lo GARDENING 



Aubergines a la Parmesan 



Peel the aubergines, cut them up into slices, sprinkle them 

 over with salt, drain, and fry them quickly until ;/^«^r/y done, 

 season, and cover them with white sauce ; then put the 

 slices in layers in a white china fire-proof dish, and sprinkle 

 each layer with Parmesan cheese ; baste with melted butter 

 and put the dish into a moderate oven for a quarter of an 

 hour. (Dubois.) 



Aubergines a la Turque 



Cut some aubergines into slices about half an inch thick, 

 sprinkle them with salt, and let them remain about an hour. 

 Put a couple of ounces of flour into a basin, and mix it to a 

 smooth paste with a little water, but not too thick. Then 

 dip the pieces of aubergine into it, and fry them in butter 

 till a nice golden colour ; when done, take them out, drain, 

 and dish up. 



BALM 



This herb thrives in any ordinary garden soil, 

 and is propagated by division in the spring. 



BASIL 



There are two kinds — the common, or sweet, 

 and the bush basil. March is the best time for 

 sowing in a slight hot bed, and in May it can be 

 planted out in a warm border in light soil. 



BEANS (BROAD OR WINDSOR) 



The bean is said to be a native of Egypt, and 

 is supposed to have been brought to England by 

 tlic Romans. 



