Pan-Pacific cook book

Parboil two medium egg-plants, and cut in two lengthwise. Scoop out the pulp, leaving enough to keep in shape, and rub to a paste with a little melted butter, salt, paprika and two tablespoons of grated Parmesan. Return to shells, sprinkle well with crumbs and cheese and brown in a quick oven. A slice of salt pork chopped fine can be added. 198. EGG-PLANT AND TOMATO Cut enough peeled egg-plant into dice to fill a pint measure and mix with equal quantities of firm tomatoes diced. Season with salt, pepper and a teaspoon each of sugar and onion juice. Spread in layers in a buttered pudding dish with crumbs between and bits of butter or olive oil. Cover with crumbs and bake for three-quarters of an hour. 199. FLOR DE CALABAZA— MEXICAN (Squash Blossom) Dip six fresh blossoms of squash into salted cold water. Shake well, then dip each into a thin batter (No. 446), and fry in deep fat. Drain on paper and serve with cream sauce (No. 123). 200. FRIJOLES (BEANS)— MEXICAN Wash a pint of small brown beans, put them in a large pot, cover well with cold water, and bring to a boil slowly. Pour off the wrater, cover with cold water, boil again and repeat this twice. The last time add a large kitchen spoon of lard or dripping and boil until the beans are tender. Remove to a large casserole, or bean pot, season well with salt, and add two or three chile peppers, broken up. Cover for an inch with the bean water and simmer in the oven, or on top, for several hours, stirring frequently to break the beans slightly, so as to thicken the gravy, adding a little boilingwater if necessary. A few minutes before serving, sprinkle with grated cheese and brown in the oven. 201. FRITURA MIXTA (VEGETABLES)— SPANISH Parboil vegetables as in chitchkee (No. 192), keeping them separate. Mix the smaller ones with enough thick cream sauce (No. 123) to hold together, then chill. Cut in cubes, dip all in fritter batter (No. 446), and fry golden brown in deep fat. Drain on paper and pile up on a platter. 202. GREEN PEAS— ITALIAN Chop a large onion fine and fry with two slices of bacon diced, in a tablespoon of butter. When tender add a pint of young green peas, cover with soup stock and simmer for a quarter of an hour ; then add a crisp lettuce, cut in quarters, salt and pepper. Cover and cook until all are tender. 203. GREEN PEAS AND MINT— ENGLISH Boil a pint of tender young green peas in plenty of rapidly boiling unsalted water for about fifteen minutes. Drain and turn into a saucepan with a tablespoon of melted but- ter, half a teaspoon each of salt and sugar and a few sprigs of fresh mint. Cover and simmer very slowly for five minutes, remove the mint and serve. 204. JERUSALEM ARTICHOKES Wash and peel a dozen of the artichokes and fry until brown in two tablespoons of lard in a baking pan. Sprinkle with salt and pepper and bake for twenty-five minutes. Drain and serve in a hot sauce of two tablespoons of melted butter, the juice of a lemon and a tablespoon of finely chopped parsley. 205. JERUSALEM ARTICHOKES— ITALIAN