Boil for an hour in well-salted water.

Drain as dry as possible; mash fine, and prepare precisely like corn fritters.
BAKED EGG-PLANT.
Peel, and cut out a piece from the top; remove the seeds, and fill the space with a dressing like that for ducks, fitting in the piece cut out.
Bake an hour, basting with a spoonful of butter melted in a cup of water, and dredging with flour between each basting.

It is very nice.
ASPARAGUS.
Wash, and cut off almost all of the white end.

Tie up in small bundles; put into boiling, salted water, and cook till tender,--about half an hour, or more if old.
Make some slices of water toast, as in rule given, using the water in which the asparagus was boiled; lay the slices on a hot platter, and the asparagus upon them, pouring a spoonful of melted butter over it.

The asparagus may be cut in little bits, and, when boiled, a drawn butter poured over it, or served on toast, as when left whole.