BROILED EGGPLANT—­Peel an eggplant and cut it into six slices each half an inch thick.  Put them into a dish and season with salt and pepper and pour over them one tablespoon of sweet oil.  Mix well and arrange the slices of the eggplant on a broiler and broil on each side for five minutes, then place on a dish which has been heated and pour over a gill of maitre d’hotel sauce, and serve.

FRIED EGGPLANT—­Select a nice large eggplant, peel, remove the seeds, and cut into pieces about one and one-half inches long and three-quarters of an inch wide.  Put them on a plate, sprinkle well with salt and leave standing for an hour or so.  Then wrap the pieces in a cloth and twist it around so as to squeeze as much juice as possible from them without breaking.  Sprinkle over with flour, covering each side well, and place them in a frying basket.  Put a large lump of fat in a stewpan and when it boils put in the basket.  As each plant is nicely browned take out of the basket, sprinkle with salt and lay on a sheet of paper in front of a fire so as to drain as free as possible from fat.  Serve on a napkin spread over a hot dish.

EGGPLANT FRITTERS—­Boil the eggplant in salted water mixed with a little lemon juice.  When tender, skin, drain and mash them.  For every pint of pulp, add one-half breakfast cup full of flour, two well beaten eggs, and season with salt and pepper to taste.  Shape into fritters and fry in boiling fat until brown.

BROILED MUSHROOMS ON TOAST—­Trim off the stalks of the required quantity of large mushrooms, peel, score them once across the top, place them on a gridiron and grill over a slow fire, turning when done on one side.  Trim the crusts off some slices of bread and toast on both sides.  Cut rounds out of the toast the same size as the mushrooms, butter them and place a mushroom on each.  Put a lump of butter in each mushroom and sprinkle over with salt and pepper.  Place a fancy dish-paper on a hot dish, and serve the mushrooms-on-toast, with a garnish of fried parsley.

DEVILED MUSHROOMS—­Cut off the stalks even with the head and peel and trim the mushrooms neatly.  Brush them over inside with a paste brush dipped in warm butter, and season with salt and pepper, and a small quantity of cayenne pepper.  Put them on a gridiron and broil over a clear fire.  When cooked put the mushrooms on a hot dish, and serve.

MUSHROOMS IN CREAM—­Peel and trim the required quantity of mushrooms.  Put some cream in a pan over the fire and season with pepper and salt to taste.  Rub the mushrooms in salt and pepper, and as quickly as the cream comes to a boil put them in and let boil for four minutes.  Serve hot.

BOILED SPANISH ONIONS—­Boil Spanish onions in salted water thirty minutes.  Drain and add butter or drippings, salt and pepper, covering the pan to prevent steam from escaping.  Cook slowly for about three hours, basting frequently with drippings.  Care should be taken that they do not burn.