European and American cuisine

Eggplant^ Stnffed. — Select 3 small eggplants, cut each one in half, making 3 incisions inside of each, drop into hot fat, and fry 2 minutes ; then remove, scoop out the fleshy part, leaving Yg inch thickness on the skin ; fill each with veal or chicken f orce* meat, sprinkle over some bread crumbs and a little melted butter ; lay in a shallow tin pan and bake till light brown, then serve with tomato sauce i I'allemande. Beets^ Boiled. — Place 1 quart well-washed beets in a saucepan, cover with boiling water, and cook till done ; then drain and peel, cut into quarters, place in a hot dish ; sprinkle over the beets 1 teaspoonful salt, Ys even teaspoonf ul pepper, and 2 ounces melted butter, then serve. Another way is to prepare and cook the beets as above, but adding last Ys cupful cream. Beets in Tinegar. — Place 1 quart well-washed beets with boiling water in a saucepan over the fire, boil till done ; then drain ofE the water, remove the skin ; put the beets into a jar, sprinkle over 1 teaspoonful salt, Y« teaspoonful pepper, 1 tablespoonful sugar, add sufficient vinegar to cover, then close tightly and keep them in a cool place. Beets prepared in this way are very handy for salads and garnishing. Beets sliced in Tinegar. — Boil the beets as in foregoing recipe ; remove the skin, cut into slices, place in a dish ; season with 1 teaspoonful salt, Y« teaspoonful pepper, 1 tablespoonful sugar; mix the seasoning and beets well together; then mix lYs gill of vinegar with Ys gill of cold water, pour it over the beets and serve when cold. If onions are liked, cut 2 medium-sized onions into thin slices, and lay them between the beets, or chop them fine; 1 teaspoonful caraway seeds may be added if liked. Beet Tops^ Boiled,— Pick over carefully Y, peck of young beet tops, wash them several times in plenty of cold water ; place them in a saucepan, cover with boiling water, add 1 tablespoonful salt, and boil till tender ; then drain in colander, press out all the water, chop coarsely, and place them in a hot dish ; pour over 2 ounces melted butter, season with Yt even teaspoonful pepper. Serve with vinegar and boiled meat. Celery with Oysters. — Place a saucepan with 1 pint of finecut table celery over the fire, cover with boiling water, and boil till tender ; season with 1 even teaspoonful salt, Yi teaspoonful white pepper, mix 1 teaspoonful cornstarch or flour with 1 ounce butter, add it to the celery ; add 12 oysters without their liquor, cook until the oysters begin to ruffle ; then lay 6 slices of buttered toast on to a hot dish, pour over the celery preparation, having 2 oysters on each piece of toast, and serve. If handy, add Yt g^U of cream. Celery ii. la Cr^me. — Glean and cut 2 heads of celery into 1-inch pieces, then measure ; there should be lYs pint. Place the celery in a saucepan over the fire, cover with boiling water, add 1 teaspoonful salt and Yi teaspoonful pepper, cook till done ; then drain off the water. Melt 1 ounce butter in a saucepan, add 1 teaspoonful fiour, cook and stir 3 minutes ; add 1/4 pint hot milk, 1/4 teaspoonful salt, 1/4 even teaspoonful white pepper and 3 whole peppers, cook 5 minutes; then strain the sauce into a clean saucepan, add 1 gill of cream and the celery, toss it for a few minutes over the fire, and serve on a hot dish ; garnish with 6 bread croutons.