HOW TO FRY CAULIFLOWERS.—­Wash as before.  Boil twenty or thirty minutes; cut it into small portions, and cool.  Dip the portions twice into a batter made of flour, milk and egg, and fry them in butter.  Serve with gravy.

CUCUMBERS FOR IMMEDIATE USE.—­Slice, sprinkle with salt; let them stand several hours, drain, and then put to them sliced onions, vinegar to cover them, and salt, pepper, etc.  Cayenne pepper and ground mustard render them wholesome.

STEWED CELERY.—­Wash and clean six or eight heads of celery, let them be about three inches long; boil tender and pour off all the water; beat the yolks of four eggs, and mix with half a pint of cream, mace and salt; set it over the fire with the celery, and keep shaking until it thickens, then serve hot.

COLD SLAW.—­Half a head of cabbage cut very fine, a stalk of celery cut fine—­or teaspoon of celery seed—­or, a tablespoon of celery essence, four hard-boiled eggs, whites chopped very fine, a teaspoon of mustard, a tablespoon of butter and the yolks of the boiled eggs, salt and pepper, mix well; take an egg well beaten and stir in a cup of boiling vinegar, pour over and cover for a few minutes.

EGG-PLANT.—­Slice the egg-plant an eighth of an inch in thickness, pare it, and sprinkle salt over it an hour before cooking; then drain off all the water, beat up the yolk of an egg, clip the slices first in the egg, and then in crumbs of bread; fry a nice brown.  Serve hot, and free from fat.

HOW TO COOK EGG-PLANT.—­Cut the egg-plant in slices half an inch thick, sprinkle a thin layer of salt between the slices, and lay them one over the other; and let them stand an hour.  This draws out the bitter principal from the egg-plant, and also a part of the water.  Then lay each slice in flour, put in hot fat and fry it brown on both sides.  Or boil the egg-plant till tender, remove the skin, mash fine, mix with an equal quantity of bread or cracker crumbs, and salt, pepper and bake half an hour.  This makes a delightful dish, and a very digestible one, as it has so little oily matter in it.

HOW TO BROIL MUSHROOMS.—­Pare some large, open mushrooms, leaving the stalks on, paring them to a point; wash them well, and turn them on the back of a drying sieve to drain.  Put into a stewpan two ounces of butter, some chopped parsley, and shalots, then fry them for a minute on the fire; when melted, place your mushroom stalks upward on a saucepan, then pour the butter and parsley over all the mushrooms; pepper and salt them well with black pepper put them in the oven to broil; when done, put a little good stock to them, give them a boil and dish them, pour the liquor over them, adding more gravy, but let it be put in hot.

HOW TO PICKLE ONIONS.—­Take two quarts of the small white round onions.  Scald them in very strong salt and water.  Just let them boil.  Strain, peel, place in jars; cover them with the best white wine vinegar.  In two days pour all the vinegar off, and boil it half an hour, with a teaspoonful of cayenne pepper, 1 oz. of ginger, 16 cloves, 1/2 oz. ground mustard, 2 ozs. mustard seed.  When cold, pour upon the onions.  Some persons prefer the vinegar boiling hot.