The cucumber is a native of Asia, and it has been cultivated from very early times. It is not very nutritious, and, generally speaking, it is not suited to weak stomachs, as it is indigestible and disagrees with many when eaten raw, but when stewed, it is light and wholesome. It contains about })f) per cent, of water, some grape sugar, and a little volatile flavoring matter. VEGETABLES 231 EGG PLANT. BAKED. — Pare, slice and boil till tender, in slightly salted water; then drain, masli, and add bread crumbs soaked in milk, and season with salt, pepper, a little butter and minced parsley; beat together, put into a buttered baking-dish, sprinkle bread crumbs on top, and bake a nice brown. Time, altogether, about 1\ hours. FRIED — Cut in slices without paring, sprinkle on salt, pile them up, and weight them with a flat-iron or other weight; let stand about an hour and it will squeeze out much of their bitter flavor; rinse them off in cold water, drain, dip in cracker or bread crumbs, then in beaten egg, then in crumbs again, and fry brown in a fry- ing-pan. They are sometimes dipped in- batter and then fried. Egg Plant belongs to the order Solanaceoe, which includes also tobacco and potatoes. All varieties of this order contain a bitter, more or less poisonous juice. The egg plant is indigenous to the East Indies. There are several varietes; one of which is the Dead Sea apple. ENDIVE. STEWED ENDIVE — Wash and free 6 heads of endive thor- oughly from insects, remove the green part of the leaves, and put it into boiling water slightly salted. Let it remain for 10 minutes; then take it out, drain until there is no water remaining, and chop it very fine. Put it into a stew-pan with 1 pint of broth; add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, it may be ascer- tained by squeezing a piece between the thumb and finger, add a thickening of butter and flour, and 1 tablespoon of lemon juice✪ Stewed Endive; let the sauce boil up, and serve. Time to boil, 10 to 15 minutes. Endive is said to be a native of China and Japan. It has long been cultivated as a garden vegetable, and used for salads and soups. It is slightly narcotic, and has a bitter taste, on account, of which some people dislike it very much while those who like it call it a fine bitter. GKEENS. Dandelions are most commonly used for greens, either alone or mixed with other herbs, as plantain, young milk-weeds, scurvy=grass, beet^tops, horseradish tops, and the young shoots of poke or gorget; the roots of the latter plant are a violent cathartic, and should never be used. Wash and examine all herbs used for greens, and then boil them till tender in slightly salted water. A little baking soda added to the water in which the greens are cooked will preserve 232 VEGETABLES their color, and it also softens the cellulose. Salt pork is commonly boiled with them, but they are rather more wholesome boiled with- out it. When done, drain them in a colander, and while draining cut them through and through in every way, to facilitate serving them; then put them on a platter, season with butter and salt, and Bend vinegar around with them. If salt pork is boiled with them, slice it, and use it to garnish the greens instead of the butter. Greens are usually eaten in the spring, and are chiefly valuable for their alkaline salts and water.

AI-modernized reading of the original text

The cucumber is a native of Asia, and it has been cultivated from very early times. It is not very nutritious, and, generally speaking, it is not suited to weak stomachs, as it is indigestible and disagrees with many when eaten raw, but when stewed, it is light and wholesome. It contains about 95 per cent, of water, some grape sugar, and a little volatile flavoring matter. EGG PLANT. BAKED. — Pare, slice and boil till tender, in slightly salted water; then drain, masli, and add bread crumbs soaked in milk, and season with salt, pepper, a little butter and minced parsley; beat together, put into a buttered baking-dish, sprinkle bread crumbs on top, and bake a nice brown. Time, altogether, about 1\ hours. FRIED — Cut in slices without paring, sprinkle on salt, pile them up, and weight them with a flat-iron or other weight; let stand about an hour and it will squeeze out much of their bitter flavor; rinse them off in cold water, drain, dip in cracker or bread crumbs, then in beaten egg, then in crumbs again, and fry brown in a frying-pan. They are sometimes dipped in batter and then fried. Egg Plant belongs to the order Solanaceae, which includes also tobacco and potatoes. All varieties of this order contain a bitter, more or less poisonous juice. The egg plant is indigenous to the East Indies. There are several varietes; one of which is the Dead Sea apple. ENDIVE. STEWED ENDIVE — Wash and free 6 heads of endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water slightly salted. Let it remain for 10 minutes; then take it out, drain until there is no water remaining, and chop it very fine. Put it into a stew-pan with 1 pint of broth; add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, it may be ascertained by squeezing a piece between the thumb and finger, add a thickening of butter and flour, and 1 tablespoon of lemon juice; let the sauce boil up, and serve. Time to boil, 10 to 15 minutes. Endive is said to be a native of China and Japan. It has long been cultivated as a garden vegetable, and used for salads and soups. It is slightly narcotic, and has a bitter taste, on account, of which some people dislike it very much while those who like it call it a fine bitter. GKEENS. Dandelions are most commonly used for greens, either alone or mixed with other herbs, as plantain, young milk-weeds, scurvy-grass, beet-tops, horseradish tops, and the young shoots of poke or gorget; the roots of the latter plant are a violent cathartic, and should never be used. Wash and examine all herbs used for greens, and then boil them till tender in slightly salted water. A little baking soda added to the water in which the greens are cooked will preserve their color, and it also softens the cellulose. Salt pork is commonly boiled with them, but they are rather more wholesome boiled without it. When done, drain them in a colander, and while draining cut them through and through in every way, to facilitate serving them; then put them on a platter, season with butter and salt, and send vinegar around with them. If salt pork is boiled with them, slice it, and use it to garnish the greens instead of the butter. Greens are usually eaten in the spring, and are chiefly valuable for their alkaline salts and water.

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Stewed Endive

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