Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1907-07-20

much worked UP by the story that
number of Campbells mounted had rid
den laughing and JHering through Glen
coe.
"A cross, ill-natured servant should
never be retained after having once es-
hibited her temper. II Is better to have
peaceful atmosphere In the home and
TO do ones own scrubbing aud cooking
than TO De at swords points With some
tyrant OF the kitchen. When employ
ing housemaid or cook explain the
work exactly as II Is Don't make It
appear too easy. If there are incon-
If the man of the family Is likely to
be late for dinner three nights a week.
put that unpleasantness before the
applicant, go she viii know what 10 ex-
pect. Explain that such annoyances are
part of the work for which she Is paid
The woman who permits servant to
lounce around and slam dishes and
look like an angry pirate ought to be
bullyragged by her maid. The woman
who Is mistress OF her home will stand
that sort of thing just about half
minute, or time In which to catch her
breath for fine burst OF oratory. Treat
your servant with extreme Kindness,
but don't permit her to run the house
That's your, privilege and your pleas
rre, and sometimes your despair.
Nearly everybody has some idea how
to fry eggplant. Therefore, omit the
recipe for preparing the delicious yegc-
table In that way. Comparatively few
cooks know how good II may BIO made
II handled in obedience to the directions
which follow this preamble.
Parboil the eggplant for 10 minutes II
II be OF medium size. Put it over the
fire In cold, sailed water and keep IL
there for 10 minutes after the boil Is
reached, Plunge then into ice water
and leave II to get cold and firm II is
we'll to parboil and cool II the day be-
fore IL is.to be cooked, as II will then DO
cold to the heart.
When this has boon done cut the egg
plant iir half, lengthwise, and scrapo
out the heart, leaving crust an inch
thick. Minca the pulp and mix TO IL
forcemeat with minced chicken or veal
or duck, fine crumbs. well seasoned,
melted butter and dash OF onion
juice.
with this forcement III both halves
OF the eggplant put them together In
the original shape and bind securely
with soft cotton lampwlck or tape, Lay
In your covered roaster. pour a cupfui
| OF good stock about II, cover closely and
bake. Basic with the stock every 10
| minutes II should be done In about a.
| minutes, unless II Is very large.
Trarsfer TO a dish, remove the strings
| carefully not to separate the halves,
and keep hot while you thicken tho
| gravy left IN the pan with Drowned
| flour rolled In butter Boil up and pour
| over and about the eggplant,
| Crate. or slice with sharp knife,
| the kernels from ~ ears OF corn. II tho
| corn be hard. CRATE IL. II immature, II
win lose nearly all Us substance under
| the crater. The knife viii slice II 10
better advantage season with pepper
and salt and stir In a tablespoonful OF
sugar and two tablespoonfuls OF melted
butter Beat light the yolks OF four
eggs and whip the whites stiff. stir the
yolks into u scant quart OF milk and
| into this the seasoned corn. Finally,
fold IN the frothed whites pour tho
mixture into the buttefed pudding disll
and bake. covered, half an hour, then
brown.