The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1913-02-21
DISHES OF EGGPLANT
MANY WAYS IN WHICH DEItcAcy
MAY BE SERVED.
Ssute Is One Excellent Manner,
Though Fried or eroiIed May Be
Recommended - Many Cooks
Prefer Plant seaIIcped.

Eggplant saute.-Peel n good.sized
eggplant and cut IL in half.inch slices
DIP the slices In well beaten egg and
roll In hno crumbs seasoned with salt
and pepper. Saute the slices In very
not rat. browning first one side then
the other. Some old.fashioned house.
wives believe eggplant cooked In this
way Ia better when the slices. with
salt rubbed between them. are pst
under plate weighted down with n
ilatiroh for an hour or two before
cooking. This process is supposed 20
press out superfluous moisture. but
salt robs eggplant OF ia crfspness.
FRIED Eggplant,-Preparc the vege.
table ms II for sauto. but fry the
slices In deep. hot fat instead OF In
skillet or frying pan. Remove them
when they are nm even golden brown
ana drain on brown paper.
Broiled Eggplant.-Peela and cut ar
eggplant In slices about n quarter of
IN inch thick over each slice rub
little olive oil and dust salt and pep.
per Arrange them on q wire broiler
and brown for three minutes on each
side over n hot fire.
Broiled Eggplant. -Broil whole
eggplant In kettle OF unsalted water
Tor thirty minutes, Take out the egg.
plant, peel II and cut IL I'm two length.
wise Tie each half IN piece OF
eh>esocloth and boil for another halt
hour In n kettle OF saltod water by
this time IL should be tonder: II not.
boil q little longer. unfaaton the
oheoseoloth and turn tho contents
carefully into hot dish Pour over
IT. hollandaise sauce or a highly sea
soned drawn butter sauce.
Stewed Eggplant.-Pool mn egg.
plant and cut II into cubes Toss the
pieces into stewpan with n lump OF
butter and pepper and salt and cook
for ten or fifteen minutes Half cover
the eggplant with stock or boiling wa.
tor and stow slowly until tender. At
the last minute add the yolk OF an
egg, beaten up with the juice OF n lem
on and some finely chopped parsley.
Pour tho mixture on small pieces OF
hot buttered toast and serve at once.
Mashed Eggplant.-Slice two sweet
green peppers and an onion and place
them In IA covered dish for several
hours witt the juice OF n sweet lime
or n little lemon juice. Roast an egg
plant whole In the oven. When IL IL
done take II OUT. open IL and scoop out
tho interior. Mash IL thoroughly with
potato masher, removing any Jumps
and adding butter. pepper and salt. A
little mustard IL liked by some per.
sons, but should be added sparingly.
When the eggplant is as smooth as
possible add the chopped peppers and
onion and little lime or lemon juice.
Scallopod Eggplant.-Remove tho
skin from an eggplant and cut IL in
cubes. Boil them for twenty or thir-
~ minutes. Butter baking dish, put
in layer OF the cooked eggplant.
layer OF buttered crumbs seasoned
with salt and pepper, then a layer OF
eggplant, and alternate layers until
the dish Is full The last layer should
consist of buttered crumbs Pour
cream or milk thickened with n very
little -four into the dish until IL shows
through the crumbs. Cook covered for
thirty minutes and then remove cover
and brown for ten minutes.