Scientific cooking with scientific methods

Cut into pieces, and remove seeds and stringy parts. Place in steamer and cook until tender over boiling water. Remove pulp from shell. Mash and season with butter, salt, pepper and a little thick cream, and, if not sweet enough, add a little sugar. Place on bakingdish and reheat in oven. Serve from dish. Steamed Squash au Gratin. Prepare same as above recipe, and cover with buttered cracker crumbs, and leave in oven long enough to brown the crumbs. Fried Eggplant. Pare an eggplant and cut into thin slices. Sprinkle with salt, dip into egg with two tablespoons of water stirred into it, and then into fine bread crumbs, and fry in lard with one tablespoon of butter with the lard until crisp and brown. If preferred, this can be fried in deep fat. In either case drain on paper and keep hot. Stuffed Eggplant. Cook eggplant in boiling salted water to cover for ten or twelve minutes. Remove and cut a slice from top, and with a spoon remove the pulp, leaving a wall thick enough that it will hold the prepared stuffing. Chop pulp, and add one cup bread crumbs. Melt in frying-pan two tablespoons butter, add one of finely chopped onion, cook for a few moments, and add all to the pulp. Season all with salt and pepper, and moisten with half cup of strained tomato. Mix all well, and return to frying-pan; cook for five minutes, cool, and add one egg well beaten. Refill the eggplant and cover with buttered crumbs, and bake for thirty minutes in an oven not too hot. Cauliflower. Cauliflower is the poetry of the cabbage family. They are in the market throughout the year. In selecting cauliflower choose those with the floweret white and free from black spots, and with leaves surrounding the head fresh and green. Trim outside leaves off and cut stalk even with the edible portion, and place head down in cold water with salt added to draw out any insects that may be concealed in the floweret. Let it rest for half an hour. Cook in boiling salted water until tender, but no longer. One that is fresh and crisp will cook in from twenty to twenty-five minutes. The cauliflower may be tied in cheesecloth before placing in the kettle. Put in kettle head down. If to be used as creamed cauliflower, remove, separate the flowerets, and reheat in one and one-half cups of thin white sauce. Cauliflower a la Hollandaise. Prepare same as creamed cauliflower, and use Hollandaise sauce. Cauliflower with Cheese. Prepare cauliflower and place on dish for serving, head up, and sprinkle with grated cheese, then with buttered crumbs. Pour one cup of thin white sauce round the cauliflower, and place in the oven to brown the crumbs and melt the cheese. The casserole is the best form of serving dishes au gratin, for the reason they are always hot. Fried Cauliflower. Prepare by placing in cold water for thirty minutes. Separate into flowerets, shape stalks, and boil in salted water for ten minutes or until tender. Drain, roll in bread crumbs, then in egg mixed with two tablespoons of water, then back to the crumbs again. At time for serving fry in deep fat, drain and serve. This makes a nice entree, with a thick tomato sauce, with sweet green pepper in the sauce. Brussels Sprouts.