How to cook vegetables

season with salt. An hour or two afterwards rinse the pulp in water, drain the aubergines, and place them in a clean cloth, pressing them slightly till they are quite dry ; then fry them in oil to a golden brown. Meanwhile, cut some ham into very thin slices, and fry in oil and add to the cooked aubergines ; bind all together with some tomato sauce, season with salt and pepper, dish up, and serve hot. Aubergines a la Russe. Cut the required number of aubergines lengthwise into slices about a third of an inch thick, and marinade them in oil and vinegar seasoned with salt and pepper for 2 hours ; drain, and wipe them ; then grill them or fry them in butter. Season with lemon juice or vinegar and chopped parsley. Dish up, and serve very hot with a little oiled butter poured over. Aubergines a la Turque. Cut each egg plant into two lengthwise, and remove the inside of each half. Then fill with the following stuffing : Fry in oil 2 small peeled and finely-chopped onions, and mix with a little rice, previously cooked in white stock, also with the same quantity of chopped cooked lean mutton ; moisten with tomato sauce, and add a clove of crushed garlic. Season with salt, cayenne pepper, and chopped parsley, mix all together with 3 yolks of eggs. When the empty halves of the egg plants are stuffed with this mixture place them in a buttered baking tin, sprinkle with fine breadcrumbs, and brown in the oven. Dish up, and serve hot. Aubergines a la Chatelaine. Prepare the egg plants as it is stated previously, and fill the empty part with a stuffing prepared as follows : Take equal quantities of finely-chopped roast chicken meat and ox tongue, and mix with 1 to 2 chopped truffles, parsley, 6 chopped mush- AUBERGINES. rooms, and fresh breadcrumbs. Season all with salt, pepper, and grated nutmeg, and mix with 2 to 3 tablespoonsful of Allemande sauce. When the egg plants arc stuffed, place them on a buttered dish, sprinkle over with breadcrumbs, and brown in the oven for about 15 minutes. Serve on an entree dish, with a little Bechamel sauce, and sprinkle on the top a little chopped truffle. Aubergine Fritters. Peel 3 egg plants and cut them across in slices of about j of an inch thick. Spread on a plate, and season with salt and pepper. At the end of half an hour drain them on a cloth. Dip each piece of egg plant in batter, and drop into some ver}’’ hot frying fat, and fry them to a nice colour, drain, and dish up in a crown shape on a serviette. Garnish with fried parsley, and serve. Stuffed Aubergines. 4 medium-sized egg plants, 6 mushrooms, 1 teaspoonful chopped parsley, 1 oz. grated Parmesan cheese, 2 oz. butter, 2 chopped shallots, 2 oz. breadcrumbs, 1 egg, 1 gill brown sauce, salt, and pepper.