VEGETABLES g 



the fruit makes many delicious dishes. Aubergines 

 are the fruits of the egg-plant. Seeds may be sown 

 in heat, in the same manner as vegetable marrows, 

 and planted out in a sunny spot. In the summer 

 the soil must be rich. There are two kinds, but, 

 for table use, Melongena, which is the purple, is the 

 one adapted for table culture. In every respect 

 treat as for marrows. Such appetising dishes are 

 produced from this vegetable that it is surprising it 

 is not more grown in this country, and if there be 

 space enough, I recommend all amateurs to try it. 



EEC/FES FOE COOKING 

 Aubergines Farcies 



Cut the aubergines down the middle lengthwise, scoop 

 out the inside, taking care not to break the skin. What 

 has been scooped out put into a stewpan with a couple of 

 ounces of butter ; let it simmer till soft ; mash it up with a 

 few breadcrumbs, a couple of hard-boiled eggs run through 

 a wire sieve, a little pounded chicken, with pepper and salt 

 to taste. Mix thoroughly, and stuff the aubergines with it, 

 and brush over with beaten ^g'g ; strew some crumbs on the 

 top, and put a few dabs of butter on each. Bake in the 

 oven a few minutes, till they become a nice brown colour ; 

 then serve, and garnish with tufts of parsley. (Mrs. Grace 

 Johnson.) 



Aubergines (Another Way) 



Put the aubergines into the oven to roast, but they must 

 not burn ; when soft, take them out, and cut them through ; 

 likewise take out the inside carefully, mash it with butter, 

 pepper, and salt ; fill in the skins again, and serve on a piece 

 of fried bread. Garnish the tops with minced hard-boiled 

 eggs and tufts of parsley. (Mrs. Grace Johnson.) 



