Take eight slices of an eggplant, trim them round to three
niches in diameter, dip in milk and flour, and fry in butter
on both sides for five minutes. Cut in two four peeled
tomatoes crosswise, arrange in a baking-dish, alternating
with slices of the fried eggplant. Season with salt and
pepper, strew with chopped parsley and chives, sprinkle
with plenty of bread crumbs and melted butter and very
little grated Parmesan cheese✪ Tomatoes and Eggplant a la Grecque. Bake for fifteen minutes
in the oven.
FRIED OYSTER PLANTS
Clean a bunch of oyster plant or salsify. Split them
lengthwise and cut into pieces three inches long. Boil
until tender in salted water in which a tablespoonful of
flour and the juice of a lemon has been mixed. Drain
well, sprinkle with salt, pepper, and chopped parsley;
dip in a frying batter and fry in deep fat to a golden
colour. Pile up the pieces on a folded napkin and surround
with fried parsley.
To make the frying batter, put one-half a pound of
sifted flour into a bowl, add a teaspoonful of baking
powder, two tablespoonfuls of oil, a pinch of salt, one
egg, and the yolk of one egg. Dilute with three gills of
tepid water✪ Fried Oyster Plants to obtain a batter thick enough to cover the
articles intended for frying.
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
HOW DIFFERENT SALADS ARE PREPARED
AND SERVED
First of all the materials should be secured fresh, and
then they must be well cleaned and the water removed
as much as possible. The salads should be made im-
mediately before the meal and kept cool until wanted.
A garlic flavour is healthful, and if there is no objection
a slight rubbing of the salad bowl with a clove of garlic
will improve the flavour of the salad. Chopped fresh
tarragon, chervils, or chives also help to give a fine taste
to the salads, and the yolk of an egg will give a good
body to them.
To make salad dressing good oil and vinegar are
necessary; olive oil and red-wine vinegar are to be
preferred. If you cannot get red wine vinegar, a wine-
glassful of red wine added to a quart of dressing which
was made of white wine or cider vinegar will answer
the purpose. If you have no vinegar, the juice of two
lemons added to one-half a glass of red wine may be
substituted. If the oil gets cloudy add a teaspoonful
of salt to a quart, and it will clear within twenty-four
hours.
HOME-MADE FRENCH DRESSING ^
To make one quart, take a teaspoonful of salt, one-half
a teaspoonful of white pepper, one-quarter of a tea-
spoonful of English mustard, one-quarter of a teaspoonful
of paprika, one-third of a quart of vinegar, shake well,
and make up the balance of the quart with olive-oil.
This dressing well corked will keep for ever. Shake the
bottle before using.
89
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
1
SALADS
ASPARAGUS SALAD ^
Cut the tender parts of asparagus into pieces of equal
length and tie them in bunches. Cook in salted water
and then leave to cool. Arrange them symmetrically in
a salad-bowl, ornament with hard-boiled eggs, and add
two tablespoonfuls of French dressing.
CELERY SALADS
Page 47 · 2 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take eight slices of an eggplant, trim them round to three inches in diameter, dip in milk and flour, and fry in butter on both sides for five minutes. Cut in two four peeled tomatoes crosswise, arrange in a baking-dish, alternating with slices of the fried eggplant. Season with salt and pepper, strew with chopped parsley and chives, sprinkle with plenty of bread crumbs and melted butter and very little grated Parmesan cheese. Bake for fifteen minutes in the oven.
FRIED OYSTER PLANTS
Clean a bunch of oyster plant or salsify. Split them lengthwise and cut into pieces three inches long. Boil until tender in salted water in which a tablespoonful of flour and the juice of a lemon has been mixed. Drain well, sprinkle with salt, pepper, and chopped parsley; dip in a frying batter and fry in deep fat to a golden colour. Pile up the pieces on a folded napkin and surround with fried parsley.
To make the frying batter, put one-half a pound of sifted flour into a bowl, add a teaspoonful of baking powder, two tablespoonfuls of oil, a pinch of salt, one egg, and the yolk of one egg. Dilute with three gills of tepid water to obtain a batter thick enough to cover the articles intended for frying.
When Served.
Guests.
Remarks.
HOW DIFFERENT SALADS ARE PREPARED
AND SERVED
First of all the materials should be secured fresh, and then they must be well cleaned and the water removed as much as possible. The salads should be made immediately before the meal and kept cool until wanted.
A garlic flavour is healthful, and if there is no objection a slight rubbing of the salad bowl with a clove of garlic will improve the flavour of the salad. Chopped fresh tarragon, chervils, or chives also help to give a fine taste to the salads, and the yolk of an egg will give a good body to them.
To make salad dressing good oil and vinegar are necessary; olive oil and red-wine vinegar are to be preferred. If you cannot get red wine vinegar, a wineglassful of red wine added to a quart of dressing which was made of white wine or cider vinegar will answer the purpose. If you have no vinegar, the juice of two lemons added to one-half a glass of red wine may be substituted. If the oil gets cloudy add a teaspoonful of salt to a quart, and it will clear within twenty-four hours.
HOME-MADE FRENCH DRESSING ^
To make one quart, take a teaspoonful of salt, one-half a teaspoonful of white pepper, one-quarter of a teaspoonful of English mustard, one-quarter of a teaspoonful of paprika, one-third of a quart of vinegar, shake well, and make up the balance of the quart with olive-oil. This dressing well corked will keep for ever. Shake the bottle before using.
When Served.
Guests.
Remarks.
SALADS
ASPARAGUS SALAD ^
Cut the tender parts of asparagus into pieces of equal length and tie them in bunches. Cook in salted water and then leave to cool. Arrange them symmetrically in a salad-bowl, ornament with hard-boiled eggs, and add two tablespoonfuls of French dressing.
CELERY SALADS
Records on this page
Tomatoes and Eggplant a la GrecqueFried Oyster Plants