OYSTER PLANT--SALSIFY Wash, scrape and put at once in cold water with a little vinegar to keep from discoloring. Cut one-half inch slices and cook in boiling, salted water until soft. Drain and serve in white sauce. Or boil in salted, boiling water until tender and cut in four pieces lengthwise, dredge with flour and sprinkle with a little salt and fry in hot butter or fat until nicely browned. SCALLOPED SALSIFY Boil and slice the salsify as in preceding recipe. Butter a baking dish; fill it by adding alternate layers of salsify and small bits of cheese. Season with salt, pepper and butter. Pour over it a sufficient quantity of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs may be added if desired. PLUMS, SWEET POTATOES AND MEAT Wash one pound of prunes or plums and put on to boil with one pound of brisket of beef or any fat meat; when the meat is tender add five medium-sized sweet potatoes which have been pared and cut in small pieces. Place the meat on top, add one-half cup of sugar and a piece of sour salt (citric acid). Cover and bake until nicely browned. If gravy should cook away add some warm water. TSIMESS Take equal portions of parboiled spinach and sorrel, season to taste with ground nutmeg, pepper and salt, and add sufficient drippings to make all moist enough. Place in a covered dish in a slow oven. This is prepared on Friday and left in the oven to keep hot until needed for Shabbas dinner. All green vegetables may be prepared in the same way. TURNIPS Do not spoil turnips by overcooking. The flat white summer turnip when sliced will cook in thirty minutes. The winter turnip requires from forty-five to sixty minutes. BOILED TURNIPS Have the turnips peeled and sliced. Drop the slices into a stew-pan with boiling water enough to cover generously. Cook until tender, then drain well. They are now ready to mash or chop. If they are to be served mashed, put them back in the stew-pan; mash with a wooden vegetable masher, as metal is apt to impart an unpleasant taste. Season with salt, butter, and a little pepper. Serve at once. HASHED TURNIPS Chop the drained turnips into rather large pieces. Return to the stew-pan, and for one and one-half pints of turnips add one teaspoon of salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four tablespoons of water. Cook over a very hot fire until the turnips have absorbed all the seasonings. Serve at once. Or the salt, pepper, butter, and one tablespoon of flour may be added to the hashed turnips; then the stew-pan may be placed over the hot fire and shaken frequently to toss up the turnips. When the turnips have been cooking five minutes in this manner add one-half pint of meat stock or of milk and cook ten minutes. When meat or soup stock is used substitute drippings for the butter in the above recipe. KOHL-RABI WITH BREAST OF LAMB