Science of food & cookery

Pare eggplant, and cut into slices about 1/4. inch thick. Drop into boiling salted water, and let cook until nearly done. Drain, and lay in an oiled pan. Pour a spoonful of cream sauce over the top of each piece, and brown lightly in a quick oven. BREADED EGGPLANT Pare, and cut into thick slices. Drop into boiling salted water, and cook until slightly underdone; then drain. Dip each piece first into flour, then into cream, or milk and egg, then into fine bread or cracker crumbs. Lay in a baking pan. Brush over with cream, or milk and a small piece of vegetable butter. Cover, and bake until thoroughly done; then remove the cover, and brown lightly. (See also Eggplant Saute, page 142.) GREEN LIMA BEANS Immature, shelled beans of various kinds are a highly valued article of diet in almost all countries. The cellulose, so woody in the ripened bean, is tender and easily cooked in the fresh shelled bean, and the flavor is excellent. They should be freshly gathered and shelled, stewed until tender, and the liquid reduced low, and seasoned with a little vegetable butter or rich cream. SUCCOTASH Add an equal quantity of stewed corn to the cooked shelled beans, shake together, reheat, and serve. Canned beans or well cooked dried beans may be used in the place of fresh beans if MASHED TURNIPS Pare young turnips, and cook in a steamer, or in a colander over a kettle of boiling water, until tender. Mash, season with a little rich cream or vegetable butter, and serve. STEWED TURNIPS Pare young turnips, and cut into quarters or eighths, lengthwise. Put into a saucepan with water barely enough to cover, and salt to taste. Let boil continuously until done, and the liquid mostly evaporated. Add a little vegetable butter, reheat, and serve. TURNIPS IN CREAM Cook turnips the same as for stewed turnips; and when the water is mostly evaporated, add rich cream or cream sauce, shake together, reheat, and serve. SCALLOPED TURNIP Use the same proportions of bread, milk, and egg as for scalloped summer squash ; and use 2 cups of the foregoing mashed turnip, in the place of the mashed summer squash, and bake the same as scalloped summer squash. STEWED CELERY Scrub celery stalks with a brush, and remove, as far as possible, any tough strings or fibers that would be unpalatable. Cut crosswise into slender pieces, add water to cover, salt to taste, and let boil gently until tender, and the water mostly evaporated. Season with a little rich cream or vegetable butter, reheat, and serve. STEWED CELERY WITH PEAS Add an equal quantity of cooked fresh shelled peas (or canned peas after draining thoroughly) to the above stewed celery. Reheat and serve. STUFFED SWEET BELL PEPPERS Choose 5 medium sized bell peppers. Wash, cut in halves lengthwise, remove the seeds, stem, and cook in boiling salted water for 10 minutes. Drain well, and stuff each half pepper with the "rice and nut pattie" mixture (page 141), or with the Spanish rice mixture, having them well rounded. Place close together in an oiled baking pan, add a little of the liquid drained from the peppers, or a thin brown gravy, cover, and bake in a good oven for half an hour; then remove the top pan, brown lightly, and serve. KOHL-RABI