Cut in slices after parboiling them, dip in batter, and fry.

* * * * *

STEWED RED CABBAGE.

Clean and remove the outer leaves, slice it as thinly as possible, put
it in a saucepan with a large piece of butter, and a tea cup full of
water, salt and pepper; let it stew slowly till very tender.

* * * * *

MUSHROOMS AU NATUREL.

Clean some fine fresh mushrooms, put them in a saucepan with a large
piece of butter, pepper and salt; let them simmer until tender, and
serve them with no other sauce than that in which they have been
dressed. Also stewed in a veal gravy, and served with white sauce on a
toast, they form a nice and pretty dish.

The large flap mushrooms may be stewed in gravy, or simply broiled,
seasoned with cayenne pepper, salt, and lemon juice.

* * * * *

DRY TOMATO SOUP.

Brown a couple of onions in a little oil, about two table-spoonsful
or more, according to the number of tomatos; when hot, add about six
tomatos cut and peeled, season with cayenne pepper and salt, and let