Directions for Cookery, in its Various Branches

grated bread, some powdered sweet marjoram, and a large piece of butter, adding a few pounded cloves. Grate a layer of bread over the top, and put the dish into the oven and brown it. You must send it to table in the same dish. Eggplant is sometimes eaten at dinner, but generally at breakfast. TO FRY EGG PLANT. Do not pare your egg plants if they are to be fried, but slice them about half an inch thick, and lay them an hour or two in salt and water to remove their strong taste, which to most persons is very unpleasant. Then take them out, wipe them, and season them, with pepper only. Beat some yolk of egg; and in another dish grate a sufficiency of bread-crumbs. Have ready in a frying-pan some lard and batter mixed, and make it boil. Then dip each slice of egg plant first in the egg, and then in the crumbs, till both sides are well covered; and fry them brown, taking care to have them done all through, as the least rawness renders them very unpalatable. STUFFED EGG PLANTS. Parboil them to take off their bitterness. Then slit each one down the side, and extract the seeds. Have ready a stuffing made of grated bread-crumbs, butter, minced sweet herbs, salt, pepper, nutmeg, and beaten yolk of egg. Fill with it the cavity from whence you took the seeds, and bake the egg plants in a Dutch oven. Serve them up with a made gravy poured into the dish. FRIED CUCUMBERS. Having pared your cucumbers, cut them lengthways into pieces about as thick as a dollar. Then dry them in a cloth. Season them with pepper and salt, and sprinkle them thick with flour. Melt some butter in a frying-pan, and when it boils, put in the slices of cucumber, and fry them of a light brown. Send them to table hot. They make a breakfast dish.. TO DRESS CUCUMBERS RAW. They should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered. As soon as they