Buttered Vegetable Oysters

Select rather large, firm salsify (vegetable oyster) and scrape. As soon as scraped, throw at once into cold water to which has been added a spoonful of flour. This forms a slight coating over the vegetables and prevents discoloration. Slice them and put to cook in boiling salted water. Cook until tender, which will require about one hour. Drain and add two tablespoonfuls of butter to each quart of the sliced salsify.

Salsify Fritters

2 cups mashed salsify 1 egg.

2 tablespoons butter 1 teaspoon salt.

Wash and scrape the salsify and cook in boiling water slightly acidified with lemon juice to prevent its turning dark. When tender, drain, mash and season with the butter and salt. Beat the egg slightly and add three-fourths of it to the salsify. Form into patties and place in a shallow pan. To the remainder of the egg add half a tablespoonful of milk and with this brush the patties and bake until a delicate brown. Garnish with parsley or lettuce ribbons.

Scalloped Vegetable Oysters

1 quart sliced, cooked vegetable oysters or salsify.

2 cups Sauce for Vegetables 2 cups bread crumbs.

To prepare the vegetable oysters, scrape and throw into water into which a little flour has been stirred to prevent discoloration; put to cook in boiling, salted water and boil until tender, which will require an hour or more. Drain and make Sauce for Vegetables. Arrange the vegetable oysters and bread crumbs in layers, reserving a portion of the bread crumbs for the top. Pour the sauce over the vegetable oysters and crumbs, and finish with a layer of crumbs. Bake in a moderate oven J 5 to 20 minutes.