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Classic
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page 43
Scald, peel, and slice them. Put in the refrigerator, with French dressing. Put
a slice of onion in the dish with them, and remove it before serving.
A NICE WAY TO COOK TOMATOES FOR BREAKFAST .--A nice way to cook tomatoes for
breakfast is to slice them, salt and pepper them, sprinkle with bread crumbs, a
little butter on them, and broiled. Serve very hot immediately, without letting
them stand.
EGG PLANT
Parboil them, cut them in half and scrape out the soft part, which you put in a
bowl. Add to it some chopped meat and a little stale bread. Season with salt,
pepper, onions, parsley, and a little bit of ham or tongue. Put all in the
frying-pan for a few moments, then put back in the egg-plant shells, with
sprinkled bread crumbs on top, and brown in the oven.
FRIED CARROTS
Take a few tender young carrots. Slice them (roundwise) very thin, roll them in
brown sugar, and fry them brown in butter.
JERUSALEM ARTICHOKES
Scrape and boil them, not too soft, with salt. They are delicious as a salad
with French dressing. They can be used in a brown chicken fricasse, or with
roast chicken or duck, or dressed with a white sauce.
GLOBE ARTICHOKES
They should be boiled with the leaves downward in salt water. Serve hot or cold,
with sauce vinaigrette or white
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