s in a
cloth and twist it around so as to squeeze as much juice as possible
from them without breaking. Sprinkle over with flour, covering each side
well, and place them in a frying basket. Put a large lump of fat in a
stewpan and when it boils put in the basket. As each plant is nicely
browned take out of the basket, sprinkle with salt and lay on a sheet of
paper in front of a fire so as to drain as free as possible from fat.
Serve on a napkin spread over a hot dish.

~EGGPLANT FRITTERS~--Boil the eggplant in salted water mixed with a
little lemon juice. When tender, skin, drain and mash them. For every
pint of pulp, add one-half breakfast cup full of flour, two well beaten
eggs, and season with salt and pepper to taste. Shape into fritters and
fry in boiling fat until brown.

~BROILED MUSHROOMS ON TOAST~--Trim off the stalks of the required
quantity of large mushrooms, peel, score them once across the top, place
them on a gridiron and grill over a slow fire, turning when done on one
side. Trim the crusts off some slices of bread and toast on both sides.
Cut rounds out of the toast the same size as the mushrooms, butter them
and place a mushroom on each. Put a lump of butter in each mushroom and
sprinkle over with salt and pepper. Place a fancy dish-paper on a hot
dish, and serve the mushrooms-on-toast, with a garnish of fried parsley.

~DEVILED MUSHROOMS~--Cut off the stalks even with the head and peel and
trim the mushrooms neatly. Brush them over inside with a paste brush
dipped in warm butter, and season with salt and pepper, and a small
quantity of cayenne pepper. Put them on a gridiron and broil over a
clear fire. When cooked put the mushrooms on a hot dish, and serve.

~MUSHROOMS IN CREAM~--Peel and trim the required quantity of mushrooms.
Put some cream in a pan over the fire and season with pepper and salt to
taste. Rub the mushrooms in salt and pepper, and as quickly as the cream
comes to a boil put them in and let boil for four minutes. Serve hot.

~BOILED SPANISH ONIONS~--Boil Spanish onions in salted water thirty
minutes. Drain and add butter or drippings, salt and pepper, covering
the pan to prevent steam from escaping. Cook slowly for about three
hours, basting frequently with drippings. Care should be taken that they
do not burn.

~BAKED ONIONS~--Put six large onions into a saucepan of water, or water
and milk in equal proportions, add salt and pepper and boil until
tender. When done s