| A dish from "fair Provence" |
1 large or two small egg-plants; two cucumbers; four onions; six tomatoes; 1 green pepper.
Peel and cut separately all vegetables; fry sliced onions in a teaspoon of lard; add tomatoes, crushing them and stirring until quite soft; add half a teaspoon of salt, then the cucumber, egg-plant, and green pepper, stirring over a hot fire for ten minutes; place over a slow fire and stew for three hours.
If the vegetables are fresh and tender, nothing else is needed, but if they are somewhat dry, add a cupful of stock.
Cold barbouillade is excellent to spread on bread for sandwiches.
Barbouillade is usually served hot with rice boiled a la Creole.
Boiled Rice
Wash very thoroughly one cupful of rice; boil for twenty minutes in three quarts of boiling water; drain and shake well, pour cold water over the rice to separate the grains, and set in the oven a few minutes to keep hot.
Spinach
Wash thoroughly, then throw into cold water and bring to boiling point; then add ¼ teaspoon of soda and boil 5 minutes. Turn into colander, let cold water run over it, drain well, squeezing out water with spoon, then chop very fine; add creamed butter, salt and pepper.