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on, and let them boil slowly for forty minutes. Then drain, and return them to a sautoire, with an ounce and a half of the best butter procurable; season with half a pinch of pepper, the juice of half a lemon, and a teaspoonful of chopped parsley. Heat well for five minutes, tossing occasionally; then place them in a hot, deep dish, and serve. 1019. Oyster-plant a la Poulette.— Scrape nicely a good-sized bunch of fine, fresh oyster-plant; plunge it at once into acidulated water, and when well washed, drain, and cut it into two-inch pieces. Place them in a saucepan, and boil them in plenty of water, adding two pinches of salt, two tablespoonfuls of vinegar, and the same quantity of diluted flour. After forty minutes, or as soon as they bend to the finger, they are done. Lift them out, drain them well, and serve with a pint of hot poulette sauce (No. 598) poured over them. 1020. Oyster-plant Saute a la Creme.— To be cooked the same as for No. 1019; but after draining them, place them in a sautoire with a gill of bechamel sauce (No. 154) and a gill of sweet cream. Season with half a pinch of salt, a quarter of a pinch of pepper, and the third of a pinch of nutmeg. Let all heat well together for five minutes, stirring lightly with a wooden spoon, and serve in a hot, deep dish. 1021. Fried Oyster-plant. — Cook a good bunch of oyster-plant as for No. 1019, and, when done, put it in a dish, and season with half a pinch each of salt and pepper, and a tablespoonful of vinegar. Dip it well in a good fritter batter (No. 1190), and fry it in very hot fat for five minutes, separating the pieces with a spoon. Lift them up with a skimmer, drain on a cloth, sprinkle a very little salt over them, and serve on a folded napkin, decorating with a little fried parsley. 1022. Succotash. — Place six medium-sized, freshly cooked, and scraped ears of green corn (a can of canned corn will answer the purpose) in a saucepan, with half a pint of boiled Lima beans, adding a good-sized piece of butter weighing about an ounce, a pinch of salt, half a pinch of pepper, the third of a pinch of grated nutmeg, and half a pint of milk. Heat it well for five minutes, add two tablespoonfuls of good, hot bechamel (No. 154); stir thoroughly, and serve. 1023. Stuffed Tomatoes. — Wash and dry well six fine, sound red tomatoes. Cut the top of each up, without detaching, so that it will serve as a cover. Scoop out the inside of each with a vegetable-scoop; and place on a plate for further action. Season the inside of the six emptied tomatoes with one pinch of salt and half a pinch of pepper, equally divided. Chop very fine one medium-sized, sound, peeled onion; place it in a saucepan with half an ounce of butter; and cook for three minutes on a brisk fire, being careful not to let get brown. Add six chopped mushrooms and one ounce of sausage-meat. Season with one pinch of salt and half a pinch of pepper; cook for three minutes, stirring once in a while. Add now the tomatoes which were scooped out, with half a cupful of fresh bread-crumbs and a teaspoonful of fresh chopped parsley. Mix well together, and cook for two minutes longer, or until it comes to a boil; then place in a bowl to cool. Stuff the emptied tomatoes with the above preparation, close down