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The Readers?’ Service i dt 2 
246 aduise parents iuvcaerd schools LOE 1G AUROD IE Nia vA CoAUZ alas) May, 1908 
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in U-Bar Greenhouses. To produce successfully, melons with a uniform, 
luscious, spicy, sugar flavor, requires a house so constructed that the sun 
and light reach the vines and fruit unobstructed. For this reason, U-Bar 
Greenhouses, with their gutterless curved eaves, and the extra wide glass 
spacing make ideal fruit houses. 
For the same reason they are unequalled for flowers and vegetables of all sorts. 
They are simpler, stronger, lighter, more durable, more productive and at- 
tractive and cost less to maintain than any other house. Send for catalog. 
U-BAR GREENHOUSES 
PIERSON U-BAR CO. 
DESIGNERS AND BUILDERS 1 MADISON AVE..NEW YORK. 
A @a _ x aw y= (Eocene: Ieee baa Bontod 
at all seasons 
ihrooms Growing in your Cellar 
age stamps together with the name of your 
will bring you, postpaid, direct from the 
resh sample brick of 
tre Culture MUSHROOM SPAWN 
narket, together with large illustrated book 
ing simple and practical methods of raising, 
is. Not more than one sample brick will 
2r orders must come through your dealer. 
‘pawn Co., St. Paul, Minn. 
reenhouse. ‘The 
s right start is set 
esting way in our 
let. Send for it. 
& Company 
way, New York 
salt, a little pepper and one and one-half 
cups of sifted flour. Beat this until smooth. 
Cut the eggplant into quarter-inch slices 
and sprinkle with salt and pepper. Dip 
each slice into the batter and fry as in 
recipe above. 
In baking eggplant, it must be first par- 
boiled. Put a whole one, which has been 
washed, in a kettle and cover with boiling 
water. Cook for half an hour or until 
it is tender; then cut into halves and scrape 
out the soft part, leaving enough with the 
skin to form a shell. Chop the part that is 
removed, adding half a cupful of crumbs, 
a large tablespoonful of butter, a half 
teaspoonful of salt and pepper. Mix well 
and put into the shell with a covering of but- 
tered crumbs. Cook until brown. 
The foregoing recipe may be very much 
improved by adding to the filling chopped 
white chicken meat and onion juice, 
and putting an onion and a carrot that 
have been sliced, together with a few 
cloves, a bay leaf and a blade of mace, into 
the baking pan. A quart of stock is added 
and the dish is baked for an hour in a 
moderate oven, being basted as needed 
Do not set out eggplant until there are settled 
warm nights; then cultivate well 
with the juice. It is served with Spanish 
sauce. When prepared in this way it is 
not necessary that the eggplant be first 
cooked. 
Another way for the lover of elaborate 
dishes to prepare eggplant is to cut it in 
halves, lengthwise, and parboil in salted 
water. Scoop out the inside, pound with 
a little fat bacon and some chopped onions 
and mushrooms, and add salt, pepper, and 
breadcrumbs soaked in stock. Fill the 
shells with this mixture, place in a buttered 
pan and bake three-quarters of an hour. 
Instead of the bacon and mushrooms, minced 
ham may be used. 
Eggplant fritters are also very delicious. 
A whole peeled eggplant is put into boiling 
water containing one tablespoonful of vine- 
gar or lemon juice and a little salt. Cook 
until tender, then mash and drain. To 
each cup of eggplant add a well-beaten egg, 
a quarter of a cup of flour, salt and pepper. 
Fry in small thin cakes, browning well. 
Stewed -eggplant makes an_ excellent 
breakfast dish. ‘The eggplant is treated the 
same as for making fritters, but when mash- 
ing add breadcrumbs, chopped onion, thyme, 
salt, pepper, and a quarter of a pound of 
butter. Cover the top with fine buttered 
breadcrumbs and place the dish in the oven 
to brown. 
New York. I. M. ANGELL. 
