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Classic
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page 108
boil the slices in a large quantity of water, till tender, serve it up hot, with
melted butter poured over it.
EGG PLANT.
THE purple ones are best; get them young and fresh; pull out the stem, and
parboil them to take off the bitter taste; cut them in slices an inch thick, but
do not peel them; dip them in the yelk of an egg, and cover them with grated
bread, a little salt and pepper--when this has dried, cover the other side the
same way--fry them a nice brown. They are very delicious, tasting much like soft
crabs. The egg plant may be dressed in another manner: scrape the rind and
parboil them; cut a slit from one end to the other, take out the seeds, fill the
space with a rich forcemeat, and stew them in well seasoned gravy, or bake them,
and serve up with gravy in the dish.
POTATO PUMPKIN.
GET one of a good colour, and seven or eight inches in diameter; cut a piece off
the top, take out all the seeds, wash and wipe the cavity, pare the rind off,
and fill the hollow with good forcemeat--put the top on, and set it in a deep
pan, to protect the sides; bake it in a moderate oven, put it carefully in the
dish without breaking, and it will look like a handsome mould. Another way of
cooking potato pumpkin is to cut it in slices, pare off the rind, and make a
puree as directed for turnips.
SWEET POTATO.
TAKE those that are nearly of the same size, that they may be done equally--wash
them clean, but do
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