Take some young carrots, wash and brush them as tenderly as you would an infant, then simmer them till tender in with pepper and salt. When cooked, draw them to the side of the fire and pour in some cream to make a good sauce. If you cannot use cream, take milk instead and stir with it the yolk of an egg. To thicken for use, add a pinch of sugar and some chopped parsley.
AUBERGINE OR EGG PLANT
This purple fruit is, like the tomato, always cooked as a vegetable. It is like the brinjal of the East. It is hardly necessary to give special recipes for the dressing of aubergines, for you can see their possibilities at a glance. They can be stuffed with white mince in a white sauce, when you would cut the fruit in half, remove some of the interior, fill up with mince and sauce, replace the top, and bake for twenty minutes, or simply cut in halves and stewed in stock, with pepper and salt they are good, or you can simmer them gently in water and when ready to serve, pour over them a white sauce as for vegetable marrow. If they are cheap in England the following entrée would be inexpensive and would look nice.
EGG PLANTS AS SOUFFLÉ
Wash the fruit, cut them lengthways, remove the inside. Fill each half with a mixture made of beaten egg, grated cheese, and some fine breadcrumbs, and a dash of mustard. Put the halves to bake for a quarter of an hour, or till the soufflé mixture has risen. When cooked place them in an oval dish with a border of rice turned out from a border mold.