Mazagan beans.

This is the smallest and most delicate species of the Windsor bean.  Gather them in the morning, when they are full grown, but quite young, and do not shell them till you are going to dress them.  Put them into boiling water, have a small bit of middling, (flitch,) of bacon, well boiled—­take the skin off, cover it with bread crumbs, and toast it; lay this in the middle of the dish, drain all the water from the beans—­put a little butter with them, and pour them round the bacon.  When the large Windsor beans are used, it is best to put them into boiling water until the skins will slip off, and then make them into a puree as directed for turnips—­they are very coarse when plainly dressed.

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Lima, or sugar beans.

Like all other spring and summer vegetables, they must be young and freshly gathered:  boil them till tender, drain them, add a little butter, and serve them up.  These beans are easily preserved for winter use, and will be nearly as good as fresh ones.  Gather them on a dry day, when full grown, but quite young:  have a clean and dry keg, sprinkle some salt in the bottom, put in a layer of pods, containing the beans, then a little salt—­do this till the keg is full; lay a board on with a weight, to press them down; cover the keg very close, and keep it in a dry, cool place—­they should be put up as late in the season, as they can be with convenience.  When used, the pods must be washed, and laid in fresh water all night; shell them next day, and keep them in water till you are going to boil them; when tender, serve them up with melted butter in a boat.  French beans (snaps) may be preserved in the same manner.

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Turnip rooted cabbage.

The cabbage growing at the top is not good; cut the root in slices an inch thick, peel off the rind, and boil the slices in a large quantity of water, till tender, serve it up hot, with melted butter poured over it.

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Egg plant.

The purple ones are best; get them young and fresh; pull out the stem, and parboil them to take off the bitter taste; cut them in slices an inch thick, but do not peel them; dip them in the yelk of an egg, and cover them with grated bread, a little salt and pepper—­when this has dried, cover the other side the same way—­fry them a nice brown.  They are very delicious, tasting much like soft crabs.  The egg plant may be dressed in another manner:  scrape the rind and parboil them; cut a slit from one end to the other, take out the seeds, fill the space with a rich forcemeat, and stew them in well seasoned gravy, or bake them, and serve up with gravy in the dish.

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Potato pumpkin.