New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-08-01
EGGPLANT AZ A FOOD.

--,.. .u,.,,or, has beon in Use but few score o.,
vcars Like the potato and m" to'ih'o - W., -,
g. tho much dreaded nGhtshhde tatti'S' WIN" ~
,,od the general reputation OF being POISONOUS
T'her. IS a hxed opinion that the potato vino 10
poisonous ~ .ohohi,
The notion that this family IL poisonous p'oU"D',
aros. from the extreme acridiiy OF the lo'"se INV
,r,,i, Of all the genus s0anum' 70 "hich '"e Po''
IS tuberosum) belongs. In the common 'o'''" w
,ne acriditv Of the genus solanum seems TO DE IN
~. ..eds not IN the pulp Of the fruit Inc l'"''
~, ,ne common black nghtshade. Solanum niger
| iooks curiousy Ike miniature eggplants ana II II
not strange therefore. that the huge ofacK-purp'o
fr7,l, ~ the eggplant should have been once mis-
taken for deadly thing. such as WITCHES "''e
fahlcd 10 gather OF old for their cauidrohs'
~. ,ho ,o,oto and tomato. the eggplant when
,o,,orl,, treated FOR food Is most delicious veg
e,ahle Even the berries Of the black nightshhde
are used FOR food IN some parts OF Ibis country
M the Far West they are probably or certainty
should be subjected to some process ike that en-
rIoved for the eggplant 20 remove their acrldity
,rn rrroon bIttersweet Soanum dulcam9a, fur
,,ahes IN medicine the principal solania, which Is
olso found In the other species named OF this
genus It seems act as poison IL u.s. now
- asuv extracted by boiling water The
marta Tint show lcridity are therefore 10 be re-
rardcd AS unwholesome when uncoaked Even the
- - the tomato may render the old fashioned
,o,ion that It was poisonous true to n certain
extent
cat, seerns to draw out the injurious principle OF
.o,anta otherwise green tomatoes with their seeds
,.ould not make a wholesome pickle. They should
olxavs be sprinkled with salt. as all green vege-
,ah,es should be that chopped sliced for
,ickI.s and they should be put In "A press TO draw
nntt rank juices. Eggplant, when used for the
,.hle should be treated in the same way. but may
Ea Won't I'm a press under water instead OF being
~ nrcpare an eggplant In this way. slice H. rub
o,cb 'sIice thoroughly with an abundance of hne
au and lay the slices In bowl one over the other
ed ever them with cold water. Keep saucer
Cor them to hold them under the water, ana after
-. bave remained thus for four hours. rinse OF
~ sIires nd dry each one with cloth. Dip them
- heaten egg then in dried and sited bread
'r,rrhs and Try them In pot or spider OF Snoh-
~ ho, "a, FOR five minutes. The fat must be hot
I,,eh Ia cook croquettes and deep enough to i'm
,nsrs, me slices OF eggplant.
~ NOT attempt however. to cook eggplant in any
~, Witch does not first provide for removing It's
acridty by boiling 1t In sailed water, -
X, ,rocess Is as successful as frying. because
,hts nrenaratory work of removing the acridty can
then be perfectly done. Eggplant can be broiled
and served with matre hotel butter. II should
,hen he sliced and soaked In salt ana wdterAand
drained and wiped In the same way II was drained
for frying. II is more easily cooked through WHEN
fried than when broiled , L..
Tomatocs especially green ones. are prepared Tor
sweet pickles or for chow-chow or for sour pickles
Of any kind by chopping or sllclng them Put them
In LAYERS I'm a coarse bag OF burap or any strong,
-meshed material and sprinkle salt over each
mouth OF a barrel kcg. Put board over the
bag and lay weights on the beard. The strong,
acrid Juices Of cabbage, sliced cucumDers or almost
any green vegetable be subjected 10 this pro
cess 10 be wholesome and Of good flavor in pickles.
Where whole vegetables are used 1t u necessary TO