THE GROWING OF VARIOUS VEGETABLES 



crumbs; have ready a hot frying pan in which has 

 been melted a tablespoonful of butter and fry a 

 light brown; they will fry in ten minutes. Serve 

 hot. 



STUFFED EGG-PLANT 



Cut the egg-plant in two, scrape out all the in- 

 side, and place it in a saucepan with a little minced 

 ham; cover with water and boil until soft; drain 

 off the water and add two tablespoonfuls of grated 

 crumbs, a tablespoonful of butter, half a minced 

 onion, salt, and pepper; stuff each half of the hull 

 with this mixture; add a small lump of butter to 

 each, and bake fifteen minutes. Minced veal or 

 chicken is equally as good as ham, and many pre- 

 fer it. 



Egg-plants may be eaten from the time they are 

 the size of a teacup until they are full grown and 

 the seeds begin to harden, but it is better to let the 

 first fruits attain full size if possible. 



OKRA 



This vegetable is grown for the green pods which 

 are used in soups, to which it imparts a rich gelat- 

 inous quality, and are as easily grown as peppers, 



requiring about the same culture. The seed should 



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