The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-08-13
POSSIBILITIES OF THE EGGPLANT
One of the Most Useful If Not the
Most Valuable Of Our Vegetable
Products.

Products
| All products which are used as foods
are not esteemed solely for the amount
of nutriment or food bulk which they
| contain, for some OF little value for ac-
tual working basis are not the less use
full for purposes other than pleasing the
eye or palate. And they make admirable
substitutes for meats and heavier foods
when the system does not require these
foodstufrs. as they possess sufficient
amount of that element which under
the influence Of heat propery applied give
flavor similar 10 well cooked meats. and
as the taste controls TO a very great
extent. IL not wholly, in most cases. the
| appetite and desire 70 eat, We are just
as well satisfied and often better nour-
ished on these simpler foodstuffs, for in
some sense all matter used for human
food, whether solid, semi-solid or liquid.
meat, fruit or vegetable, contains some
nutritive value which may be appropri-
ated TO serve in maintaining an even bal
ance OF health.
In the fruit and vegetable world the
line of demarkation is often very faint
ly drawn, some of our fruits being used
entirely as vegetables. This is the case
with the egg plant. which. although be-
longing to the nightshade family is not
a vegetable in same sense as the potato
TO which il is closely allied, or can it
be used in the same manner as the succu-
lent cousin. the tomato. which it more
closely resembles in character 1t evil
IDENTIFY derives its name from its shape
which is similar to an egg, but there the
relation ceases
Sauted Eggplant.
The egg plant is not as well known as
the tomato. but wherever introduced
spring Immediately into popularity. Its
flavor is generally liked and it may be
easily prepared and served in a great
variety of ways as a breakfast, lunch or
dinner dish, as meat or vegetable.
Cut the egg plant into slices quarter
OF an inch thick, but do not remove the
skin, as ii keeps the slices in shape.
Sprinkle slices with salt. pile them one
on the other on a platter and place
plate holding a weight on top OF them
and let stand for an hour to express
their juice. Then dip the slices in beaten
egg and bread crumbs which have been
seasoned with pepper, or in frying bat
ter and saute nice brown on both sides
in little fresh dripping or vegetable fat.
Stuffed Eggplant.
Wash but do not peel; put in a pot
of boiling water and boil until tender.
about thirty minutes; then cut in half
lengthwise and scoop out the pulp care
fully without breaking the skin. Chop
the pulp and season with salt, pepper
and two tablespoonsful OF butter; refill
the spkins. sprinkle with fine bread
crumbs moistened with butter and set
them in a pan in the oven to brown.
ScaIIoped Eggplant.
Pare a nice, fresh, ripe egg plant and
divide into halves or quarters. according
to size; put into 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 cupfull add an equal guam
tity OF bread crumbs, a tablespoonful of
thick. sweet cream. a seasoning OF salt
and pepper TO taste. Last OF all add one
egg well beaten. Turn all into baking
dish. sprinkle the top with bread
crumbs and place in a hot oven long
not long enough to cook dry.
BroiIed Eggplant la ProvIncaie.
Cut of the stem end and cut the plant !
in halves, and boil four small egg plants /
as follows: Cut slight incisions in the 4
meat with a sharp knife and ill with /
salt and pepper and haste with oil. 1
place on a grill and broil until soft Ar
range on a hot platter with the inside /
pour melted butter over them /
or serve with following: Heat an ounce I
OF oil in a saucepan. add a chopped shall /
lot and two bruised cloves Of gariick; !
fry a little; add a cup OF tomato sauce 4
and let come TO a boil. Pare and shred 4
a few anchovies and put them on each /
piece OF egg plant: pour the sauce over \
them and sprinkle a little lemon Juice I
and chopped parsley over them and serve.
Eggplant rltalienne.
Take two medium sized egg plants. cut
OF the stems. cut lengthwise in halves.
make ineisions inside and FRY the plant
IN little oil until tender. then drain on
soft paper Pit in two ounces Of but
ter. two ounces Of finely chopped salt
pork. chopped shsnots and a pint q
small mushrooms. chopped. stir and cook
ten minutes Take up most Of the ieshY
part OF the egg plant and chop a little.
put X with the above preparation. season
with salt. pepper and chopped parsley.
Mix well and put this mixture into the
egg plant shells. place them or baking
dish: sprinkle with fresh bread crumbs
and grated Parmesan cheese and small
bits Of butter. and bake a light brown
ln medium hot oven Slide these OFT
on q dish. pour several tabiespoonsful q
heni-glaze sauce around them and serve
very hot
Dressed Egeplsntt.
Boil a medium sized egg plant IN =
arge kettle q boiling water unffl ST
enough % pierce with straw Take
out. cut IN half. turn cut sides down on
= dish and drain peel while bot and
chop fine. retsru 70 the saucepan ~
season with SALT. pepper. Wo-cestershire
sauce two tahIespoonsful = butter ~
little good. rich cream stir over the
fire eight Or ten minutes. turn into heated
Dish and serve very hot
Eggplant Frltters.
Boil the egg plant until tender. then
peel. drain and chop Or mash fine sea-
son with salt and pepper ard little
butter whle hot. then - assae urtil
old Nlx wffh two eggs besfea with
iwo tabIsspoonsful n sorr q a suoofh
sst;er- There sho8iI - 5ust euoaEh
sozr- 70 hold the Tuixturs toxether- =
saIf tezspoonfri - baklnE pozsssr may