Eggplant

Ingredients

• I
• plenty of salt
• Dip in batter or in egg and crumbs

Method

1. 1

   Wash eggplant and cut in 0.5-inch slices.

2. 2

   Pare, pile slices together with salt between them, cover with a plate and weight, and let stand several hours.

3. 3

   Drain, wash well in cold water, and dry.

4. 4

   Sauté or fry in deep fat.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 6. The excerpt below is the record exactly as published.

Eggplant . . . I — — — — — — — Creamed salsify . I bunch 2qt- 2tb. Itsp. itsp. _ 2 C. 4tb. Brussels sprouts . iqt. 2qt. 2tb. Itsp. itsp. — 3 C. 4tb. r.lb..or - 2tb. Itsp. iup. ic. - Scalloped toma- toes .... iqt. — 4tb. Itsp. itsp. 1 c. — _ Baked tomatoes . 4 — 4tb. Itsp. itsp. — — — Jerusalem arti- chokes . . . 4 3qt 2tb. Itsp. _ — 2 C. 4tb. Succotash . . . 3C- — 2tb. itsp. itsp. — I C. — Summer squash . 2qt 2tb- itsp. itsp. - - General Directions. All vegetables should be thoroughly washed and cooked till tender in freshly boiling, salted water (^ tb. salt to I qt. water) unless otherwise directed. Asparagus. Remove white part of stalk and tie in bunches. Cook about 20 min. When asparagus is soft, drain well and place on slices of buttered toast which have been previously dipped in the water in wfiich the asparagus was cooked. Season with required seasonings. Green peas. Shell and wash. Cook | to i\ hr. according to age. Drain and season. Shell beans. Prepare like Green peas (above). Will require at least l hr. to cook. Green corn. Remove husks and silk as soon as corn comes from market. Wash before cooking. Requires 20 to 30 min. to cook and is done when no juice appears if com is pricked with a fork. 2 tsp, sugar may be added to water while cooking. Serve wrapped in a napkin. d,:...l,CjOO^:;Ic 14 THE PRACTICAL COOKBOOK Stnffed peppers. Additional ingredients: 4 tb. chopped meat or 6 tb. grated cheese, i tsp. scraped onion may be used with meat. Remove stem end and seeds from the peppers and parboil 10 min. Drain thoroughly, turning upside down to dry, and fill with a stuffing made from the stale bread crumbs and the seasonings, adding enough boiling water to moisten well. Bake 25 to 30 min. in a moderate oven and serve with or without toast and Brown sauce (p. 30). Eggplant. Wash eggplant and cut in ^-inch slices. Pare, pile slices together with plenty of salt between them, cover with a plate and weight, and let stand several hours. Drain, wash well in cold water, and dry. Dip in batter or in egg and crumbs

Cook this with the app: pantry check, scaling, and the assistant.