pepper, two tablespoonfuls
of milk, and one heaping one of flour. Drop in spoonfuls, and fry brown in
a little hot butter. _Oyster-plant_ fritters are made in the same way.

OYSTER-PLANT STEWED.

Scrape, and throw at once into cold water with a little vinegar in it, to
keep them from turning black. Cut in small pieces, or boil whole for an
hour. Mash fine, and make like parsnip fritters; or drain the pieces dry,
and serve with drawn butter.

CARROTS.

Carrots are most savory boiled with corned beef for two hours. They may
also be boiled plain, cut in slices, and served with drawn butter. For old
carrots not less than two hours will be necessary. Plenty of water must be
used, and when cold the carrots are to be cut in dice. Melt in a saucepan
a spoonful of butter; add half a teaspoonful of salt, a saltspoonful of
pepper, and a teaspoonful of sugar, and when the butter boils put in the
carrots, and stir till heated through. Pile them in the centre of a
platter, and put around them a can of French peas, which have been cooked
in only a spoonful of water, with a teaspoonful of sugar, a spoonful of
butter, half a teaspoonful of salt, and a dash of pepper. This is a pretty
and excellent dish, and substantial as meat. A cup of stock can be added
to the carrots if desired, but they are better without it.

TURNIPS.

Pare and cut in quarters. Boil in well-salted water for an hour, or until
tender. Drain off the water, and let them stand a few minutes to dry; then
mash fine, allowing for about a quart a teaspoonful of salt, half a one of
pepper, and a piece of butter the size of a walnut.

Or they may be left in pieces, and served with drawn butter.

CABBAGE.

Wash, and look over very carefully, and lay in cold water an hour. Cut in
quarters, and boil with corned beef an hour, or till tender, or with a
small piece of salt pork. Drain, and serve whole as possible. A much nicer
way is to boil in well-salted water, changing it once after the first
half-hour. Boil an hour; take up and drain; chop fine, and add a teacupful
of milk, a piece of butter the size of an egg, a teaspoonful of salt, and
half a one of pepper. Serve very hot. For cabbage Virginia fashion, and
the best of fashions, too, bake this last form in a buttered pudding-dish,
having first stirred in two or three well-beaten eggs, and covered the top
with bread-crumbs. Bake till brown.

CAULIFLOWER.

Wash and trim, and boil in a bag made of mosquito