one hour. Dip each slice in flour, sprinkle with salt and pepper, and fry in a frying pan in which have been thoroughly heated three tablespoonfnls of dripping✪ Fried Eggplant. Fry eggplant on both sides, and as fat is consumed add more, allowing it to heat thoroughly before putting in the plant. These slices may be rolled in bread crumbs if jDref erred ; or a mixture of flour and crumbs is good. Drain slices on brown paper when done, and serve hot. STUFFED EGGPLANT. Take large plants, cut in two lengthwise and remove inside, leaving one-half inch thickness of peel- ing. Chop fine and mix well with an equal quantity of bread crumbs. Salt and pepper to taste, and a little brown sugar. Cook this mixture in dripping or butter✪ Stuffed Eggplant in a frying pan, stirring constantly. Cook ten minutes, fill shells with this, and bake in oven half an hour; serve in shells. FRENCH ARTICHOKES. French artichokes haA^e a large, scaly head like a pine cone. Strip oft' coarse, outside leaves, cut the stalks off an inch from the bottom, wash well in cold water, throw in boiling water, with a teaspoon- ful of salt, and boil slowly until outside leaves are tender. Take from the pot and place upside down on a platter to drain. Arrange on a heated dish, tops up, and serve with sauce. JERUSALEM ARTICHOKES. Wash and scrape, thi'ow into cold water, and soak two hours. Cover with boiling water and boil until tender. Watch closely or they will harden. Serve with sauce. STEWED ASPARAGUS. Wash well in cold water. Cut into pieces one inch long. Cover with boiling water and boil thirty MANUAL FOR ARMY COOKS. 151 minutes, in covered vessel. Drain in colander and place in saucepan, with pepper, salt, and a little water. Let it just come to a boil once, and serve. ASPARAGUS UPON TOAST. Cut stalks of equal length, scraping white parts and rejecting all woody pieces. Tie in bunch or l)unches and boil thirty minutes or until tender. Have ready six or eight slices of toast. Dip in asparagus liquor and lay on hot dish. Drain aspar- agus, lay upon toast, open the bunches, and salt and pepper to taste. OATMEAL PORRIDGE FROM COOKED OATMEAL (ROLLED OATS, aUAKER OATS, ETC.j. 1 measure oatmeal. 3 measures fresh, cold, Salt✪ Oatmeal Porridge in proportion of 1 level clear water. teaspoonful to each quart of water. Put the salt in the water, and bring the water to a boil. Then pour in the oatmeal gradually with one hand while stirring w^itli the other, and keep stirring till the mixture commences to thicken, when stop stirring and jDlace it at the back of the range, closely covered, where it will keep hot, just simmering, for twenty-five or thirty minutes. "Serve it in a warmed, covered dish. The water should be fresh and clear, not taken from the water back or from the teakettle, where the life has been boiled out of it. The stirring should cease after it has been 2:)laced at the back of the range ; too much stirring s2)oils the porridge, making it pasty, unsightly, and un- palatable. The utensil in which the porridge is made should be scrupulously clean, and free from odor. Any odor in the utensil or in the water w411 impair the clean flavor that good 2)orridge should have. 152 MANUAL FOR ARMY COOKS.

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one hour. Dip each slice in flour, sprinkle with salt and pepper, and fry in a frying pan in which have been thoroughly heated three tablespoonfnls of dripping. Fry eggplant on both sides, and as fat is consumed add more, allowing it to heat thoroughly before putting in the plant. These slices may be rolled in bread crumbs if jDref erred ; or a mixture of flour and crumbs is good. Drain slices on brown paper when done, and serve hot. STUFFED EGGPLANT. Take large plants, cut in two lengthwise and remove inside, leaving one-half inch thickness of peel- ing. Chop fine and mix well with an equal quantity of bread crumbs. Salt and pepper to taste, and a little brown sugar. Cook this mixture in dripping or butter in a frying pan, stirring constantly. Cook ten minutes, fill shells with this, and bake in oven half an hour; serve in shells. FRENCH ARTICHOKES. French artichokes haA^e a large, scaly head like a pine cone. Strip oft' coarse, outside leaves, cut the stalks off an inch from the bottom, wash well in cold water, throw in boiling water, with a teaspoon- ful of salt, and boil slowly until outside leaves are tender. Take from the pot and place upside down on a platter to drain. Arrange on a heated dish, tops up, and serve with sauce. JERUSALEM ARTICHOKES. Wash and scrape, thi'ow into cold water, and soak two hours. Cover with boiling water and boil until tender. Watch closely or they will harden. Serve with sauce. STEWED ASPARAGUS. Wash well in cold water. Cut into pieces one inch long. Cover with boiling water and boil thirty MANUAL FOR ARMY COOKS. 151 minutes, in covered vessel. Drain in colander and place in saucepan, with pepper, salt, and a little water. Let it just come to a boil once, and serve. ASPARAGUS UPON TOAST. Cut stalks of equal length, scraping white parts and rejecting all woody pieces. Tie in bunch or l)unches and boil thirty minutes or until tender. Have ready six or eight slices of toast. Dip in asparagus liquor and lay on hot dish. Drain aspar- agus, lay upon toast, open the bunches, and salt and pepper to taste. OATMEAL PORRIDGE FROM COOKED OATMEAL (ROLLED OATS, aUAKER OATS, ETC.j. 1 measure oatmeal. 3 measures fresh, cold, Salt in proportion of 1 level clear water. teaspoonful to each quart of water. Put the salt in the water, and bring the water to a boil. Then pour in the oatmeal gradually with one hand while stirring w^itli the other, and keep stirring till the mixture commences to thicken, when stop stirring and jDlace it at the back of the range, closely covered, where it will keep hot, just simmering, for twenty-five or thirty minutes. "Serve it in a warmed, covered dish. The water should be fresh and clear, not taken from the water back or from the teakettle, where the life has been boiled out of it. The stirring should cease after it has been 2:)laced at the back of the range ; too much stirring s2)oils the porridge, making it pasty, unsightly, and un- palatable. The utensil in which the porridge is made should be scrupulously clean, and free from odor. Any odor in the utensil or in the water w411 impair the clean flavor that good 2)orridge should have. 152 MANUAL FOR ARMY COOKS.

Manual for army cooks