Cut in slices one half inch thick. Remove skin, sprinkle with salt, pile slices one on another, cover with plate and weight, let stand over night. Drain, wash in cold water. Dry, dip in crumbs, egg and crumbs, or in batter, and fry in deep fat.
Lentils
Soak over night and cook in boiling water until tender. Mash, season with salt, pepper and butter, and serve; or make in balls and sauté in butter.
Okra
Wash, cut off ends of pods, cover with boiling salted water, and cook until tender. Season with butter, salt and pepper. Okra is more often stewed or scalloped with tomato than served plain.
Onions
Peel, cover with boiling salted water. Change water every ten minutes until tender. Drain, and add milk to cover. Reheat, season with butter, salt and pepper; or serve with [White Sauce]; or scallop with [White Sauce] and crumbs; or stuff. When boiled, remove hearts, and fill the space with finely chopped peppers. Surround with [White Sauce]. Bake, and baste with butter.
Salsify, or Oyster Plant
Scrape, wash, and cook until tender. Drain, mash, season, and sauté in butter; or cut in inch lengths, dip in [Fritter Batter], and fry in deep fat.