Perth Amboy evening news., 1923-09-01
Sister Mary Gives
Some Appetizing
Uses For Eggplant

Use vegetables and more vegeta-
blesl Only keep in mind the needs
of a balanced ration and plan the
meals accordingly. s
Eggplant is a delicious vegetable
with many possibilities. It makes an
excellent hearty dish IL stuffed with
meat or a delicious breakfast vege-
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 n become
,tasteless. Underdone vegetables have
a raw, unpleasant taste.
OF course the freshness and the
age of ali vegetables has much to do
with the length of time required for
cooking. And q Willy vegetable
SHOULD be freshened before cooking
just as carefully as IL it were to 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 well as in canning.
To blanch eggplant put 1t in a
square of cheesecloth and dip 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, 1 small on
ion, 4 fresh mushrooms, 4 table
spoons cold chopped meat, 4 table
lspoons dried bread crumbs, 2 table,
lspoons butter, stale coarse bread
Icrumbs, " teaspoon salt, Il tea
spoon pepper, 1 teaspoon minced
parsley.
Cut eggplant in halves length
wise without pairing. Blanch and
Icold-dip halves of vegetable. Then
put in briskly boiling sailed water
land cook until tender. but not mushy
or broken. Drain well and scoop
out the inside. leaving as thin and
firm q shell as possible. Chop the
lpulp quite fine. Melt butter. Add
onion cut in thin slices and fry a
ipale straw color. Shed mushrooms
and fry with onion. Add chopped
eggplant and mix well. Cook just a
minute and remove from fire. Add
meat, dried bread crumbs, parsley,
lsalt and pepper. Mix thoroughly and
put in eggplant shells. Put in a
shallow pan to bake. Cover the stuff
fling with coarse bread crumbs, dot
thickly with tiny bits of butter and
bake 20 minutes in a moderate oven.
The crumbs should brown. Serve at
once. Small elephants can be used,
each half being served individually.
Eggplant combines with other
vegetables advantageously. II you
haYe a little of this and a little of
that in the house try a vegetable
casserole for luncheon.
Baked en- Casserole
One eggplant, l onion, l cup corn
cut from the cob. 1 green pepper, i
tablespoon minced parsley, III cups
tomato juice. 1 teaspoon salt, u
teaspoon pepper, u teaspoon pap
rika, 2 tablespoons butter.
Pare eggplant and cut in slices one
inch thick. Dip In boiling water fog
five minutes and plunge into cold
water Drain and cut in cubes. Cook
Is minutes in boiling sailed water
to cover. Drain. Melt butter, add
onion minced and cook until onior
is a pale straw color. Put pepper
in boiling water for five minutes
plunge into cold water and rub of
the outside skin. Cut open and re
move seeds and white ribs. Cut il
fine shreds. Scald tomatoes AM
slip off skins. Rub through a fin
wire sieve to remove the seeds. Mi
Jail ingredients and turn into a wei
lbuttered baking dish. Cover ant
bake IS minutes in a moderate over
Copyright, 1928. NEA Service, Inc.