ASPARAGUS WITH CREAM
When cream is plentiful, cut the asparagus in inch pieces, boil, and then throw it into rich hot cream, with seasoning of pepper and salt.
STEWED MUSHROOMS ON TOAST
Pull out the stems of the mushrooms, and peel them; melt a tablespoonful of butter in a stew pan, throw into the butter a little salt, pepper, and powdered mace (if liked), lay the mushrooms in this, upper side down, and stew till they are tender, which will be in about twenty minutes. Fry a slice of bread until it is a light brown, and then arrange the mushrooms over it. Serve hot.
EGG PLANT
Parboil egg plant, slice it and dip each piece in beaten egg and roll it in pounded cracker; then drop it in hot lard and fry brown. Season with salt and pepper. They are delicious cooked this way, and taste like soft-shelled crabs. Another way is to parboil them, mash them up and season with eggs, onions, pepper, salt and butter; then place the mixture back in the shell, and bake. Serve in their shells.
ANOTHER WAY TO COOK EGG PLANT
Parboil, slice them, and without rolling them in anything drop them into boiling lard; season with salt and pepper. Some like them mashed and added to a batter of eggs, flour and milk, seasoned with pepper and salt, and then dropped like fritters into hot lard.
BURR ARTICHOKES
Get them young or they are not tender, wash them in salted water, and put them to boil. Boil until you can pull off a leaf easily; salt them and serve with drawn-butter sauce, with vinegar in it, or mustard and oil, as preferred.