To fry cucumbers, take off the rinds in long pieces, a quarter of an
inch thick; season them with pepper and salt; dip them in flour, and fry
them in butter.

Many persons think cucumbers unwholesome, and they certainly are if
kept for several days before they are eaten; but if sliced thin, with
onions, pepper, salt and good vinegar, they may generally be eaten
without danger.


Lettuce.

Persons that are fond of lettuce may have it nearly all the year, by
sowing the different kinds, and keeping it covered through the winter;
the most approved way of dressing it is to cut it fine, and season with
oil, mustard, pepper, salt, vinegar, and a hard egg chopped. The essence
of ham is also very good to season lettuce.

Where there is a large family, it is a good and economical way to cut
the fat of ham in small pieces, fry it, and make a gravy with flour,
water and pepper, to eat with lettuce. To cook lettuce you must fry a
little ham; put a spoonful of vinegar into the gravy; cut the lettuce,
put it in the pan; give it a stir, and then dish it.


Cold Slaw.

Cut hard white cabbage across the leaves, and put it in a deep plate,
scald two large spoonsful of vinegar with a piece of butter, some pepper
and salt; pour this over the slaw; have an egg boiled hard; chop it