salt
Dash of pepper
1-1/2 c. steamed rice
1 c. stewed tomatoes
Bread crumbs
Select medium-sized cucumbers, wash and peel them, and cut them in half
lengthwise. Hollow out the center so that the cucumbers will have the
shape of boats. Then melt the butter in a frying pan, add the chopped
onion, salt, and pepper, and heat together for a few minutes. Next add
the rice, tomatoes, and sufficient bread crumbs to take up any excess of
moisture. Fill the cucumbers with this mixture and bake until they are
soft enough to be easily pierced with a fork. During the first part of
the cooking, pour a small amount of hot water into the pan in which the
cucumbers are baked. Serve hot.
EGGPLANT AND ITS PREPARATION
125. EGGPLANT belongs to the class of fruit vegetables, and is closely
related to the tomato in structure and composition. It grows rather
large in size, is covered with a smooth brownish-purple skin, and is
made up of material that is close and firm in texture and creamy white
in color. Because of the nature of its structure, eggplant would seem to
be high in food value, but, on the contrary, this vegetable has very
little. In this respect, it is about equal to cabbage and cauliflower
and slightly less than string beans.
126. Eggplant is found in the market from early summer until the
beginning of winter. Because it is protected by a heavy skin, it keeps
well and needs no special care in storage. The strong flavor of the
pulp is disagreeable to many persons.
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