New Britain herald., 1923-09-01
nv SISTER MARY

EGGPLANT.
Use vegetables and more vegeta-
hlesl Only keep in mind the needs
OF a balanced ration and plan the
meals accordingly.
Eggplant Is d delicious vegetable
with many possibilities, II makes an
excellent hearty dish IL stuffed with
meat or a delicious breakfast vege-
table II carefully sautei in butter,
The most perfect vegetable can be
ruined In the cooking, Too long
cooking makes highly favored vege.
tables strong and unpleasant, while
The delieately favored ones become
tasteless, iinderdone vegetables have
d raw. unpleasant taste,
OF course the freshness and the
age OF all vegetables has much 20 do
with the length of time required for
| cooking. And a Willy vegetable
should be freshened before cooking
lust az carefully as II II were 10 be
served uncooked. Let stand In cold
water until firm and crisp. The
blanching OF vegetables preserves
their color and flavor In cooking quite
as we'll as In canning.
To blanch eggplant put u In a
square of cheesecloth and Up II In
boiling water for five minutes. Re-
move from boiling water and plunge
into cold water. Let stand one min
ute and drain.
stuffed Eggplant
One good sized plant. small onion.
4 fresh mushrooms. 4 tablespoons cold
chopped meat, tablespoons dried
bread crumbs, tablespoons butter,
stale coarse bread crumbs, ~ tea
spoon salt. IA teaspoon pepper. tea
spoon minced parsley.
Cut eggplant in halves lengthwise
without pairing. Blapch and cold
dip halves of vegetable. Then put in
briskly boiling salted water and cook
until tender. but not mushy or bro
ken Drain well and scoop out the
inside, leaving as thin and firm shell
as possible. Chop the pulp quite
fine. Melt butter. Add onion cut
in thin slices and fry a pale straw
color. Shred mushrooms and fry with
onion. Add chopped eggplant and
mix well. Cook just minute and
remove from fire. Add meat. dried
bread crumbs parsley, salt and pep
per. Mix thoroughly and put In egg
plant shells. Put in shallow pan TO
bake. Cover the stuffing with coarse
bread crumbs, dot thickDy with tiny |
bits of butter and bake 90 minutes in
moderate oven. The crumbs should
brown, Serve at once. Small egg
plants can be used. each half being
served individually.
Eggplant combines with other vege-
tables advantageously. If you have
a little of. this and a little Of that IN
the house try vegetable casserole for
luncheon.
Baked ell Casserole
One eggplant, onion, cup corn
cut from the cob. ] green pepper,
tablespoon minced parsley. 1 Y cups
Juice, i teaspoon salt, Ia Tea
spoon pepper, is teaspoon paprlka,
tablespoons butter.
Pare eggplant and cut in slices one
inch thick. Dip in boiling water
for five minutes and plunge into cold
water. Drain and cut in cubes
Took Is minutes in boiling salted
water to cover. Drain. Melt butter,
add onion minced and COOK unul
onion is a pale straw color. tut
pepper in boiling water for hve MN
ties, plunge into cold water ana ruo
,ff the outside skin. Cut open ana
.emove seeds and white ribs. GU. III
inc shreds. Scald tomatoes ana sup
,ff skins Rub through a tine WIRE
,ieye to remove the seeds. MIN az
Ingredients and turn into wen oul-
.,.ed baking dish, Cover and bake
Is minutes in moderate oven
1923; NE.A Service, lne.l