Throw a good-sized egg plant into a kettle of boiling water ; boil ten minutes ; when cold cut into halves and with a blunt knife scoop out the centre. Chop this scooped-out portion fine, mix with it an equal quantity of finely-chopped uncooked meat, add a grated onion, a clove of garlic mashed, a teaspoonful of salt, a little chopped parsley, if you have it, and a dash of pepper. Fill this into the egg plant shells, stand them in a baking pan, add a cup of stock and a tablespoonful of butter, bake slowly one hour, basting every ten minutes. 70 LEFT OVERS Cucumbers Raw cucumbers are easily wilted, and are then unfit for serving. Soak them in pure cold, unsalted water until serving time. Pass French dressing in a separate dish. In this way the '* left-overs '* may be placed in the refrigerator and used next day as an addition to the dinner salad. Left-Over Tomatoes A half cup of stewed tomatoes may be used with stock for brown tomato sauce, or for making a small dish of scalloped tomatoes, helping out at lunch when perhaps the family is less in number. The Italians boil down this half cup of tomatoes until it has the consistency of dough ; then press through a sieve, add a little salt, pack down into a jelly tum- bler and stand in the refrigerator to use as flavoring. A tablespoonful in a soup, or in an ordinary sauce, or mixed with the water for baked beans, or added to the stock sauce for spaghetti or maca- roni, adds greatly to the flavor as well as appearance. FRUITS 11 FRUITS Small quantities of fruit that are not sufficiently sightly to put again on the table may be put aside and made into fruit pot-pie. All sorts of fruits may be blended. Put them into a saucepan^ and to each pint of this fruit allow one quart of water and a palatable seasoning of sugar, and you may flavor it with a little grated lemon or orange rind ; bring to boiling point. During this time put one pint of flour into a bowl, add a half teaspoonful of salt and a tea- spoonful of baking powder. Beat one egg until light, add to it a half cup of milk, then add this to the flour; there should be just enough to moisten and make a dough. Take this out on the board, knead lightly, roll out and cut into biscuits. Put these biscuits over the top of the fruit ; cover the kettle and cook slowly for fifteen minutes ; do not lift the lid during the cooking. Serve hot with plain milk or cream, or with a hard sauce made from sugar and butter. 73 LEFT OVERS Fruit Souffle Beat the whites of six eggs until light, but not dry ; add three tablespoonfuls of powdered sugar ; mix quickly ; line the bottom of the baking dish with any sort of fruit, such as chopped dates or figs, or left-over candied fruits or preserves. Heap over the whites of the eggs, dust thickly with powdered sugar, and bake in a hot oven for five minutes. Serve immediately. To give variety, where stale biscuits or bread, or sponge cake are left over, line the bottom of the dish with the stale bits ; pour over enough milk to moisten, put in a layer of fruit and the whites of the eggs as above. Plain White Cake Beat a quarter of a cup of butter to a cream ; add gradually one and a half cups of sugar. Sift two cups of flour with a teaspoonful of baking powder; measure a half pint of water; add a little water and a little flour, and so continue until the ingredients are used ; beat thor- oughly, then stir in the well-beaten whites of five eggs✪ Plain White Cake. Bake in a loaf or layers. Put layers together with chopped fruit, soft custard, or a soft icing. MISCELLANEOUS 73 Chicken Muffin Cases ✪ Chicken Muffin Cases

AI-modernized reading of the original text

Throw a good-sized egg plant into a kettle of boiling water ; boil ten minutes ; when cold cut into halves and with a blunt knife scoop out the centre. Chop this scooped-out portion fine, mix with it an equal quantity of finely-chopped uncooked meat, add a grated onion, a clove of garlic mashed, a teaspoonful of salt, a little chopped parsley, if you have it, and a dash of pepper. Fill this into the egg plant shells, stand them in a baking pan, add a cup of stock and a tablespoonful of butter, bake slowly one hour, basting every ten minutes. Cucumbers Raw cucumbers are easily wilted, and are then unfit for serving. Soak them in pure cold, unsalted water until serving time. Pass French dressing in a separate dish. In this way the '* left-overs '* may be placed in the refrigerator and used next day as an addition to the dinner salad. Left-Over Tomatoes A half cup of stewed tomatoes may be used with stock for brown tomato sauce, or for making a small dish of scalloped tomatoes, helping out at lunch when perhaps the family is less in number. The Italians boil down this half cup of tomatoes until it has the consistency of dough ; then press through a sieve, add a little salt, pack down into a jelly tumbler and stand in the refrigerator to use as flavoring. A tablespoonful in a soup, or in an ordinary sauce, or mixed with the water for baked beans, or added to the stock sauce for spaghetti or macaroni, adds greatly to the flavor as well as appearance. FRUITS 11 FRUITS Small quantities of fruit that are not sufficiently sightly to put again on the table may be put aside and made into fruit pot-pie. All sorts of fruits may be blended. Put them into a saucepan and to each pint of this fruit allow one quart of water and a palatable seasoning of sugar, and you may flavor it with a little grated lemon or orange rind ; bring to boiling point. During this time put one pint of flour into a bowl, add a half teaspoonful of salt and a teaspoonful of baking powder. Beat one egg until light, add to it a half cup of milk, then add this to the flour; there should be just enough to moisten and make a dough. Take this out on the board, knead lightly, roll out and cut into biscuits. Put these biscuits over the top of the fruit ; cover the kettle and cook slowly for fifteen minutes ; do not lift the lid during the cooking. Serve hot with plain milk or cream, or with a hard sauce made from sugar and butter. Fruit Souffle Beat the whites of six eggs until light, but not dry ; add three tablespoonfuls of powdered sugar ; mix quickly ; line the bottom of the baking dish with any sort of fruit, such as chopped dates or figs, or left-over candied fruits or preserves. Heap over the whites of the eggs, dust thickly with powdered sugar, and bake in a hot oven for five minutes. Serve immediately. To give variety, where stale biscuits or bread, or sponge cake are left over, line the bottom of the dish with the stale bits ; pour over enough milk to moisten, put in a layer of fruit and the whites of the eggs as above. Plain White Cake Beat a quarter of a cup of butter to a cream ; add gradually one and a half cups of sugar. Sift two cups of flour with a teaspoonful of baking powder; measure a half pint of water; add a little water and a little flour, and so continue until the ingredients are used ; beat thoroughly, then stir in the well-beaten whites of five eggs. Bake in a loaf or layers. Put layers together with chopped fruit, soft custard, or a soft icing. MISCELLANEOUS 73 Chicken Muffin Cases

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