Fifteen minutes will be needed to cook sufficiently. The slices can be
egged and crumbed before frying, and are nicer than when merely floured.
EGG-PLANT FRITTERS.
Peel the egg-plant, and take out the seeds. Boil for an hour in
well-salted water. Drain as dry as possible; mash fine, and prepare
precisely like corn fritters.
BAKED EGG-PLANT.
Peel, and cut out a piece from the top; remove the seeds, and fill the
space with a dressing like that for ducks, fitting in the piece cut out.
Bake an hour, basting with a spoonful of butter melted in a cup of water,
and dredging with flour between each basting. It is very nice.
ASPARAGUS.
Wash, and cut off almost all of the white end. Tie up in small bundles;
put into boiling, salted water, and cook till tender,--about half an hour,
or more if old.
Make some slices of water toast, as in rule given, using the water in
which the asparagus was boiled; lay the slices on a hot platter, and the
asparagus upon them, pouring a spoonful of melted butter over it. The
asparagus may be cut in little bits, and, when boiled, a drawn butter
poured over it, or served on toast, as when left whole. Cold asparagus may
be cut fine, and used in an omelet, or simply warmed over.
SPINACH.
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