salted water, and boil slowl)^ for an hour. When done,
lift them into a colander, press them to drain out all
the water, and chop coarsely ; then add a table-spoon-
ful of butter, and salt and pepper to taste, and serve.
Dandelions are sometimes boiled with corned beef, the
same as cabbage. They are eaten with a little vinegar
sprinkled on each dishful.
EGG-PLANT.
Cut the egg-plant in slices a-quarter of an inch thick.
Pare the slices, and lay them in very strong salt water,
placing a plate on top to keep them under the brine ;
and let them soak thus at least two hours. Drain,
wipe each slice dry, dip it in beaten egg and then in
cracker-crumbs seasoned with salt and pepper, and fry in
hot lard until well done and nicely browned. Egg-plant
belongs to the same family as potatoes and tobacco, all
of which contain a bitter juice, more or less poisonous.
This should be soaked out of the plant before using, or
it will be a decided failure. There is no vegetable in
the preparation of which the cook is less certain of suc-
cess than egg-plant, for often after every precaution has
been taken it will be too bitter to be eaten. Another
way of removing this bitterness is to pour boiling salted
water on the slices and let them remain in it an hour
before frying. Egg-plants should be fresh and glossy-
looking when purchased, else there can be no possible
chance of their success in whatever way they may be
cooked.
STUFFED EGG-PLANT.
Cut the plant in two parts lengthwise, and scoop out
the meat, leaving the rind about half an inch thick, that
i8
2/4 ^^^^ ^^ TTERN COOK-BOOK.
the shape may be firm. Chop the pulp fine, season it
with salt and pepper and a table-spoonful of butter✪ Dandelions, and
cook in a frying-pan for ten minutes, stirring well ; then
add a scanty half-cupful of water and a cupful of bread-
crumbs. Sprinkle the interior of the shells with salt and
pepper, and fill them with the mixture. Spread a cupful
of crumbs on the surface of the mixture, place the two
pieces of plant in a baking-dish or deep pan, and pour
enough hot water into the pan to come half-way up the
sides of the plant. Bake an hour, and serve hot on a
napkin. The egg-plant will be found very delicate, and
it may be served either as a vegetable or an entree.
ENDIVE.
This vegetable is used as a winter salad and is gener-
ally dressed with celery or boiled beets, and garnished
with hard boiled eggs and a salad dressing poured over
all. It may also be cooked as in the following recipe.
CREAMED ENDIVE.
Wash the endive carefully, and pick off the outer green
leaves, leaving only the white part. Boil until tender,
drain well, return it to the kettle, and nearly cover with
milk. When the milk boils, thicken it with a little flour
stirred to a paste with a small quantity of cold milk,
season with butter, salt and pepper✪ Creamed Endive, and serve.
KALE.
This is cooked and served the same as spinach ; or it
may be tied in a bundle, boiled like asparagus and
served on toast with a generous allowance of butter. It
may also be boiled in a bundle and drained well, after
VEGETABLES. 2/5
which milk will be added and thickened to a cream with
a little flour, the whole being seasoned with butter, salt
and pepper.
♦•
LENTILS, FRIED, ^■
Page 120 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
salted water, and boil slowl)^ for an hour. When done, lift them into a colander, press them to drain out all the water, and chop coarsely ; then add a table-spoonful of butter, and salt and pepper to taste, and serve. Dandelions are sometimes boiled with corned beef, the same as cabbage. They are eaten with a little vinegar sprinkled on each dishful.
EGG-PLANT.
Cut the egg-plant in slices a-quarter of an inch thick. Pare the slices, and lay them in very strong salt water, placing a plate on top to keep them under the brine ; and let them soak thus at least two hours. Drain, wipe each slice dry, dip it in beaten egg and then in cracker-crumbs seasoned with salt and pepper, and fry in hot lard until well done and nicely browned. Egg-plant belongs to the same family as potatoes and tobacco, all of which contain a bitter juice, more or less poisonous. This should be soaked out of the plant before using, or it will be a decided failure. There is no vegetable in the preparation of which the cook is less certain of success than egg-plant, for often after every precaution has been taken it will be too bitter to be eaten. Another way of removing this bitterness is to pour boiling salted water on the slices and let them remain in it an hour before frying. Egg-plants should be fresh and glossy-looking when purchased, else there can be no possible chance of their success in whatever way they may be cooked.
STUFFED EGG-PLANT.
Cut the plant in two parts lengthwise, and scoop out the meat, leaving the rind about half an inch thick, that
2/4 ^^^^ ^^ TTERN COOK-BOOK.
the shape may be firm. Chop the pulp fine, season it with salt and pepper and a table-spoonful of butter, and cook in a frying-pan for ten minutes, stirring well ; then add a scanty half-cupful of water and a cupful of breadcrumbs. Sprinkle the interior of the shells with salt and pepper, and fill them with the mixture. Spread a cupful of crumbs on the surface of the mixture, place the two pieces of plant in a baking-dish or deep pan, and pour enough hot water into the pan to come half-way up the sides of the plant. Bake an hour, and serve hot on a napkin. The egg-plant will be found very delicate, and it may be served either as a vegetable or an entree.
ENDIVE.
This vegetable is used as a winter salad and is generally dressed with celery or boiled beets, and garnished with hard boiled eggs and a salad dressing poured over all. It may also be cooked as in the following recipe.
CREAMED ENDIVE.
Wash the endive carefully, and pick off the outer green leaves, leaving only the white part. Boil until tender, drain well, return it to the kettle, and nearly cover with milk. When the milk boils, thicken it with a little flour stirred to a paste with a small quantity of cold milk, season with butter, salt and pepper, and serve.
KALE.
This is cooked and served the same as spinach ; or it may be tied in a bundle, boiled like asparagus and served on toast with a generous allowance of butter. It may also be boiled in a bundle and drained well, after
VEGETABLES. 2/5
which milk will be added and thickened to a cream with a little flour, the whole being seasoned with butter, salt and pepper.
♦•
LENTILS, FRIED, ^■
Records on this page
DandelionsEgg-PlantStuffed Egg-PlantCreamed Endive