Another Way

Ingredients

• pepper
• salt

Directions

1. After peeling the egg plant, parboil it five or six minutes, then cut the slices crosswise, and season with pepper and salt; dip them in beaten ^^^ and then in fine cracker crumbs; fry a light brown in hot lard. Serve with a folded napkin upon the bottom of the dish; send to the table as fast as cooked. They must be thor- oughly cooked.

2. The leaves of white mustard, spinach, water cresses, cowslips, dandelions, and the roots and tops of small beets are good for greens. If not fresh and plump, soak in salt water for half an hour previous to cooking. Boil them with a little salt in the wa- ter, until they sink to the bottom of the pot. Drain very dry in a colander; butter and serve.

3. The onion is one of the most healthful of all the vegetables, and is especially beneficial to those whose labor taxes the brain or those who are afflicted with nervous diseases; but owing to its unpleasant effects upon the breath many persons eschew it alto- gether. It is said that chewing and swallowing a few grains of roasted coffee will remove this difficulty, and any utensil in which onions have been cooked may be freed from their odor by turning it bottom upwards, over a hot stove after it has been washed.

4. For seasoning, the red oqion will answer, but for boiling, stew- ing, etc., the white silver-skinned and sweet onion are greatly preferable.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.