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ENCYCLOPEDIA OF 1>KACTICAL HORTICULTURE 



riiciiiiil)pr Smite 

 Boil pared and quartered ciicuiubers 

 for three minutes only. Then drain the 

 pieces and season with salt and pepper. 

 Roll in flour and cook in a saucepan with 

 butter for 20 minutes. This dish may 

 be varied by adding minced parsley, 

 chives and chervil about five minutes 

 before the cooking is finished. 



Stuffed riicuiiiber Cups 



Stuffed cucumber cups make a tasty 

 entree which is something of a novelty. 

 Pare cucumbers, cut in two-inch pieces, 

 crosswise, and remove seeds. Place cups 

 thus made in pan and fill with the fol- 

 lowing mixture: To four tablespoonfuls 

 of soft, stale bread crumlis add two table- 

 spoonfuls of finely chopped, cooked ham, 

 two tablespoonfuls of grated Parmesan 

 cheese. Season with salt, pepper and 

 cayenne and moisten with tomato sauce. 

 Surround cups with chicken stock and 

 bake in a moderate oven 30 minutes. Re- 

 move to buttered pan, cover with but- 

 tered crumbs and bake until crumbs are 

 brown. 



EGGPLATfT 

 This vegetable, as well as potato and 

 tomato, belongs to the nightshade fam- 

 ily. Like all succulent green vegetables, 

 it has little nutritive value. The com- 

 mon methods of cooking are by frying, 

 broiling and baking. 



linked Eggplant 

 For baked egprplant make a dressing 

 as for stuffed peppers, except that a little 

 more salt, pepper and butter are used. 

 Cut the eggplant in two lengthwise, 

 scrape out the inside and mash it fine, 

 then mix with the dressing and return 

 to the shells. Place on a pan and in the 

 oven. Cook 45 minutes. 



Fried Ecirplant 



For fried eggplant cut the vegetable 

 in slices about half an inch thick and 

 pare. Sprinkle the slices with salt and 

 pile them upon one another, put a plate 

 with a weight on top of the slices. Let 

 them rest for an hour, then remove 

 weight and plate. Add one tablespoonful 

 of water, half a tablespoonful of salt and 



half a teaspoonful of pepper to an egg. 

 Beat well. Dip the slices of eggplant in 

 the egg, then in dried bread crumbs. 

 Spread on a dish for 20 or more minutes. 

 Fry till brown (in deep fat). 



Broiled Eggplant 



The eggplant is sliced and drained as 

 directed above. Then spread the slices 

 on a dish, season with pepper and baste 

 with salad oil, sprinkle with dried bread 

 crumbs and broil. 



KALE, OR BORECOLE 



There are several varieties of this veg- 

 etable. The dwarf, green-curled kale is 

 the best for the table and is a fall and 

 spring vegetable. The leaves are sweeter 

 and more tender after having been 

 touched by the frost. In the North the 

 roots may be banked with earth at the 

 beginning of winter and when extreme 

 cold weather sets in the plants may be 

 covered lightly with hay or straw. In 

 the spring the old stalks will produce 

 young shoots that make delicious greens. 



Kale Boiled With Pork 



Cook the kale the same as cabbage 

 with pork. 



Jlinced Kale 



Remove all the old or tough leaves. 

 Wash the kale thoroughly and drain, 

 then put on to cook in a kettle of boiling 

 water, to which has been added salt in 

 the proportion of one tablespoonful to 

 four quarts of water. Boil rapidly, with 

 the cover off the kettle, until the veg- 

 etable is tender. Pour off the water and 

 chop the kale rather fine; then put back 

 into the kettle and add one tablespoonful 

 of butter and two of meat broth or water 

 for each pint of the minced vegetable. 

 Add more salt if required. Cook for 10 

 minutes and serve at once. The time 

 required for cooking kale varies from 30 

 to .50 minutes. If young and fresh from 

 the garden it will cook in 30 minutes. 



Sea Kale 



This is a delicious spring vegetable. It 

 requires practically the same culture as 

 asparagus, and the young shoots are 

 cooked in the same way as this veg- 

 etable. Sea kale may be cut the third 



