The ends that are cut off may be boiled with the pep- pers, and put in their original positions after the peppers are stuffed. In this case the crumbs and butter need not be used. * Fried Egg-plant. Cut an egg-plant in slices about half an inch thick. Pare these, and lay them in a deep, flat dish, and pour upon them a quart of boiling water, to which has been 526 MISS PARLOA'S KITCHEN COMPANION. added a table-spoonful of salt. After the slices have stood for an hour in the water, drain and pepper them ; then dip them into beaten egg and bread crumbs, and fry in boiling fat for eight minutes. Serve immediately. * Stuffed Egg-plant. Of course, an egg-plant is needed ; and the other things used are : a pint of grated bread crumbs, an egg, two table-spoonfuls of butter, one teaspoonful of salt, a quarter of a teaspoonful of pepper, half a teaspoonful of cho✪ Stuffed Pepperspped onion, and the same quantity of chopped parsley. Boil the egg-plant for ten minutes ; then take it from the fire, and as soon as it has become partially cooled, divide it into two pieces, cutting lengthwise. With a spoon scoop out the greater part of the vegetable, being careful not to break the skin. Cook the butter, onion, and parsley in a large frying- pan for three minutes; then add the pulp of the egg- plant and the seasoning, and continue the cooking for ten minutes, stirring frequently. Meanwhile beat the egg well, and at the end of the ten minutes add it to the mixture ; then remove the frying- pan from the fire. Put the two shells of the plant into a baking-pan, and fill them with cooked mixture. Sprinkle the bread crumbs over them, and bake in a rather quick oven for twenty minutes. Send to the table very hot. Stuffed egg-plant may be served as a vegetable, with meats, or as an entree. * Baked Egg-plant. Besides one good-sized egg-plant, use two table-spoonfuls of butter, one teaspoonful and a half of salt, one-fourth of a teaspoonful of pepper, two cupfuls of grated bread crumbs, and one-third of a cupful of stock or water✪ Baked Egg-plant. Cut the plant in two, lengthwise, and scoop out the VEGETABLES. 527 pulp with a spoon, leaving the skin about half an inch thick, that the plant may hold its shape. Chop the pulp rather fine, and add to it one teaspoonful of the salt, half the pepper, and all the butter. Cook in a frying-pan for ten minutes, stirring frequently ; then add the water, and one cupful of the crumbs. Sprinkle the interior of the shells with the remainder of the salt and pepper, and fill them with the cooked mixture. Sprinkle the second cupful of crumbs over the surface of the mixture. Place the two parts of the plant in a baking-pan, and pour enough hot water into the pan to come half-way up the sides of the plant. Bake for one hour. At serving-time spread a napkin on a flat dish before placing the plant on it. Serve hot. Cooked by this rule, the egg-plant will be found very delicate, and may be served either as a vegetable or an entre'e. * Macedoine of Vegetables. ✪ Macedoine of Vegetables

AI-modernized reading of the original text

The ends that are cut off may be boiled with the peppers, and put in their original positions after the peppers are stuffed. In this case the crumbs and butter need not be used. * Fried Egg-plant. Cut an egg-plant in slices about half an inch thick. Pare these, and lay them in a deep, flat dish, and pour upon them a quart of boiling water, to which has been added a table-spoonful of salt. After the slices have stood for an hour in the water, drain and pepper them ; then dip them into beaten egg and bread crumbs, and fry in boiling fat for eight minutes. Serve immediately. * Stuffed Egg-plant. Of course, an egg-plant is needed ; and the other things used are : a pint of grated bread crumbs, an egg, two table-spoonfuls of butter, one teaspoonful of salt, a quarter of a teaspoonful of pepper, half a teaspoonful of chopped onion, and the same quantity of chopped parsley. Boil the egg-plant for ten minutes ; then take it from the fire, and as soon as it has become partially cooled, divide it into two pieces, cutting lengthwise. With a spoon scoop out the greater part of the vegetable, being careful not to break the skin. Cook the butter, onion, and parsley in a large fryingpan for three minutes; then add the pulp of the eggplant and the seasoning, and continue the cooking for ten minutes, stirring frequently. Meanwhile beat the egg well, and at the end of the ten minutes add it to the mixture ; then remove the fryingpan from the fire. Put the two shells of the plant into a baking-pan, and fill them with cooked mixture. Sprinkle the bread crumbs over them, and bake in a rather quick oven for twenty minutes. Send to the table very hot. Stuffed egg-plant may be served as a vegetable, with meats, or as an entree. * Baked Egg-plant. Besides one good-sized egg-plant, use two table-spoonfuls of butter, one teaspoonful and a half of salt, one-fourth of a teaspoonful of pepper, two cupfuls of grated bread crumbs, and one-third of a cupful of stock or water. Cut the plant in two, lengthwise, and scoop out the pulp with a spoon, leaving the skin about half an inch thick, that the plant may hold its shape. Chop the pulp rather fine, and add to it one teaspoonful of the salt, half the pepper, and all the butter. Cook in a frying-pan for ten minutes, stirring frequently ; then add the water, and one cupful of the crumbs. Sprinkle the interior of the shells with the remainder of the salt and pepper, and fill them with the cooked mixture. Sprinkle the second cupful of crumbs over the surface of the mixture. Place the two parts of the plant in a baking-pan, and pour enough hot water into the pan to come half-way up the sides of the plant. Bake for one hour. At serving-time spread a napkin on a flat dish before placing the plant on it. Serve hot. Cooked by this rule, the egg-plant will be found very delicate, and may be served either as a vegetable or an entre'e. * Macedoine of Vegetables.

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