Around-the-world cook book

When these have boiled for 2 hours add the vinegar, and let the whole boil for 1 hour longer. SCALLOPED CAULIFLOWER Cauliflower, 1, Bread-crumbs, 1 cup. Butter, 2 tablespoons. Milk, 6 tablespoons. Egg, 1. Boil the cauliflower until it is tender, and cut it into pieces and pack the pieces in a buttered pudding-dish with the stems downward. Beat the bread-crumbs into a soft paste with the milk and melted butter, and season with salt and pepper. Add the egg, well beaten. With this mixture cover the cauliflower; place it in the oven and bake until it is brown. STUFFED CUCUMBERS Cucumbers, Cold boiled rice, Finely chopped meat, Onion- juice, curry powder. Salt, pepper, beef-stock. Pare large cucumbers, and cut them in 3-inoli lengths; scoop the centers and save tliem. Add the chopped meat to the cucumber pulp, season with the salt, pepper and onionjuice and curry, add an equal amount to that of the mixture of cold rice, and fill the cavities with this mixture. Pour into a pan half an inch of seasoned beef-stock, cover, {ind simmer till tender. Serve on squares of toast, and at the last moment pour over, the gravy from the pan. CUCUMBER FRITTERS Large cucumbers, 4, Eggs, 4, Butter, 1 teaspoon. Flour, enough to make a thick batter. Salt and pepper. Baking-powder. Measure the flour, and allow 1 level teaspoon of bakingpowder for each cup of flour you use. Peel and grate the cucumbers, press out, and discard the juice; to the pulp add the egg and seasoning, also the butter and flour — the latter containing the baking-powder. Drop, in tablespoonsful at a time, into a deep kettle of hot fat, and cook until puffed and brown. BROILED EGGPLANT FRENCH Small eggplants, Salt and pepper, Tomato sauce, Oil, lemon-juice, anchovy, onion, parsley. Cut the eggplants in two, score the cut sides, season with salt, pepper, and oil, and broil until tender. Serve with a tomato sauce, seasoned with a little fried onion, or garlic, a little lemon-juice, and a sprinkling of shredded anchovy and parsley. TURKISH EGGPLANT Eggplant, Olive oil, Chopped meat, Onion, Tomatoes, Salt and pepper. Cut the eggplant in slices, cover with salt, weight it, to draw out the bitter juice. At end of 2 hours, fry in oil, arrange in layers around the sides of a cooking-pot. Lay some of the slices one side. Fry in the same drippingl^the chopped meat and onion. Put a layer of the meat and onion on top of the sliced eggplant in the saucepan. Next should come a few slices of fresh tomatoes, seasoning all with pepper and salt. Over this put the other layer of slices of eggplant, then more meat and tomato, and so on, until all the ingredients are used. Add a little stock, or hot water to partially cover, put on the lid, and cook gently on top of the stove, until the water is almost gone. EGGPLANT A LA CREOLE Eggplant, 1, Tomatoes, 4, Spaghetti, 1 cup, Green peppers, 1, Grated cheese, 1 cup, Butter, 2 tablespoons, Cream, 1 cup, Salt and black pepper. Cook the spaghetti in boiling water until tender, and then drain it well. Peel and slice thin the eggplant and place a layer of it in a deep earthenware dish or casserole, and sprinkle it well with salt.