Stuffed Eggplant

Ingredients

• two tablespoons of butter
• one of finely chopped onion
• half cup of strained tomato
• one egg well beaten

Method

1. 1

   Melt butter in frying-pan, add chopped onion, cook briefly, then add to the pulp.

2. 2

   Season with salt and pepper, moisten with strained tomato, mix well, return to frying-pan, cook for five minutes, cool, and add beaten egg.

3. 3

   Refill eggplant and cover with buttered crumbs, bake for thirty minutes in a moderately hot oven.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 72. The excerpt below is the record exactly as published.

one of finely chopped onion, cook for a few moments, and add all to the pulp. Season all with salt and pepper, and moisten with half cup of strained tomato. Mix all well, and return to frying-pan; cook for five minutes, cool, and add one egg well beaten. Refill the eggplant and cover with buttered crumbs, and bake for thirty min- utes in an oven not too hot. Cauliflow^er. Cauliflower is the poetry of the cabbage family. They are in the market throughout the year. In select- ing cauliflower choose those with the floweret white and free from black spots, and with leaves surrounding the head fresh and green. Trim outside leaves off and cut stalk even with the edible portion, and place head down in cold water with salt added to draw out any insects that may be concealed in the floweret. Let it rest for half an hour. Cook in boiling salted water until ten- der, but no longer. One that is fresh and crisp will cook in from twenty to twenty-five minutes. The cauli- flower may be tied in cheesecloth before placing in the kettle. Put in kettle head down. If to be used as creamed cauliflower, remove, separate the flowerets, and reheat in one and one-half cups of thin white sauce. 156 SCIENTIFIC COOKING. Cauliflower a la Hollandaise. Prepare same as creamed cauliflower, and use Hol- landaise sauce. Cauliflower with Cheese. Prepare cauliflower and place on dish for serving, head up, and sprinkle with grated cheese, then with buttered crumbs. Pour one cup of thin white sauce round the cauliflower, and place in the oven to brown the crumbs and melt the cheese. The casserole is the best form of serving dishes au gratin, for the reason they are always hot. Fried Cauliflower. Prepare by placing in cold water for thirty minutes. Separate into flowerets, shape stalks, and boil in salted water for ten minutes or until tender. Drain, roll in bread crumbs, then in egg mixed with two tablespoons of water, then back to the crumbs again. At time for serving fry in deep fat, drain and serve. This makes a nice entree, with a thick tomato sauce, with sweet green pepper in the sauce. Brussels Sprouts. Brussels sprouts are of the cabbage family also. Each little sprout is a miniature cabbage-head. They grow on a stem, and one stem will yield about one and one-half to two quarts. In the preparation we pick them over and soak in cold water for twenty minutes, then drain. Cook in boiling salted water until you can pierce them easily. One-eighth of a teaspoon of soda (bicarbonate) will help to retain the green color. As soon as tender, drain. Use one cup of thin white sauce to one pint of the sprouts. VEGETABLES. 157 Brussels Sprouts with Butter. Prepare same as above. Drain on cloth placed on colander, and toss in saucepan with one-fourth cup of butter, one tablespoon minced parsley, salt and pepper. Cabbage. In our markets we find the Savoy, purple, sugar- loaf and drumhead cabbage. For boiling, the Savoy is the best ; for cold slaw, the purple and drumhead. Always choose the heavy, solid head. Boiled Cabbage. Remove outside leaves. Cut into quarters, and cut out the tough stalk. Soak for half an hour in cold salted water. Place in kettle with plenty of boiling salted water, and cook for ten minutes. Drain and return to kettle, and cover with boiling water and cook uncovered until tender. Drain and season with melted butter, salt and pepper, or it may be cooked with salt pork. In this case the pork wants to be boiled for about two hours before the cabbage is added, first parboiling the cabbage in salted water and draining to remove the strong juices. Then add to the water in which the pork is cooking, using care to remove the cabbage as soon as it is tender. Too long cooking will make it red and strong. Escalloped Cabbage. Cut one-half boiled cabbage quite fine. Season with salt, pepper and dash of cayenne. Mix with cup of thin white sauce, and put into buttered baking-dish. Cover with buttered crumbs, and, if liked, a sprink- ling of cheese. Put into oven and bake until crumbs are browned. 158 SCIENTIFIC COOKING. Stuffed Cabbage. Cut out stalk end of head of cabbage, leaving a hollow in the shell. Make a stuffing with one pound of good pork sausage, one cup bread crumbs, one sweet pepper cut into fine ribbons, one onion, a little parsley, and one egg. Moisten with a little water or milk, fill cabbage, and tie tightly in cheesecloth and place on trivet in kettle. Fill half full of water. Cover closely and steam until cabbage is tender. Serve a tomato sauce, rather thin and highly seasoned. Purple Cabbage with Wine. Slice the cabbage very fine. Soak in cold water, drain, and cook in stewpan with two tablespoons butter,

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