Stuffed Egg-Plant

Ingredients

• a good sized egg-plant
• about a cup of minced chicken
• 1/2 cupful of fine dry bread crumbs
• salt
• pepper
• two tablespoonfuls of water
• two tablespoonfuls of butter

Method

1. 1

   Parboil egg-plant, cool in salted water, cut in half, and scoop out seeds.

2. 2

   Mix pulp with chicken, salt, pepper, and bread crumbs.

3. 3

   Fill halves, tie, and bake in a dish with water and butter for half an hour.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 15. The excerpt below is the record exactly as published.

tablespoonfuls of butter to a light brown, add small tablespoonful of flour, mix with carrots and cook for ten minutes. MRS. F. STEIN. Baked Cabbage. Drop well-washed cabbage leaf by leaf into boiling water and boil 20 minutes, adding a tablespoon oi salt to a quart of water. Drain, chop finely, arrange in a baking dish, add a cup of bread crumbs and a sauce made of milk thick- ened with corn starch and a piece of butter. Bake 15 minutes. MRS. 0. EVERS. Filled Cabbage. Take a small head of cabbage, cut fine, boil tender in salt water, drain; add 3 well-beaten eggs, pepper, salt, a small onion and 2 cups soaked light bread. If too thin, add flour. Place this in a cabbage leaf, tie in a white rag and boil in salt water for 1 hour. Serve with browned butter. MRS. L. HENZE. Creamed Cabbage. Chop cabbage to make two quarts. Cover with cold water, soak one hour; drain; cover with boiling water, 1 teaspoonful of salt; boil for twenty minutes, uncover- — 49 — ed; drain again. Rub together 1 tablespoonful of butter and 1 tablespoonful of flour, add y2 pint of milk; stir until it boils. Season with a teaspoonful of salt and pepper, add the cabbage, heat carefully, and serve. MISS ALMA SCHUCH. Baked Green Corn. To two cups of cooked green corn cut from cob and chopped fine, add 2 eggs slightly beaten, one teaspoon salt, Y$ teaspoon of pepper, 1 teaspoon of sugar, 2 table- spoons melted butter and 2 cups of scalded milk. Mix well and turn into buttered pudding dish. Bake until firm, in moderate oven. MRS. G. L. STEBBINS. Broiled Egg-Plant. Peel and cut into rather thin slices and lay in salt- ed ice-water for an hour; spread upon a soft towel and cover with another, patting and pressing the slices until they are entirely dry. Leave them for 10 minutes in a mixture of three tablespoonfuls of olive oil and the juice of half a lemon; sprinkle then with salt and pep- per, and broil quickly upon a wire broiler. Twelve mi- nutes should cook both sides. MRS. AD. CRENWELGE. Stuffed Peppers. 4 sweet green peppers; 1 cup cooked rice; 1 cup cold minced chicken; 2 tablespoons finely cut celery; onion juice; pepper and salt; 2 tablespoons melted butter; i/o cup tomatoes. — 50 — Split peppers in half, remove seeds and ribs. Mix the ingredients, fill into peppers, grate cheese over top and bake in pan with little water. MKS. A. W. MOURSUND. Stuffed Egg-Plant. Parboil a good sized egg-plant for about 10 minutes, and throw at once into cold salted water. Leave there for an hour. Cut into halves, lengthwise, and scoop out seeds and pulp, leaving the walls half an inch thick. Run the pulp through a food-chopper; add to it about a cup of minced chicken (or any kind of meat). Add salt and pepper and % cupful of fine dry bread crumbs. Fill the halves with this stuffing and tie together with a string. Put into a baking-dish with two tablespoonfuls of water

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