[99.] Celeriac.
This is an excellent vegetable, but it is but little known. The stalks of it, can hardly be distinguished from celery, and it is much easier cultivated. The roots are nice boiled tender, and cut in thin slices and put in soup, or meat pie, or cooked in the following manner, and eaten with meat. Scrape and cut them in slices, and boil them, till perfectly tender, then take them up sprinkle on a little salt and stew them in a little milk four or five minutes, turn them into a dish, and put in a little butter.
[100.] Salsify or Vegetable Oyster.
The best way too cook it, is to cut it in slices, and dip it into an egg and fine bread crumbs, fry it in lard. It is very good boiled, and then stewed a few moments in milk, and a little butter put on it, or cut in slices, and fried in butter, made like that for oyster pancakes, substituting milk for the juice of the oyster.
[101.] Tomatoes,
If very ripe will skin easily, if not pour on scalding water, and let them remain in it four or five minutes. Peel and put them in a stew pan with a table spoonful of water if not very juicy, if so no water will be required, put in a little salt, and stew them in tin, for half an hour, when done turn them into a dish with buttered toast. Another way of cooking them, which is considered very nice by epicures, is to put them in a deep dish, with powdered bread crumbs, or crackers, a layer of each alternately, sprinkle salt, and pepper, on each layer, and put on small bits of butter, over each layer, some people like a little nutmeg and sugar. Have a layer of bread crumbs on the top, and bake it, in a bake pan three quarters of an hour.
[102.] Gumb.
Take an equal quantity of young tender okra chopped fine, and ripe tomatoes skinned, an onion shredded fine, a small lump of butter, a little salt and pepper, put the whole in a stew pan, with a table spoonful of water, and stew it till tender.