ick slices; sprinkle a little salt between each slice. Let them lie
half an hour--then fry them till brown in lard.

114. _Celeriac._

This is an excellent vegetable, but is little known. The stalks of it
can hardly be distinguished from celery, and it is much easier
cultivated. The roots are nice boiled tender, cut in thin slices, and
put in soup or meat pies; or cooked in the following manner, and eaten
with meat. Scrape and cut them in slices. Boil them till very
tender--then drain off the water. Sprinkle a little salt over them--turn
in milk enough to cover them. When they have stewed about four or five
minutes, turn them into a dish, and add a little butter.

115. _Salsify or Vegetable Oyster._

The best way to cook it is to parboil it, (after scraping off the
outside,) then cut it in slices, dip it into a beaten egg, and fine
bread crumbs, and fry it in lard. It is very good boiled, then stewed a
few minutes in milk, with a little butter and salt. Another way which is
very good, is to make a batter of wheat flour, milk and eggs; cut the
Salsify in thin slices, (after having been boiled tender,) put them into
the batter with a little salt; drop this mixture into hot fat, by the
large spoonful. When a light brown, they are cooked sufficiently.

116. _Tomatoes._

If very ripe will skin easily; if not, pour scalding water on them, and
let them remain in it four or five minutes. Peel and put them in a stew
pan, with a table spoonful of water, if not very juicy; if so, no water
will be required. Put in a little salt, and stew them for half an hour;
then turn them into a deep dish with buttered toast. Another way of
cooking them, which is considered very nice by epicures, is to put them
in a deep dish, with fine bread crumbs, crackers pounded fine, a layer
of each alternately; put small bits of butter, a little salt, and pepper
on each layer--some cooks add a little nutmeg and sugar. Have a layer of
bread crumbs on the top. Bake it three quarters of an hour.

117. _Gumbo._

Take an equal quantity of young tender ocra chopped fine, and ripe
tomatoes skinned, an onion cut into slices, a small lump of butter, a
little salt and pepper. Put the whole in a stew pan, with a table
spoonful of water, and stew it till tender.

118. _Southern manner of Boiling Rice._

Pick over the rice, rinse it in cold water a number of times, to get it
perfectly clean; drain off the water, then put it in a pot of boiling
wa