Stuffed Egg Plant.
This is an excellent dish. Cut a fine egg plant in half, lengthwise. Do not peel it but scoop out the interior to within about ³⁄₄ of the edge. Use a large silver spoon for the purpose and hold the vegetable under water as much as possible while doing this prevents discoloration. As the interior is removed, put it also under water and when the whole is finished cover with new cold water, adding to every qt. of water a tablespoonful of salt. Let the egg plant, both shell and scooped out portion, rest in this salted water 2 or 3 hours or until the water turns dark. After soaking put the vegetable into fresh cold water and let it come to the boiling stage. Boil until tender, salting the water slightly. It will take about ¹⁄₂ hour. It is well to cook the scooped out pulp longer then the shells, so as to have it very soft. The shells should be tender but not so tender that they will lose their shape. Set the shell aside on an earthen plate. It is well not to let them come into contact with tin. Now mash the pieces of scooped out egg plant to a pulp with a wooden potato masher and to every cupful add 2 or 3 cupfuls of soft bread crumbs. Mix the two together and if they seem too stiff add a little milk. Season with a tiny minced onion, a scant teaspoonful of salt and white pepper. Mix the seasoning thoroughly with stuffing and fill the prepared shell with it, spread soft butter all over the tops and set the shells with their contents in a buttered dish. Bake in a brisk oven for about ¹⁄₂ hr. until done.