Boston Cooking-School cook book

462 THE BOSTON COOKING-SCHOOL COOK BOOK WILTED CUCUMBERS 1 cucumber, pared and thinly sliced 14 cup French dressing (p. 486) 1 tablespoon salt in 44 teaspoon celery seed, 1 cup cold water if desired Soak cucumber slices in salted water 15 minutes. Drain and rinse with cold water. Pour over French dressing and let stand at least 5 minutes. STUFFED CUCUMBERS 3 cucumbers Chicken Stock (p. 151) Chicken Forcemeat I or II (p. 139) Circular slices of dry toast 114 cups Béchamel Sauce (p. 193) Wipe and pare cucumbers. Cut in halves crosswise, remove seeds, and soak in cold water 30 minutes. Drain, wipe, and fill with forcemeat. Veal may be used in place of chicken. Place upright on trivet in saucepan. Add stock to half cover cucumbers, and cook 40 minutes, covered. Serve on toast with Béchamel Sauce. BAKED STUFFED CUCUMBERS 2 cucumbers Tomato Sauce (p. 198) or 4 tablespoons bread crumbs canned tomato soup 4 tablespoons finely chopped cooked ham Salt, pepper, and cayenne 2 tablespoons grated Parmesan cheese White Stock (p. 150) Buttered bread crumbs Wipe and pare cucumbers, cut in 2-inch pieces, crosswise, re- moving seeds. Mix crumbs, ham, and cheese. Moisten with sauce and season. Put cucumber cups in shallow pan, fill with mixture, surround with stock, and bake 30 minutes in moderate oven (350° F.). Cover with buttered crumbs, bake until brown. DANDELION GREENS Cook like Spinach (p. 477), adding small amount of water if neces- sary. Serve with vinegar. DASHEENS Cook like potato. If scraped before cooking, add 1 teaspoon soda to water in which scraping is done to prevent irritating hands. VEGETABLES 463 Riced Dasheens. Boil in skins. Peel and rice. Season with plenty of butter, salt, and pepper. Baked Dasheens. Wash thoroughly, parboil 10 to 15 minutes and bake in moderately hot oven (375° F.). Serve with butter. SAUTEED EGGPLANT Pare, cut in thick or thin slices. Sprinkle with salt and pepper. Dredge with flour. Sauté slowly in butter until crisp and brown. FRIED EGGPLANT Pare, cut in 44-inch slices. Sprinkle with salt and pepper, dip in Batter I (p. 392), or dip in flour, egg, and crumbs. Fry in ceep-fat (370° F.). BAKED STUFFED EGGPLANT I 1 eggplant V4 tablespoon finely cherpes onion 1 cup soft, stale bread crumbs Salt and pepper 2 tablespoons butter or 3 slices 1 egg, well beaten bacon, tried out Buttered bread crumbs Cook eggplant 15 minutes in boiling, salted water to cover. Cut slice from top and carefully remove pulp with spoon, taking care not to break skin. Chop and add crumbs. Cook onion with butter or bacon fat5 minutes. Add to pulp, season, and, if necessary, moisten with a little stock or water. Cook 5 minutes, cool, and add egg. Refill eggplant, cover with buttered crumbs, and bake 25 minutes in moderately hot oven (375° F.). BAKED STUFFED EGGPLANT II 1 eggplant 1 teaspoon lemon juice 114 cups ham stock or water . 1% teaspoon salt 34 cup coarse, dried bread crumbs 1 egg, slightly beaten 14 cup melted butter Buttered crumbs Wipe eggplant, cut in quarters, lengthwise. Remove pulp close to skin, leaving thin shells. Force pulp through food chopper. Drain. Add stock or water, boil 20 minutes. Add crumbs, butter, lemon juice, salt, and egg. Fill shells, sprinkle with buttered crumbs, bake 15 minutes in moderately hot oven (375° F.). 464 THE BOSTON COOKING-SCHOOL COOK BOOK EGGPLANT AND OKRA 1 eggplant, peeled and cubed 12 okra pods, sliced 1 onion, sliced Salt and pepper 3 tomatoes, quartered 1 tablespoon finely chopped parsley Cook eggplant, onion, tomatoes, and okra with salt and pepper 30 minutes. Sprinkle with chopped parsley. EGGPLANT TIMBALES 1 eggplant, pared and cut in Few drops onion juice 14-inch slices 14 teaspoon salt 14 cup butter 1% teaspoon pepper Y% cup soft, stale bread crumbs Canned pimientos 2 eggs, well beaten Buttered crumbs Parsley