156. Cut an egg-plant in half, but do not cut off the rind. Then with a sharp knife score it very deeply, both lengthwise and crosswise, but be careful not to break the skin in so doing. Place each half in a pan with the scored side up, season it with pepper and salt, and over this pour some sweet oil or melted butter, if preferred. Set it in an oven and cook it slowly till the plant is perfectly soft. The top should be brown.
BROWNED EGG-PLANT.
157. Boil an egg-plant in water which has been salted, until it is perfectly soft; when done take it out of the water, cut it in half and scoop out all the inside, mash it very fine, and to every tea cupful of mashed egg-plant add one table spoonful of grated cracker and a dessert spoonful of butter, with salt and pepper to the taste. Put it in the dish it is to be served in, beat an egg light, spread a portion of it over the egg-plant, then strew on some grated cracker, and lastly spread over the remainder of the egg. Set it in the oven and brown it. Serve it hot.
[PARSNIPS, No. 1.]
158. Scrape and wash your parsnips and put them on with just enough water to boil them and no more; when they are done they should be nearly dry. Then dish them and pour over melted butter and a little salt, or some drawn butter.
PARSNIPS, No. 2.
159. Boil them as directed in [No. 1], and when done cut them in half, grease the bars of your gridiron, put them on it over some lively coals and brown them.
PARSNIPS, No. 3.
160. Boil them as directed in [No. 1], when done mash them, season with pepper and salt, and a small piece of butter.