How to cook vegetables

Cut the egg plants lengthwise in twos ; remove a portion of the interior to make room for the stuffing. Chop the mushrooms finely. Put the butter and suet in a stew-pan ; when hot add the shallots and fry a little. Mix in a basin with suet, parsley, breadcrumbs (previously soaked in a little milk), and Parmesan cheese. Season with pepper and salt, add the butter, mushrooms, and shallots, also the yolk of an egg, or if found necessary the whole egg, mix well, then put the stuffing in the aubergines. Range them in a buttered saute-pan, sprinkle with a mixture of breadcrumbs and grated cheese, bake in a moderate gas oven for half an hour or more. Dish up, and serve with demi-glace sauce. Aubergines a la Viennoise. Peel the required number of aubergines and cut them into slices lengthwise about a third of an inch thick ; sprinkle these with salt, leave them for an hour or two, and then wipe them carefully in a clean cloth. Now fry them lightly in olive oil, place them on a flat dish, and cover each slice with Viennoise farce, sprinkle some grated Parmesan cheese on top. Bake in a hot oven from 20 to 25 minutes, then dish up and serve. Viennoise Farce. Chop a handful of sorrel, add a teaspoonful of chopped parsley, 1 anchovy pounded in a mortar, 2 peeled tomatoes chopped finely. Mix all these ingredients together, place them in the pan in which the aubergines were fried, and stir them over the fire to reduce, and season with salt and paprika. Aubergine Pie. Peel 6 aubergines and cut each lengthwise into 4 pieces. Sprinkle the slices with salt, and leave them for 2 or 3 hours ; then drain them on a clean cloth. Dip the slices in flour, then fry them in butter to a nice golden-brown colour. Meanwhile, mince finely \ lb. of cooked veal and 6 oz. of fat bacon ; add about a gill of tomato puree, and season with salt and pepper. Line a pie mould with good short paste, spread a layer of the farce at the bottom, place some slices of aubergine on it, and cover them with another layer of farce ; proceed thus till the mould is full ; then melt 2 oz. of butter and pour it over the top. Cover the mould with a layer of paste, and bake in a moderately heated oven for about an hour. Unmould carefully, dish up, and serve hot or cold. BANANAS. BANANAS (Bananes). Bananas, being probably the most nourishing of all fruit, play an important and prominent part in strictly fruitarian and vegetarian diet. On that account they seem to occupy a position halfway between fruit and vegetable. Bananas are recommended where less digestible and nourishing fruit is often out of the question. They form a popular addition to the sweet entremet course, as so many delicious dishes, both hot and cold, sweet as well as savoury, can be made from bananas. Like the potato and the tomato, the banana owes its peculiar name to the changes it has undergone from its original West Indian name, through the musical Spanish tongue, to the English rendering, which has resulted, in the case of all three names, in a curious three-syllabled expression. This luscious fruit is one of the true natural breads. When unripe, it is composed mainly of starch, as wheat kernels are. Like the wheat kernel, too, it contains some proteid and mineral matter. It is op this account that a selection of recipes for savoury banana dishes are included in this book. Bananas with Bacon.