Cookery for every household

Peel the egg plants and cut them in pieces. Put the butter or oil into a small stewpan and let it become quite hot, add the chopped onion and cook it rather slowly until it begins to take colour. Then add the curry powder mixed smoothly with the stock and stir until boiling. Now put in the prepared egg plant and season to taste. Cover the saucepan and let all simmer slowly until the contents are tender. Serve garnished with sliced lemon and boiled rice separately. Time to cook, about 1 hour. Sufficient for 3 or 4 persons. 488. Egg Plant or Aubergine, To Fry (Aubergine Frite) 1 egg plant. [ Seasoning. A little flour. | Egg and bread-crumbs. Peel the egg-plant and cut it in slices about a quarter of an inch thick. Let these soak in strong K salt and water for two hours to remove the bitterness, drain and wipe them dry in a towel. Then dip the slices in flour, seasoned with pepper and salt, and egg and bread-crumb them. Fry a nice brown colour in boiling fat, drain and serve piled up on a hot dish with a dish paper under them. Garnish with parsley and serve tomato sauce or tomato ketchup separately. Note. — The slices of egg-plant may be dipped in frying batter instead of being egged and breadcrumbed, or simply floured and seasoned and fried in a little oil or butter. Sufficient for 2 or 3 persons. 489. Egg Plant, Saut6 (Aubergines Saut6es aux Fines Herbes) 2 egg plants. 1 tea-sp. chopped parsley 1| oz. butter. i tea-sp. powdered Salt. Pepper. herbs. 1 dessert-sp. flour. A squeeze of lemon juice Choose egg plants of medium size, peel them and cut them in small square pieces, removing the seeds. Then toss the pieces in flour and season them with white pepper and salt. Melt the butter in a saucepan, and when quite hot put in the egg plant and saute it, or toss it in the butter, until cooked and lightly browned. Sprinkle with the parsley, herbs, and lemon juice, and serve in a hot dish with any remaining butter poured over it. Sufficient for 3 or 4 persons. individual taste. The meat may be omitted and chopped nuts used in its place. Time to bake, 1 hour. Sufficient for 3 or 4 persons. Endive (Chicoree Frisee) There are diSerent kinds of endive, but the variety most commonly seen is that with a curly green leaf. It is used principally as a salad vegetable, although it is also excellent when cooked Endive and served much in the same way as spinach. It has a decidedly bitter taste, which prevents its being such a universal favourite as lettuce. See also Chicory, p. 142. 490. Egg Plants, Stuffed (Aubergines Farcies) 2 egg-plants. Seasoning. 3 table-sps. bread-crumbs. 2 table-sps. chopped ham or tongue. 1 tea-sp. chopped onion. 1 tea-sp. chopped parsley. 1 oz. butter. 1 dessert-sp. chopped mushrooms. Grated lemon rind. Egg to bind. Wipe the egg plants, and cut them in halves lengthwise. Scoop out the seeds from the inside, sprmkle the halves well with fine salt and let them lie with the hollow side downwards for 1 hour. Meanwhile prepare the stuffing. Put all the chopped ingredients into a basin, season them nicely and bind all together with beaten egg. Drain and wipe the pieces of egg plant and fill Stuffed Egg Plant