The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-08-16
TOPEKA STATE JOCRNAI4 SATURDAY EVENING" AUGUST 16 1902.

Of boiling water end boil until tender.
about thirty minutes; then cut in half
lengthwiSe and scoop out III pulp care
fully without breaking h skin. Chop
and two tablespoons of butter; refill the
skins. sprinkle with fine bread crumbs
moistened with butter and set them in
a pan in the over to brown
SCALLOPED EGGPLANT.
Pare a nice fresh, ripe eggplant and
divide into halves or quarters. according
to size. Put into q kettle of boiling
water and cook until tender enough to
be pierced easily with a fork. Turn into
a colander and drain Then place in a
heated bowl and beat with a silver fork
until well broken up Measure the pulp
and to every cupful add an equal guam
t1ty of bread crumbs, a tablespoonful OF
thick. sweet cream, a seasoning of salt
and pepper to taste. Last of all add enc
egg well beaten. Turn all INTO a baking
dish, sprinkle the top with bread
crumbs and place in a hot oven long
enough to brown and set the egg but
not long enough to cool dry.
BROILED EGGPLANT A LA PRO-
VINCALE-
Cut off the stem end and cut the plant
in halves, and boil four small eggplants
as follows: Cut slight incisions in the
meat with a sharp knife and fill with
salt and pepper and haste with oil:
place on a grill and broil until soft. Ar
range on a hot platter with the inside
- = &<ot7tr 4o4A %S@tS
them or serve with following: e ar
ounce of oil in a saucepan, add a chop
ped shallot and two bruised cloves of
garlic; fry q little, add a cup of tomato
sauce and let come to a boil Pare and
shred a few a~nchovies and put them on
each piece of eggplant; pour the sauce
over them and sprinkle a little lemon
juice and chopped parsley over them
and serve.
EGGPLANT A L'ITALIENNE.
Take two medium sized elephants.
cut off the stems, cut l~engthwise in
halves. make incisions inside and fry
the plant in a little oil until tender,
then drain on soft paper. Put in two
ounces of butter. two ounces of finely
p salt pork, chopped shallots and
a pint of small mushrooms. chopped;
stir and cool ten minutes. Take ~up
most of the fieshy part of the eggplant
and chop a little; put it with the above
preparations, season with salt. pepper
and chopped parsley. Mix we'll and put
this mixture into the eggplant shells.
place them~on a baking dish; sprinkle
with fresh bread crumbs and grated
Parmesan cheese and small bits of but
ter. and bake a light brown in a med
dish. pour several t-ablespoonfuls of
demi-glaze sauce around them and
serve very hot.
DRESSED EGGPLANT.
Boil a medium-sized eggplant in a
large kettle of boiling water until soft
! enough to pierce with a straw. Take
out, cut in half. turn cut sides down on
a dish and drain; peel while hot and
chop fine: return to the saucepan and
seaso with salt, pepper, Worcester
shire sauce, two t~ablespoonfuls of but
ter or a little good, rich cream. Stir
over the fire eight or ten minutes, turn
into heated dish and serve very hot
EGGPLANT FRITTERS.
Boil the eggplant until tender then
peel, drain and chop or mash fine; ca
son with salt and pepper and a little
butter while hot: then set aside until
cold. Mix with two eggs beaten with
two tablespoonful of flour to a smooth
batter. There should be lust enough
flour to hold the mixture together. A
half -teaspoonfukof baking powder may
be added to the -four if you want the
~fritters puffy" In this case fry in
deep hot fat, otherwise fry them on a
hot griddle like batter cakes
EGGPLANT A LA ROMAN.
Parboil a good sized eggplant for ten
minutes, then throw into ice cold salt
ed water and let it remain for an hoa1r
until it is plump and firm. Cut into
lengthwise halves and scoop out seeds
and pulp. leaving walls about half ar
inch thick. Press the pulp through a
colander or chop fine and d half a
cup of minced cooked ham or chicken
and two tablespoonfuls of chopped nuts
pine nuts or blanched almonds; season
to taste with salt and pepper and third
of a cup of fine moist bread crumbs
Fill the shells with this mixture and
put the halves together and bind close
ly with a strip of muslin or tape. Put
the plants into a baking dish with just
enough stock or melted butter and hot
water to cover the bottom; cover close
ly and bake in moderately hot oven for
half an hour or until tender but moi
broken. Remove the bindings, arrange
on a heated dish and serve with cheese
sauce.