San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-09-11
BY SISTER MARY
Eggplant.

| ESSplant.
~ Use vegetables and more vegetables
Only keep in mind the needs of a
Balanced ration md plan the meals
accordingly.
Eggplant is a delicious vegetable
with many possibilities. 1t makes
an excellent hearty dish if stuffed with
meat or delicious breakfast vcse-
table if carefully sauted 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 delicately favored ones become
tasteless. tnderdone vegetables have
raw, unpleasant taste.
OF course the freshness and The
age of all vegetables Las mucl to do
with the length of time required for
cooking. And a willy vegetable should
be freshened before cooking just as
carefully as If it were 10 be served
uncooked. Let 'tand in cold water
until. firm and crisp. The blanch-
ing # vegetables preserves their color
and flavor in cooking quite as well
as in canning.
~ put IL III
square of cheesecloth and dip it in
boiling water for five minutes. Re
move from boiling water ana plunge
into cold water. Let stand one min
ute and drain.
Stuffed Eggplant.
One good sized plant, | small on
ion. fresh mushrooms. 4 tablespoons
cold chopped meat. 4 tablespoons dried
bread crumbs. tablespoons butter.
stale coarse bread crumbs. IL tea
spoon salt, IA teaspoon pepper, l tea
spoon minced parsley
Cut egg .Jlqnt in halves lengthwise
without pairing. Blanch and cold-dip
halves If vegetable. Then nut Ia
briskly boiling sailed 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 yulp quite
fine. Melt butter Add onion cut
in thin slices and fry a pale straw
color. Shed mushrooms and fry with
onion. Add chopped eggplant AMI
mix well. Cook just a minute and re-
move from fire. Add meat. dried bread
CRUMBS. parsley. salt and pepper. Mix
thoroughly and put in eggplant Shells
Put in n shallow pan TO bake. Cover
the stTffiLg with coarse bread crumbs.
dot thickly with tiny bits of butter
and bake twenty m;nrtes in a mod
crate oven. The crumbs should brown
Serve at once. Small eggplants tan
be used. each half being served indi-
vidua,ly.
Eggplant combines wit other vege-
tables advantageously. II you have
a little Of this ard little of that in
the house try vegetable casserole for |
luncheon.
Baked en- Casserole.
Ono eggplant. l onion. 1 cup corn
cut from the cob. l green pepper. l |
tablespoon minced parsley. l 10 cups |
tomato juice. 1 teaspoon salt. IA tea /
spoon 'enper. is teaspoon paprika. |
tablespoons butter.
Pare eggplant and cut n slices
one inch thick. Dip in boiling water
for five minutes and plunge into cold I
water. Drain and cut in cubes. Cook
fifteen minutes IN boiling sailed water
TO cover. Drain. Melt butter. add
onion minced and cook until onion
Is n pale straw color. Put pepper
in boiling water for five minutes.
plunge into cold wate- and rub off
The outside skin. Cut oren and w.
move seeds and white ribs. Cut IN
Inc shreds. Sca!d tomatoes and ~lip
'ff skins. Rub through fine wire
'ieve TO remove the $, eds Mix all
Ingredients and turn into a well but