew may also be thickened, if desired, by the addition of bread crumbs,
rice, or macaroni.

TOMATO WITH OKRA.--Wash the okra, cut off the stem and nibs, and
slice thin. For a quart of sliced okra, peel and slice three large
tomatoes. Stew the tomatoes for half an hour, then add the okra, and
simmer together for half an hour longer. Season with salt and a little
cream.

EGG PLANT.

DESCRIPTION.--The egg plant, a vegetable indigenous to the East
Indies, is somewhat allied in character to the tomato. In shape, it
resembles an egg, from which fact it doubtless derives its name. It
ranks low in nutritive value. When fresh, the plant is firm and has a
smooth skin.

_RECIPES._

SCALLOPED EGG PLANT.--Pare a fresh egg plant. If large, divide in
quarters, if small, in halves, and put to cook in boiling water. Cook
until it can be easily pierced with a straw, and drain in a colander.
Turn into a hot dish, and beat with a silver fork until finely broken.
Measure the egg plant, and add to it an equal quantity of graded bread
crumbs, a little salt, and a tablespoonful of thick sweet cream. Lastly,
add one well beaten egg. Put in an earthen pudding dish, and brown in
the oven until the egg is set, and the whole is heated throughout but
not dry.

BAKED EGG PLANT.--Wash and cook whole in boiling water until
tender. Divide in halves, remove the inside with a spoon, taking care
not to break the skin. Beat the egg plant smooth with a fork. Season
with salt and cream, and if desired, a stalk of celery or a small slice
of onion very finely minced, for flavor. Put back in the skin, sprinkle
the top with bread crumbs, and brown the outside uppermost in the oven.

CUCUMBER.

DESCRIPTION.--The cucumber is a native of Southern Asia, although
it is quite commonly cultivated in most civilized countries. It formed a
part of the dietary of the Israelites when in Egypt, where it grew very
plentifully. The ancient Greeks held the cucumber in high esteem, and
attributed to it wonderful properties.

The cucumber is not a nutritious vegetable, and when served in its raw
state, as it so generally is, dressed with salt, vinegar, pepper, and
similar condiments, it is an exceedingly indigestible article. If it is
to be eaten at all, it should first be cooked. It may be pared, divided
in quarters, the seeds removed, and cooked in a small quantity of water
until perfectly tender, and served