The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-09-30
DOMESTIC SCIENCE NOTES.
Conducted by Mrs. Alice G.. Kirk. }
Egg Plant Delicacies.


Egg Plant DeIicacies.
While perhaps the egg plant in it
self is not deserving of much space
from a food value standpoint, it is
very much liked and forms an agree
able waste or bulk food.
For long time fried egg plant was
about the only way it was ever serv-
ed, and that is still good way if ev
cry one eats fried foods. But they do
not. Again, as the egg plant contains
very little nourishment, we have
learned to combine nuts and whole
wheat bread crumbs with it and these
get the necessary bulk and food value
together as luncheon dish.
Boiled Egg Plant.
Select medium sized plant of the
dark purple variety, and cook in boil
ing water fifteen or twenty minutes.
crosswise- Steam until tender and
serve with Hollandaise sauce
Stuffed Egg Plant.
Materials-Egg plant, one; stale
whole wheat bread crumbs, one cup;
English walnuts, one-half cup; but
one tablespoon; egg, one; chopped
parsley, one tablespoon; salt; pepper
Utensils-Steel spider, chopping
bowl and knife, crater, tablespoon.
measuring cup, cup egg beaten, bak
ing pan, sharp knife.
observation-disclosures full dark
purple egg plant. Cook in plenty of
boiling water fifteen minutes. While
boiling shell and chop the nuts, CRATE
the bread crumbs and chop the onion
When the egg plant has boiled the
required time, remove from the ket-
tle and cut lengthwise in halves, and
with pointed knife cut out the pulp
about one-half inch from the outside:
and with a spoon remove it from the
shell. Chop this fine. Put the butter
into the spider, melt. add the onion
and cook it until it is yellow but not
brown. Then add the egg plant and
cook a moment, then the remaining
ingredients the egg-mixing
all well together.
When thoroughly heated remove
from the fire and add the we'll beaten
egg Stand the egg plant shells in
buttered pan and refill with this mix
ture, heaping well on the top and
sprinkIing with bread crumbs. Basic
with melted butter and twice again
while baking in a moderate oven 80
minutes. If a lighter dish is desired
for dinner omit the nuts. This Is a
nice luncheon dish and a perfect sub
stitute for meat.
Chopped mushrooms instead of the
nuts are nice change added to the
mixture for stuffing and serving with
a sauce piquante.
Fried Egg Plant
Peel a good, plump egg plant, and
cut into slices one-third of an inch
thick Season with salt, dip in beat
en- egg and roll in fine white bread
crumbs. Saute in very hot vegetable
fat. When they are brown on one
side turn and brown on the other If
egg plant is sliced very thin, egged
and Dreaded it can be fried in deep
vegetabl fat.
BrOIied Egg Plant.
While egg plant is very full of
water it may be broiled or grilled If it
is sprinkled with salt, the juice well
pressed out and wiped dry before
broiling.
Egg Plant With Eggs.
Materials-Egg plant, one; large
tomato. one; bread crumbs, one cup;
chopped onion, one; melted butter,
one tablespoon; salt, one teaspoon
full: paprika.
Directions-Follow the recipe for
Boiling Egg Plant" remove from
the water, cut in halves and scoop
out the center Chop fine. In the
meantime have the tomato peeled. re-
move as many seeds as possible while