Though but rarely seen, this vegetable is a most delicious one. Pare each one, and split them down length- wise ; remove the soft interior part. Melt a little butter, and place the half auber- gines to simmer in this. When slightly browned, VEGETABLES AND VEGETABLE DISHES. 41 remove them to a fireproof disli, and stir into tlie butter a teaspoouful of flour✪ Stuffed Cucumbers aud a few spoonfuls of gravy. Chop up the portions which were removed from the insides ; add a good spoonful of fresh herbs minced and salt and pepper to them^ then mix in with the sauce. Let this cook awhile, then fill up the cavities of the aubergines^ sprinkle the surface with bread- crumbs^ place a few bits of butter in the dish^ and bake quickly for ten minutes. Serve in the same dish. Grilled Aubergines. Split them lengthwise, and steep them in salad oil for ton minutes, then drain them, and sprinkle with salt and pepper, and broil them over the fire, turning on both sides. Aubergines may also be split and fried ; also baked simply with butter. Fried Parsley is not as frequently used as it should be ; for garnishing hot pastry or fried dishes it should always be used in preference to fresh. Place the picked sprigs in a frying-basket, and plunge that for exactly one minute into boiling fat. 42 VEGETABLES AND VEGETABLE DISHES. Curried Veg-etables. The following vegetables all make excel- lent curries, and tliis form of serving vegetables makes a pleasant variation, besides being a very savoury one. The addition of a little dessicated cocoanut (purcliasable from any grocer in tins) gives a delicacy to tlie flavour. Potatoes, celery, onions, turnips, parsnips, articliokes, haricots, broad beans_, vegetable marrows, and cucumbers. For a hroK'U curry proceed as follows : — Have ready some hot fat, enough to fry the vegetables with ease. Have the latter cut in slices or small even- sized pieces; fry them until brown and tender through ; sprinkle them all over with a little curry powder, and add sufficient salt. If you have no brown thickening ready made, dredge the vegetables with a little baked flour before they leave the frying-pan ; then pour in a good cupful of clear stock, a spoonful of '' ISTabob ^' or other sharp sauce and ketchup, a pinch of cocoanut, and half the juice of a lemon✪ Curried Vegetables. Let all simmer together for several minutes, then serve in the same w^ay as a meat curry. VEGETABLES AND VEGETABLE DLSHES. 43 For a iL'lilte curry^ cook the vegetables in water previous to cutting tliem up. Make a small quantity of rich white sauce. Dissolve a little butter in a stewpan ; put the vegetables in to become well heated throuo-h, but not to brown ; pepper them with curry powder; stir in the sauce^ then just before serving add a little cream. Vegetable Pies. As in carries^ a combination of different vege- tables produces a better result than any one kind used singly ; also the seasoning must not be given too sparingly. Most vegetables for pies should be at least partly cooked beforehand, and onions are more rich in flavour if previously /r/ecZ. A sprinkling of tapioca, sago, etc., gives smoothness and '' body ^' to the pie. Seasonings should consist of pepper, salt, fine herbs (dried or fresh), cayenne, mace, allspice, and sometimes grated cheese. ✪ Vegetable Pies

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Though but rarely seen, this vegetable is a most delicious one. Pare each one, and split them down length- wise ; remove the soft interior part. Melt a little butter, and place the half auber- gines to simmer in this. When slightly browned, VEGETABLES AND VEGETABLE DISHES. 41 remove them to a fireproof disli, and stir into tlie butter a teaspoouful of flour aud a few spoonfuls of gravy. Chop up the portions which were removed from the insides ; add a good spoonful of fresh herbs minced and salt and pepper to them^ then mix in with the sauce. Let this cook awhile, then fill up the cavities of the aubergines^ sprinkle the surface with bread- crumbs^ place a few bits of butter in the dish^ and bake quickly for ten minutes. Serve in the same dish. Grilled Aubergines. Split them lengthwise, and steep them in salad oil for ton minutes, then drain them, and sprinkle with salt and pepper, and broil them over the fire, turning on both sides. Aubergines may also be split and fried ; also baked simply with butter. Fried Parsley is not as frequently used as it should be ; for garnishing hot pastry or fried dishes it should always be used in preference to fresh. Place the picked sprigs in a frying-basket, and plunge that for exactly one minute into boiling fat. 42 VEGETABLES AND VEGETABLE DISHES. Curried Veg-etables. The following vegetables all make excel- lent curries, and tliis form of serving vegetables makes a pleasant variation, besides being a very savoury one. The addition of a little dessicated cocoanut (purcliasable from any grocer in tins) gives a delicacy to tlie flavour. Potatoes, celery, onions, turnips, parsnips, articliokes, haricots, broad beans_, vegetable marrows, and cucumbers. For a hroK'U curry proceed as follows : — Have ready some hot fat, enough to fry the vegetables with ease. Have the latter cut in slices or small even- sized pieces; fry them until brown and tender through ; sprinkle them all over with a little curry powder, and add sufficient salt. If you have no brown thickening ready made, dredge the vegetables with a little baked flour before they leave the frying-pan ; then pour in a good cupful of clear stock, a spoonful of '' ISTabob ^' or other sharp sauce and ketchup, a pinch of cocoanut, and half the juice of a lemon. Let all simmer together for several minutes, then serve in the same w^ay as a meat curry. VEGETABLES AND VEGETABLE DLSHES. 43 For a iL'lilte curry^ cook the vegetables in water previous to cutting tliem up. Make a small quantity of rich white sauce. Dissolve a little butter in a stewpan ; put the vegetables in to become well heated throuo-h, but not to brown ; pepper them with curry powder; stir in the sauce^ then just before serving add a little cream. Vegetable Pies. As in carries^ a combination of different vege- tables produces a better result than any one kind used singly ; also the seasoning must not be given too sparingly. Most vegetables for pies should be at least partly cooked beforehand, and onions are more rich in flavour if previously /r/ecZ. A sprinkling of tapioca, sago, etc., gives smoothness and '' body ^' to the pie. Seasonings should consist of pepper, salt, fine herbs (dried or fresh), cayenne, mace, allspice, and sometimes grated cheese.

The profession of cookery, from a French point of view