._--Cut in slices lengthwise; remove the chokes, cut
off the tops of the leaves, wash them in vinegar and water, drain them,
and dip them in frying batter. Fry in very hot oil or lard. Serve with
fried parsley sprinkled with salt.

_Beet-root Fritters._--Cut boiled beets in slices; slice raw onions;
scald them; dry them well; then lay one slice of onion, sprinkled with
chopped chervil, pepper, and salt, between two slices of beet. Dip them
carefully in frying batter, and plunge into boiling fat; when pale brown
take them up.

_Cauliflower Fritters._--Parboil the cauliflower--that is to say, boil
until it begins to be tender--about fifteen minutes; then plunge it into
ice-cold water; this keeps it white. Break it up into branches. Dip each
one into thick bechamel sauce slightly warmed; let them get cold; then
take each piece separately and dip it into carefully made frying batter,
and drop them into boiling lard; fry a pale brown, and serve garnished
with fried parsley.

XXII.

VARIOUS WAYS OF SERVING VEGETABLES.

_Stuffed Cucumbers._--Cut large-sized young cucumbers into slices about
two inches thick, rejecting the ends. Peel, and remove the seeds; scald
the slices for ten minutes, plunge them into cold water, and drain them.
Line a fire-proof china dish with very thin slices of unsmoked bacon
which has been scalded; make some veal force-meat such as directed for
galantines; fill the holes in the centre of the rings of cucumber till
it is level with the surface on both sides; wrap each up in a slice of
bacon broad enough to cover it. Tie round with a string, pour a pint of
strong stock into the dish, and bake twenty minutes in a slow oven. When
done, take up the cucumber, drain, and remove the bacon carefully so as
not to disturb the stuffing. Lay in a dish, and serve with Robert
sauce.

In the following recipes the mushrooms to be used are the large flap
ones. When canned ones will serve, the fact will be stated.

_Mushrooms Stuffed a la Lucullus._--Wash, dry, and trim large mushrooms;
chop up the stalks and broken ones fine with a teaspoonful of minced
parsley, pepper, salt, and a tomato; make these hot in a tablespoonful
of butter. Fill the mushrooms with the mixture, place them on a buttered
baking-dish, and bake six minutes, basting them once or twice with
clarified butter.

_Mushrooms and Tomatoes._--Toast some slices of bread, cut them into
rounds two inches in diameter, and butter them. Peel so