Egg Plant Stewed
From The new home cook book, 1896
Serves 3
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new home cook book (1896), page 73. The excerpt below is the record exactly as published.
EGG PLANT STEWED. Put the egg plants into cold water slightly salted, and boil until they can be pierced with a fork, having changed the water once in the meantime. Peel and mash and sea- son with salt water, pepper and butter. Serve hot. EGG PLANT FEITTEKS. Cook as above until very tender; then drain, skin and mash finely ; mix with it butter, salt, and an egg, with two or three tablespoons of flour, and drop by spoonfuls into hot lard. MACAEONI. Mrs. M. C. Gridley, Evanston. Cook macaroni in water until soft ; then put in a deep dish with alternate layers of grated crackers and cheese, a little salt; fill up the dish with milk and bake one hour. MACAEONL Pour over one-half a pound of macaroni one quart of boiling water and let it stand for half an hour; then drain and pour cold water over it ; in a few minutes, drain again and put it in a kettle of boiling milk and water ; when tender, which will be in a few minutes, drain it and season with butter, cream, salt and pepper. Serve hot. If liked, add grated cheese to season. VALUABLE RECIPES. 179 ONIONS — BOILED. Select those of uniform size ; remove the outer skin, then boil until tender in a large quantity of milk and water ; the flavor will be more delicate. Drain them when tender, and season with butter, salt and pepper. ONIONS — FKIED. Peel and slice and fry in lard or butter; season with pepper
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