The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-10-05

ENeryD0uys
There are several ways of cooking
and serving the richly colored egg
plant In stuffing the plants filling
of chopped cold meats and poultry, or
whatever is at hand may be used with
the pulp and bread crumbs. Here are
q few hints for young housewives
The most simple way of cooking egg
PLAN is to fry 1t. Pare and cut the
egg plant into slices quarter of an
inch thick. salt each slice, place one
above the other and turn a heavy plate
or saucer over them. Stand them in
q colander for one hour to allow the
water to drain off. Wipe each piece
with a soft cloth. sprinkle lightly with
pepper and dredge them all with flour
Have spider over the fire containing
hot oil or melted drippings half an inch
In depth; put in the Toured slices and
let them cook quickly. When the I'M
der sides are Drowned turn the pieces
and brown the other sides. Drain on
brown paper and serve as soon as pos
sible. The slices may be dipped in egg
and then bread crumbs or in batter
and then fried.
For egg plant cakes, peel and slice
the plant and put the pieces in cold
sailed water and boil until tender;
drain them and mash fine and add
some melted butter salt and pepper.
A few chopped nuts or chopped parsley
and few drops of onion juice maye
be used; add beaten egg and mix
well. Make the mixture into small
cakes and fry them rich brown in
equal parts of hot butter and lard.
For canned hni1 "a
plant for ten minutes, and when it be-
comes cool peel the plant and cut it
into good-sized cubes. Put over the
fire in saucepan two tablespoonfuls
of butter, and when it is melted stir
In the same amount of flour; then add
a generous cup each Of milk and cream,
and cook until thickened. Season highly
with salt and cayenne pepper and a
few drops of onion juice. Butter a
) baking dish, and put in a layer of the
prepared egg plant and then a layer
of the dressing, alternating until the
materials are used. having the dressing
the top layer. Sprinkle over the top
dried bread crumbs and tiny bits of
butter. Place the dish in the oven and
cook about twenty minutes.
For stuffed egg plant, wash a good
sized egg plant, put in a kettle, cover
with boiling water and boil twenty
minutes. Then cut into halves length
wise and carefully take out the inside,
leaving wall three-quarters of an inch
In thickness. Mash the pulp that you
have taken out with half a cup Of
finely chopped almonds, and salt and
pepper to taste. If the mixture seems
at all dry, moisten with little white
stock. Fill the shells, heaping them,
and sprinkle with a few crumbs. Place
the shells in pan and bake in brisk
oven until the top is we'll Drowned.
Another stuffed egg plant is prepared
thus; Take a good-sized plant and cut
the fruit into halves lengthwise, and
scoop out the inside, leaving the skin
with half-inch wall all around. Chop
line small onion and green pepper
from which the seeds have been re-
moved; add the inside of the egg plant
u and put them over the fire and stew
until the vegetables are soft. Remove
from the fire and add to them two
hard boiled eggs, finely chopped. the
juice from small lemon, and salt to
suit the taste. Put the mixture in the
half skins, cover the top with bread
crumbs and tiny bits of butter. Put
the stuffed skins in a baking pan In a
moderate oven and bake until the top
40 VI a SOtQCtl bTOWu. Sprinkle CGODD00
B parsley over the tops as soon as they
are taken from the oven and rub the
yolk Of hard-boiled egg through a
sieve on the parsley and serve. Pre-
pared in this manner egg plant is nice
cold with said dressing.
Another mode of cooking egg plant:
Peel the plant and cut 1t in halves.
sprinkle with salt on all sides, and let
the pieces lie an hour. At the end of
that time wipe the halves with a soft
cloth and remove the inside, taking
care not to break the shape. Chop the
pulp fine and mix with it large spoon
full of bread crumbs, some finely
chopped cooked ham or chicken, two
tablespeonfuls Of butter, and salt and
cayenne pepper to taste. Fill the
shells, pressing the stuffing down and
making it level with the walls; fasten
the two parts together with two skew
ers. Place the filed egg plant in a
baking pan, in which have been placed
two slices each OF onion and carrot, a
few spices, and a generous pint of
stock.
Bake In g. moderate oven until the
vegetable Is tender, but will retain its
form. Basic the egg plant frequently
with the stock in the pan while 1t is
cooking; when done remove to hot
platter. Add little corn starch to
the dressing In the pan with two table
spoonfulS of wine and a little lemon
Juice, stir until 1t thickens, and strain
around the cooked egg plant. Remove
the skewers before sending to the
table. This makes a nice course for
q company luncheon.
Another unusual way Is to wash two
geodsized egg plants and throw them
into boiling water for few minutes.
When the vegetable becomes cool place
It on a board and cut 1t through the
center lengthwise, but do not cut the
peel on the under side. Then cut In
the middle of each half again, leaving
Is the peel whole. With a sharp knife
take the pulp from the peels, leaving
them about half an inch thick Chop
the pulp fine and add to 1t two spoon
fuls Of butter. little chopped onion
and parsley, one cup of bread crumbs,
a little scraped chicken meat, and salt
and pepper. Bind the mixture together
with a beaten egg, and If the mixture
seems dry n1oisten 1t with little white
stock. Fill each quarter witheehis mix
ture, rounding it over the top and
sprinkle few buttered crumbs over it
Slide a broad-bladed knife under the
filled peels and carefully place them in
a baking pan. Pour a little stock Ia
the bottom of the pan to prevent the
mixture from drying. Bake them from
fifteen to twenty minutes and care
fully remove them to hot platter and
serve at once.