Boston Cooking-School cook book

Cook eggplant in boiling, salted water until soft. Drain thoroughly, mash, and add butter, crumbs, egg, onion juice, salt, and pepper. Line small buttered molds with pimientos. Fill with mixture, sprinkle with buttered crumbs, and bake 15 minutes in moderately hot oven (375° F.). Remove from molds and garnish with parsley. Eggplant mixture may be baked in baking dish. EGGPLANT TURQUE 3 small eggplants, cut in halves, 1 cup Tomato Sauce (p. 198) or lengthwise canned tomato soup 2 tablespoons olive oil VY teaspoon salt 1 tablespoon finely chopped onion 14% teaspoon grated nutmeg 3 tablespoons uncooked rice 2 egg yolks, slightly beaten ¥% clove garlic, finely chopped Buttered crumbs Fry eggplants in deep fat 12 minutes. Drain. Scoop out inside and chop finely. Cook onion in hot oil 5 minutes. Add rice and garlic and cook 5 minutes. Add eggplant, Tomato Sauce, salt, and nutmeg. Bake 45 minutes in moderately hot oven (375° F.). Add egg yolks and stuff eggplant shells with mixture. Cover with buttered crumbs and bake until crumbs are brown. SCALLOPED EGGPLANT 1 eggplant, pared and cut 2 tablespoons butter in %-inch cubes ¥ onion, finely chopped 34 tablespoon finely chopped parsley Cook eggplant in small amount of boiling water until soft. Drain. Cook onion in butter until yellow, add parsley and eggplant. Put in buttered baking dish. Cover with buttered crumbs. Bake in moderately hot oven (375° F.) until crumbs are brown. BRAISED ENDIVE VY pound endive V4 cup melted butter Boiling salted water Paprika _ Cook endive until tender in boiling, salted water, drain, place in baking dish, pour over melted butter, sprinkle generously with paprika, and bake 30 minutes, basting frequently. If desired, cook, covered, in heavy saucepan over slow heat. STUFFED ENDIVE 1% cup cooked chicken 2 stalks endive 1 tablespoon parsley 2 tablespoons butter 1 slice onion V4 cup water or chicken stock 14 cup soft bread crumbs V teaspoon salt 2 tablespoons milk Y% teaspoon pepper Salt and pepper Put meat twice through food chopper with parsley and onion. Cook bread crumbs and milk to a smooth paste, add meat and season with salt and pepper, and shape in rolls about 3 inches long and the size of a finger. Separate the leaves from endive, wrap around the stuffing, and tie with a thread. Melt butter in heavy saucepan and brown lightly. Add the stuffed endive with water or chicken stock and salt and pepper, cover, and cook about 40 minutes or until tender. Arrange on serving dish and carefully remove threads. FENNEL OR ANISE Peel and slice bulb and as much of stalk as is tender. Wash, drain, cook in boiling, salted water until tender (25 to 45 minutes). Sprinkle with salt and pepper and melted butter or olive oil. GREENS Wash in seven waters, first two rather warm, to release sand. Sprinkle with salt. It is not necessary to add more water than that which clings to the leaves from washing. Steam or cook until tender. Drain if necessary. Season with butter, pepper, and salt. Chop fine or not, as desired. KALE Clean, cut off root and heavy part of leaf. Wash in cold water and cook in boiling water until tender (25 to 30 minutes). Drain, chop, and season with butter, salt, and pepper. KOHL-RABI Select small, pale green bulb. Allow1toaperson. Cut off tops, peel, slice, or quarter. Cook, uncovered, in boiling, salted water. Drain thoroughly, season with melted butter, salt, and pepper. 7 LEEKS ON TOAST Wash and trim, cook in boiling, salted water until soft (about 15 minutes). Drain, arrange on buttered toast. Pour on melted butter, seasoned with salt and pepper. LEEKS AU GRATIN 8 stalks cooked leeks 6 tablespoons grated cheese Salt and pepper Arrange leeks in baking dish, sprinkle with salt, pepper, and cheese. Run under broiler to melt cheese.