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Asparagus, celery, egg-plant, oysterplant are all fine when fried in this manner.
2
These resemble very nearly the taste of the salsify or oysterplant, and will generally be preferred.
3
Scrape some oysterplant and drop quickly into cold water with a few drops of vinegar to prevent its turning dark.
4
Scrape and cut the oysterplant into small pieces and boil until tender, in water with a teaspoonful of vinegar in it.
5
Salsify, or oysterplant.]
6
Carrots, turnips, parsnips and oysterplant, although containing a large percentage of water, are considered valuable as nutrients, the turnip being the least nutritious.
7
Do not throw away a drop of the water in which such vegetables as carrots, beets, asparagus, oysterplant, egg plant, etc., have been cooked.
8
Oysterplant may be prepared same way.
9
"Do they taste like eggs just like oysterplant tastes like stewed oysters?"