The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-09-19

cred, then slice a quarter of an inch thick
and pare. Cut each slice into quarters
quickly in enough vegetable fat or clari-
ned Suet until a nice brown. Make ono
anu ohe-naII OF good Whlte sauce, using
nan stock, arrange the eggplant IN but
tered baking dish with alternate layers OF
the sauce with grated cheese sprinkled in
between. Cover the top with bread crumbs.
dot with bits of butter and bake in a
moderately hot oven for 20 minutes.
EGGPLANT A LA PARISIENNE.
Boil one large or two small eggplants
until tender, then peel and mash smooth
with q silver fork, season with two table
salt and a little minced thyme. Mince fine
two hard boiled eggs and one-half an on.
crumbs. Mix well with the pulp of tina
elephants, put into a buttered dish, sprin.
kie bread crumbs over the top with bits OF
butter and bake in a quick oven until
EGGPLANT CRoQUETTEs.
Put small eggplant in boiler of water
to which has been added a. teaspoonful of
vinegar, boil 20 minutes, then drain and
mash To one pint of the pulp add half
ana pepper to taste The nl ixt9fe e Should
be stiff enough 10 shape in small cakes:
Fry Fry them in deep hot fat turning several
crack open. Serve with tomato or mush-
room souce.
STUFFED EGGPLANT
Select a medium sized eggplant and af-
ter washing thoroughly and wiping dry,
cut into halves lengthwise. scoop out the
keep in shape. Chop the meat fine with
a silver knife, mix with equal quantity
Of coarse bread crumbs, two tablespoon
taste; moisten with a little brown stock,
fill the shells with this mixture, place
narrow thin strips of bacon over the top;
place in a buttered pan and bake in
quick oven for 40 or 10 minutes.
SAVORY EGGPLANT.
Cut the eggplant in half lengthwise,
scoop out the contents as in preceding
recipe. chop rather fine; put into a sauce
pan with two ounces of minced raw ham,
add enough boiling water to cook tender
without burning, leaving the mixture
rather soft when done. Remove from the
fire and add a tablespoonful of butter
melted. a level teaspoonful of minced on
ion, salt and pepper to taste and two or
three large tablespoonful of fine bread
crumbs. FIJI the shells with the mixture
put a lump of butter on top of each and
bake in a quick oven for 20 or 80 minutes.
EGGPLANT A LA TURGUE.
Cut up an eggplant into quarter inch
slices. salt and let them lie under weight
for several minutes, wipe them dry in
cloth and saute them in butter until a
rich brown. Mince some beef fine with
some parsley, "A slice or very small part
of an onion, two large fresh tomatoes
add salt and pepper to taste ana Two ia
blespoonfuls of butter. Stew together in
agate saucepan until the meat is well
cooked. Butter a baking dish or mold and
I'll 1t up with alternate layers of the
eggplant and the beef mixture. Bake in
a very hot oven for 35 minutes, serve hot
from the baking dish or If baked in
mold, turn out carefully on a hot plat
EGGPLANT FARCIE, ITALIAN STYLE.
Cut an eggplant in halves. remove part
of the contents. fry a nice light brown
in little sweet butter or marrow fat;
mix with a few chopped shallots, mush-
rooms and a little fat pork. Season with
minced parsley, salt and pepper. Put back
into the shells, sprinkle the tops with
bread crumbs and dot with bits of but
ter and bake until nicely Drowned, about
half an hour. Serve with d garnish OF
cress and little red radishes.