Drop in spoonfuls, and fry brown in a little hot butter.

_Oyster-plant_ fritters are made in the same way.
OYSTER-PLANT STEWED.
Scrape, and throw at once into cold water with a little vinegar in it, to keep them from turning black.

Cut in small pieces, or boil whole for an hour.

Mash fine, and make like parsnip fritters; or drain the pieces dry, and serve with drawn butter.
CARROTS.
Carrots are most savory boiled with corned beef for two hours.

They may also be boiled plain, cut in slices, and served with drawn butter.