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page 208
4. STUFFED VEGETABLE MARROWS.
KABAK DOLMA.
The number of the marrows used in making this Dolma is entirely dependent upon
their size. These should be cut into three or four pieces--each piece form three
to five inches long (see Stuffed Cucumbers,, Style No. 3). Do not omit the
dressing made of beaten eggs and the juice of a lemon mixed.
5. STUFFED EGGPLANTS.
PATLIJAN DOLMA.
Do not skin the eggplants, but if they are large cut them into two, roundly. Dig
out the seedy parts. Pierce on the four sides and leave in plain water until the
stuffing is finished; after stuffing, arrange them in a deep pan, side by side,
and cut over them two to three ripe tomatoes (or three to four tablespoonfuls of
canned tomatoes). Then pour on one cupful or more broth (or plain water) and
cook either on a slow fire or in a moderately hot oven. Serve hot.
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