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Classic
Cook Books
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page 50
of bread, seasoned with butter, pepper, salt, the yelk of an egg, and if you
choose, the juice of a tomato; close them and tie each one with a string; put a
little water in the dutch-oven, and lay them in with some of the stuffing on the
top; let them cook slowly half an hour, basting them with butter; take them out,
thicken the gravy, and pour it over them on the dish.
To Fry Egg Plant.
Cut them in slices half an inch thick; sprinkle them with salt, and let them
stand a few minutes to extract the bitter taste; wash them in cold water, and
wipe them dry; season with salt and pepper; dip them in flour, and fry them in
butter.
Another way of cooking them is to cut them in thin slices, and bake them on a
bake-iron that is hot enough to bake cakes.
Salsify, or Oyster Plant.
Scrape the roots, and boil them till soft; mash them, and put in butter pepper,
salt, and egg and flour enough to stick them together; make this in cakes as
large as an oyster, and fry them in butter; or after boiling, you can cut them
in slices and stew them in water; then butter and season, and thicken with a
little flour and cream.
To Stew or Fry Mushrooms.
Be careful in gathering mushrooms that you have the right kind; they are pink
underneath, and white on the top, and the skin will peel off easily, but it
sticks to the poisonous ones.
After you have peeled them, sprinkle them with salt and pepper, and put them in
a stew pan, with a little water, and a lump of butter; let them boil fast ten
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Classic
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