Science of food & cookery

Pare and dice i medium sized eggplant, and cook in slightly salted water until tender; then drain, saving the water. Put i tablespoon chopped onion, y2 cup diced sweet pepper, 2 tablespoons chopped parsley, *4 teaspoon sage or sweet marjoram, and 2 tablespoons vegetable butter into a small saucepan, and let simmer over the fire for a few minutes, but do not brown. Add 3 tablespoons browned flour, and stir; then i cup of the liquid from the cooked eggplant, and cook to a smooth gravy. Then add the cooked eggplant. Line an oiled baking pan with thin slices of sparsely buttered bread, and pour over it one half of the eggplant mixture. Cover with sliced raw tomatoes ; then add another layer each of bread, eggplant, and tomato. Rub a slice of bread through a colander or strainer over the top, and press down with a spoon, to moisten the crumbs. Bake in a medium oven for 30 or 40 minutes. BEANS WITH NOODLES Wash i cup of navy beans, and cook gently until thoroughly done, adding salt while cooking. Drain, and add to the liquid enough water to make 3 cups. Add 2 teaspoons vegetable butter, and bring to a boil. Sprinkle in the noodles as given on page 264, and let boil gently for 15 minutes. Add the cooked beans, shake together, reheat, and serve. BEAN AND POTATO PIE Wash \y> cups L'ima beans, and cook gently, in plenty of water, with salt to taste. Drain, and add sufficient water to make 3 cups liquid. Add 3 cups sliced raw potatoes, and salt to taste, and let boil gently until the potatoes are tender. Stir I tablespoon vegetable butter with I tablespoon flour in a saucepan over the fire until blended, add a little of the broth, and stir smooth. Add more broth, and pour over the cooked potatoes. Add the cooked beans, shake together, and pour into an oiled baking pan. Cover with pie crust, and bake to a light brown. BEAN AND MACARONI PIE i cup Lima beans i tablespoon vegetable butter i cup broken macaroni I tablespoon flour Salt to taste Cook the macaroni in boiling salted water until well done, saving the water. Cook the beans until tender, with salt to taste. Stir the butter and the flour together over the fire until blended; then add a little of the bean broth, and stir smooth. Add the rest of the bean broth, and enough of the macaroni water to make 2 cups liquid. Add the cooked macaroni and beans, shake together, and pour into an oiled baking pan. Cover with pie crust, and bake the same as bean and potato pie. BEANS WITH DUMPLINGS Wash and cook il/2 cups navy or Lima beans, with water to cover, and salt to taste. Drain, and add enough water or potato water to make 2 cups liquid. Mix together in a small saucepan over the fire 2 teaspoons vegetable butter and 2 teaspoons flour, add a little of the broth, and stir smooth. Add the rest of the liquid, and when it is brought to a boil, add dumplings as given for potato stew and dumplings, page 138. Cover, and let boil gently from 15 to 20 minutes; then add the cooked beans, shake together, reheat, and serve. BAKED MACARONI FAMILY STYLE i cup macaroni raw I tablespoon vegetable butter i cup tomato pulp A sprinkle of sage or thyme i tablespoon onion I egg Salt to taste