o they can be easily mashed work them up with butter
to the consistency of paste, cover with breadcrumbs, and bake in a
moderate oven. If preferred they may be boiled whole, put in a baking
dish covered with butter and breadcrumbs, then baked.

~FRIED ONIONS~--Peel and slice into even rounds four medium-sized
onions. Place them first in milk then in flour, fry in very hot fat for
eight minutes. Remove them carefully and lay on a cloth to dry. Place a
folded napkin on a dish, lay the onions on, and serve very hot. Garnish
with fried parsley.

~GLAZED ONIONS~--Peel the onions and place in a saucepan with a little
warmed butter, add sugar and salt to taste, pour over a little stock.
Place over a moderate fire and cook slowly till quite tender and the
outside brown. Remove and serve on a dish. A little of the liquor,
thickened with flour, may be served as a sauce.

~FRIED SPANISH ONIONS~--Peel and slice two pounds of Spanish onions.
Place them in a hot frying-pan, containing two heaping tablespoonfuls of
butter, add salt and pepper.

~BOILED OYSTER PLANT~--Scrape a bunch of oyster plants, dropping into
cold water to which a little vinegar has been added. Cut in small pieces
and boil in salted water until tender. Season with butter, pepper and
cream. Cream may be omitted if desired.

~BROILED POTATOES~--Peel a half dozen medium-sized cooked potatoes,
halve them and lay upon a dish, seasoning with a pinch of salt, and
pour over them two tablespoons of butter and roll them thoroughly in it.
Then arrange them on a double broiler, and broil over a moderate fire
for three minutes on each side. Serve in a folded napkin on a hot dish.

~PARSNIP FRITTERS~--Peel and boil some parsnips until tender, then drain
thoroughly and mash, mixing in with them two beaten eggs, salt to taste,
and sufficient flour to bind them stiffly. Divide and mold the mixture
into small round cakes with floured hands. Put a large piece of butter
into a stewpan, place on the fire and let it boil. Then put in the cakes
and fry to a nice golden brown color. Take out and drain them, and serve
on a napkin spread over a hot dish, with a garnish of fried parsley.

~MASHED PARSNIPS~--Wash and scrape some parsnips, cut in pieces
lengthwise, put them in a saucepan with boiling water, a little salt and
a small lump of drippings. Boil till tender, remove and place in a
colander to drain, and press all the waste out of them. Mash them till
quite smoot