Description.—The egg plant, a vegetable indigenous to the East Indies, is somewhat allied in character to the tomato. In shape, it resembles an egg, from which fact it doubtless derives its name. It ranks low in nutritive value. When fresh, the plant is firm and has a smooth skin.
RECIPES.
Scalloped Egg Plant.—Pare a fresh egg plant. If large, divide in quarters, if small, in halves, and put to cook in boiling water. Cook until it can be easily pierced with a straw, and drain in a colander. Turn into a hot dish, and beat with a silver fork until finely broken. Measure the egg plant, and add to it an equal quantity of graded bread crumbs, a little salt, and a tablespoonful of thick sweet cream. Lastly, add one well beaten egg. Put in an earthen pudding dish, and brown in the oven until the egg is set, and the whole is heated throughout but not dry.
Baked Egg Plant.—Wash and cook whole in boiling water until tender. Divide in halves, remove the inside with a spoon, taking care not to break the skin. Beat the egg plant smooth with a fork. Season with salt and cream, and if desired, a stalk of celery or a small slice of onion very finely minced, for flavor. Put back in the skin, sprinkle the top with bread crumbs, and brown the outside uppermost in the oven.
CUCUMBER.
Description.—The cucumber is a native of Southern Asia, although it is quite commonly cultivated in most civilized countries. It formed a part of the dietary of the Israelites when in Egypt, where it grew very plentifully. The ancient Greeks held the cucumber in high esteem, and attributed to it wonderful properties.
The cucumber is not a nutritious vegetable, and when served in its raw state, as it so generally is, dressed with salt, vinegar, pepper, and similar condiments, it is an exceedingly indigestible article. If it is to be eaten at all, it should first be cooked. It may be pared, divided in quarters, the seeds removed, and cooked in a small quantity of water until perfectly tender, and served on toast with an egg sauce or a cream sauce; or it may be prepared the same as directed for Escalloped Egg Plant.
SALSIFY, OR VEGETABLE OYSTER.
Description.—The vegetable oyster plant, sometimes called purple goat's-beard, or salsify, is indigenous to some portions of Great Britain. The long, slender root becomes fleshy and tender under cultivation, with a flavor, when cooked, somewhat resembling that of the mollusk for which it is named. On this account, it is much esteemed for soups. A variety of the plant grows near the line of perpetual snow, and forms the principal article of fresh vegetable food in the dietary of Kurdistan.