water;
beat the yolks of four eggs, and mix with half a pint of cream, mace
and salt; set it over the fire with the celery, and keep shaking until
it thickens, then serve hot.

COLD SLAW.--Half a head of cabbage cut very fine, a stalk of celery
cut fine--or teaspoon of celery seed--or, a tablespoon of celery
essence, four hard-boiled eggs, whites chopped very fine, a teaspoon
of mustard, a tablespoon of butter and the yolks of the boiled eggs,
salt and pepper, mix well; take an egg well beaten and stir in a cup
of boiling vinegar, pour over and cover for a few minutes.

EGG-PLANT.--Slice the egg-plant an eighth of an inch in thickness,
pare it, and sprinkle salt over it an hour before cooking; then drain
off all the water, beat up the yolk of an egg, clip the slices first
in the egg, and then in crumbs of bread; fry a nice brown. Serve hot,
and free from fat.

HOW TO COOK EGG-PLANT.--Cut the egg-plant in slices half an inch
thick, sprinkle a thin layer of salt between the slices, and lay them
one over the other; and let them stand an hour. This draws out the
bitter principal from the egg-plant, and also a part of the water.
Then lay each slice in flour, put in hot fat and fry it brown on both
sides. Or boil the egg-plant till tender, remove the skin, mash fine,
mix with an equal quantity of bread or cracker crumbs, and salt,
pepper and bake half an hour. This makes a delightful dish, and a very
digestible one, as it has so little oily matter in it.

HOW TO BROIL MUSHROOMS.--Pare some large, open mushrooms, leaving the
stalks on, paring them to a point; wash them well, and turn them on
the back of a drying sieve to drain. Put into a stewpan two ounces of
butter, some chopped parsley, and shalots, then fry them for a minute
on the fire; when melted, place your mushroom stalks upward on a
saucepan, then pour the butter and parsley over all the mushrooms;
pepper and salt them well with black pepper put them in the oven to
broil; when done, put a little good stock to them, give them a boil
and dish them, pour the liquor over them, adding more gravy, but let
it be put in hot.

HOW TO PICKLE ONIONS.--Take two quarts of the small white round
onions. Scald them in very strong salt and water. Just let them boil.
Strain, peel, place in jars; cover them with the best white wine
vinegar. In two days pour all the vinegar off, and boil it half
an hour, with a teaspoonful of cayenne pepper, 1 oz. of ginger, 16
cloves, 1/2 oz. gr