Evening star., 1949-08-16
STUFFED EGGPLANT:
WATERMELON PRESERVES


WATERMELON PRESERVES
(Fron, Mrs. E. B. M, WashingtonJ
Peel and quarter one medium
sized eggplant. Boil rapidly in
boiling salt water until tender.
Drain, mash. Saute in butter, 2
tablespoons minced onion until
tender and brown. Mix with egg
plant, season with salt, pepper.
Put in a baking dish. cover with
buttered bread crumbs. Bake
about 80 minutes in a moderate
oven.
Baked Eggplant: / cup rolled
cracker crumbs. u cup grated
cheese. lump of butter size of egg,
l medium eggplant, 70 cup sweet
milk, 2 eggs, salt to taste. Pare
eggplant, cut in 1e-inch slices.
Parboil in one cup water until
tender. about 20 minutes. Mash
eggplant in liquor in which boiled.
Beat egg lightly. Stir in ingredi-
ents, saving enough crumbs to
cover top. Pour mixture in creased
baking dish. Bake about 80 min
utes until brown.
Scalloped Eggplant: / medium
eggplant, 6 tablespoons butter, 3
tablespoons chopped onion, cups
soft bread crumbs. teaspoon salt,
"a teaspoon pepper, y teaspoon
poultry seasoning, 2 tablespoons
onion juice. 2 tablespoons minced
parsley. Pare eggplant, cut in "a
inch pieces, cook in double boiler
about 80 minutes or until egg
plant is tender. Cook butter.
onion about minutes. Add
bread crumbs. Stir eggplant gent
ly. Pour in creased baking dish.
Bake about 425 degrees 20 min
utes or until brown.
For Mrs. E. B. NJ, Washington.
Watermelon Preserves: Cut into
about Pinch pieces after peeling
of rinds. Soak all night in salt
water. In morning drain, cook in
clear water 80 minutes. Drain
well. 4 pounds rind. 8 cups water.
8 cups sugar, lemon to taste. 4
teaspoons stick cinnamon, tea
spoons cloves (tied in bag. Boil
sirup, spices 5 or 10 minutes. Then
add rind, cook until rind is clear.
Remove spices. pour in sterilized
jars and seal.
WATERMELON RIND PICKLES
(Fron1 Mrs. N. J. D..
Takomd Park
For Mrs. c. E. E., Herndon. Z
pounds peeled rind. Soak over
night in salt water. l tablespoon
salt to l pint water. Next day
boil rind in clear water until ten
der, about IA hours. Drain. Make
a sirup of 312 pounds sugar, pint
vinegar, " teaspoon oil of CHINA
mon. "a teaspoon oil of cloves.
Boil up and pour over rind. Next
morning pour off and reheat
sirup, pour over rind and let set
overnight. Third day reheat rind
and sirup together. When boiling
put in jars and seal. Makes 7
pints. This is recipe sent in
last year. Have Just finished
making some and 1t is delicious.
POEM WANTED?
(From Mrs. J. T., Silver SPRING.
Would any reader have a COPY,
or know where could locate q
copy of the poem entitled Tom" ("
which starts something like this {:
Yes Toms the best fellow that ever ]
knew,
Just listen to this,
flooring fell through,
And with it helpless, there full in my
What do you think my eyes saw through
the fame
That crept along, erept along, nearer and
nearer.
But ROBIN Il. ,Ptg,bs ny baby boy laughing to see
The poem goes on to tell how
the baby Is scared and ends some
thing like this:
Tom it was saved him; now isn't 1T true
rha' TONS enss, the best fellow that ever you
Here comes Robin now, see he's as strong
And here :: { ee%e. ,Ssi Tom. too, yes. Tom wa,
I believe the poem was in an
old school reader when I was a
child, but I have been unable to
locate 1t.