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Classic
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page 287
one of the national dishes, as much as the pumpkin pie is a New England
speciality.--Gov. Safford, Arizona.
EGG-PLANT.
Peel and cut in slices the purple kind, sprinkle with salt and pepper, and let
drain on a tipped plate for three-quarters of an hour; make a light batter with
one egg, flour and a little water, dip the slices into it and fry in butter or
lard.
Eggs and cracker may be used instead of the batter.
Or, peel the egg-plant, boil till done, then pour off the water, mash fine, and
pepper, butter and salt to taste, put in a shallow pudding-pan, and over the top
place a thick layer of crushed cracker. Bake half an hour in a moderate oven.
EGG-PLANT.
Peel and slice one or two medium-sized egg-plants, boil in a little water till
tender, drain, mash fine, season with salt and pepper, and add a beaten egg and
a table-spoon of flour; fry in little cakes in butter or butter and lard in
equal parts.
Parsnips and salsify or oyster-plant may be cooked in the same way, but the
oyster plant is made in smaller cakes to imitate oysters.--Mrs. J. H. S.
SOUTHERN FRIED LETTUCE.
Chop lettuce and tops of two onions very fine, and add to two well-beaten eggs;
put a little sweet-oil or butter in hot frying-pan, pour in the well-beaten
mixture, turn after a few moments, and serve with or without vinegar.--Miss M.
E. Wilcox, Selma, Ala.
BOILED MACARONI.
Pour one pint boiling water over five ounces macaroni, let stand half an hour,
drain and put in a custard-kettle with boiling milk or milk and water to cover,
cook till tender, drain, add a table-spoon butter, and a tea-cup cream, and
season with salt and pepper; grate cheese over the top and serve.--Mrs. S. R. T.
FRIED MACARONI.
Boil till tender six ounces macaroni in water; in skillet fry till brown two or
three table-spoons chopped ham (not cooked) and an onion; then add macaroni, and
a tea-cup tomato-juice, season with
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