1059. - Asparagus Loaves

Boil three bunches of asparagus; cut off the tops of two bunches when tender, leaving two inches of the white stalk on the rest, and keeping it warm; stew the tops in a pint of new milk, with three table-spoonfuls of butter, rubbed in flour, the yolks of three eggs. nutmeg and mace; when it boils put the mixture into loaves of rolls, with the crumb scooped out; put on the tops of the rolls; make holes in the tops, and stick in the remaining asparagus.

1060. - Asparagus Forced

Scoop out the crumb of three or four French rolls, preserving the piece cut from the top, which will have to be fitted on to the part it was cut from; put into a pan with some fresh butter, the rolls, and fry them brown, beat up with a pint of cream, the yolks of six eggs, flavor with some grated nutmeg and a little salt, put it into a stewpan, and over a slow fire; let it gradually thicken, stirring it. all the time.

Have ready the tops of a bundle of asparagus, say a hundred, and having boiled them tender, put them into the cream and fill the rolls with the mixture, reserving a few tops to stick in each roll by way of garnish.

1062. - Egg Plant

Cut the egg plant in slices half an inch thick, and let it lie for several hours in salted water, to remove the bitter taste. To fry it put the slices in the frying-pan with a small quantity of butter, and turn them when one side is done. Be sure that they are thoroughly cooked. Stuffed egg plant is sometimes preferred to fried. Peel the plant whole, cut it in two. and let it lies in salted water. Then scoop out the inside of the plant, chop it up fine, mixing crumbs of bread, salt and butter with it; fry it, return it to the hollow egg plant, join the cut pieces together, and let them bake awhile in an oven. The best way of cooking is to slice them, dip the slices into egg and bread-crumbs, and fry very brown in butter or lard.

1063. - Salsify Or Oyster Plant

Scrape the salsify, cut it in long slips and parboil it, then chop it up fine and fry it with egg batter.

It is sometimes served with the roots whole, having been first thoroughly boiled and then fried in egg batter.

1064. - Cauliflower Dressed Like Maccaroni

Boil a cauliflower in milk and water, with a little butter, half an hour, skimming well; when tender, drain, and divide it small; put a quarter of a pound of butter, half as much grated cheese, half a gill of milk, in a pan to boil up, and put in the sprigs of cauliflower -stew five minutes; then put it into a dish, grate over it as much more cheese, and brown it with a shovel.

To dress Cauliflowers, separate the green part, and cut the flower close to the bottom from the stalk; let it soak an hour in clear cold water, and then lay it in boiling milk and water, or water alone, observing to skim it well. When the flower or stalk feels tender, it is done enough, and should be instantly taken up. Drain it for a minute, and serve it up in a dish by itself, with plain melted butter in a sauce-tureen.