EGG PLANT.
The purple ones are best; get them young and fresh; pull out the stem, and parboil them to take off the bitter taste; cut them in slices an inch thick, but do not peel them; dip them in the yelk of an egg, and cover them with grated bread, a little salt and pepper--when this has dried, cover the other side the same way--fry them a nice brown. They are very delicious, tasting much like soft crabs. The egg plant may be dressed in another manner: scrape the rind and parboil them; cut a slit from one end to the other, take out the seeds, fill the space with a rich forcemeat, and stew them in well seasoned gravy, or bake them, and serve up with gravy in the dish.
POTATO PUMPKIN.
Get one of a good colour, and seven or eight inches in diameter; cut a piece off the top, take out all the seeds, wash and wipe the cavity, pare the rind off, and fill the hollow with good forcemeat--put the top on, and set it in a deep pan, to protect the sides; bake it in a moderate oven, put it carefully in the dish without breaking, and it will look like a handsome mould. Another way of cooking potato pumpkin is to cut it in slices, pare off the rind, and make a puree as directed for turnips.
SWEET POTATO.
Take those that are nearly of the same size, that they may be done equally--wash them clean, but do not peel them--boil them till tender, drain the water off, and put them on tin sheets in a stove for a few minutes to dry.