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Classic
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page 185
pull the skins off when you take them up. You must not remove them from the
water until you are ready to cook them, as the air will turn them black.
STUFFED EGG-PLANT.
Cut the egg-plant in two; scrape out all the inside and put it in a sauce-pan
with a little minced ham; cover with water and boil until soft; drain off the
water; add two tablespoonfuls of grated crumbs, a tablespoonful of butter, half
a minced onion, salt and pepper; stuff each half of the hull with the mixture;
add a small lump of butter to each, and bake fifteen minutes.
Minced veal or chicken in the place of ham, is equally as good, and many prefer
it.
STRING BEANS.
Break off the end that grew to the vine, drawing off at the same time the string
upon the edge; repeat the same process from the other end; cut them with a sharp
knife into pieces half an inch long, and boil them in just enough water to cover
them. They usually require one hour' s boiling; but this depends upon their age
and freshness. After they have boiled until tender, and the water boiled nearly
out, add pepper and salt, a tablespoonful of butter, and a half a cup of cream;
if you have not the cream, add more butter.
Many prefer to drain them before adding the seasoning; in that case they lose
the real goodness of the vegetable.
LIMA AND KIDNEY BEANS.
These beans should be put into boiling water, a little more than enough to cover
them, and boiled till tender--from half an hour to two hours; serve with butter
and salt upon them.
These beans are in season from the last of July to the last of September. There
are several other varieties of beans, used as summer vegetables, which are
cooked as above.
For Baked Beans, see "Pork and Beans."
CELERY.
This is stewed the same as green corn, by boiling, adding cream, butter, salt
and pepper.
STEWED SALSIFY OR OYSTER PLANT.
Wash the roots and scrape off their skins, throwing them, as you do so, into
cold water, for exposure to the air causes them to immediately turn dark. Then
cut crosswise into little thin slices; throw into fresh water, enough to cover;
add
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