THE COOKING OF VEGETABLES. 
57 
fruit in slices lengthways, of the thickness of two or three half- 
crowns, and fry them in plenty of oil or lard till they are of a 
light brown on both sides, and serve them hot, either alone or as 
a vegetable with meat. Of course salt is to be used with them. 
(b) Cut the aubergines in halves lengthways, and boil 
them till quite soft; squeeze them between two plates, to rid 
them of the slightly bitterish water they contain. Then scoop 
out the interior and chop it up roughly. When cold, dress it 
with oil and vinegar, pepper and salt, and use it as a salad. 
The aubergines for salad are nicer when baked whole in a 
dwindling oven. They will be shrivelled a good deal when done. 
When cool, take off the skin, chop up the pulp roughly, and use 
it as a salad as before. It should be understood that the pulp, 
when sufficiently baked, should be of a marrowy softness. 
(c) The nicest way, however, of cooking this vegetable is as 
“stuffed brinjals,” or “ aubergines farcies.” This, of course, is 
a combination of aubergines and two kinds of meat, with other 
condimental materials, as follows :—Remove the stalk and bracts 
and cut the aubergines lengthways in halves ; boil them to ten¬ 
derness as before, and squeeze them between two plates to get 
rid of surplus water; scoop out the interior, leaving only the 
shell with a thin layer of the pulp ; shape them like little boats 
for stuffing. The round kinds are the best for the preparation 
of this savoury dish. In the meantime chop up finely, through 
an American mincing machine, some fresh pork with the fat on 
and some fresh beef. While this is being done, chop up a couple 
of good-sized onions, and fry them in lard; when nearly done, 
throw in a good tablespoonful of chopped parsley, add the 
minced meats, two tablespoonfuls of grated Parmesan cheese, 
pepper and salt, and stir the whole on the fire for half an hour; 
after having added the cliopped-up pulp of the aubergines. 
When the whole is cool, mix in thoroughly a couple of eggs 
beaten up, and stuff the aubergines with this compound. 
Smooth the surface and sprinkle some more grated cheese over 
the surface of each, and bake them in a pan previously smeared 
with lard, till the surface of the “aubergine fareie” is of a 
light brown, and serve them hot as a separate dish. If well 
made, this dish is supremely nice. Its perfection can only be 
attained by practice, and connoisseurs will not fail to enjoy it. 
(d) Aubergines baked as before, and pulped, will make a 
