1 quart diced egg plant 2 tablespoons butter 1 pint water 2 tablespoons flour.
1 cup milk 1 teaspoon salt y^ teaspoon celery salt Peel the egg plant and cut into % inch cubes. Put to cook in boiling, salted water. When tender drain off the liquid. Make a white sauce of the milk, flour, butter, celery salt and one-half of the salt. Mix the egg plant with the White Sauce and let cook a few minutes.
Select a firm, unspotted egg plant. Boil in salted water 15 minutes, turning frequently to insure even cooking.
1 quart diced egg plant 2 tablespoons butter.
Remove the top and the pulp by the aid of a knife and spoon. Leave about % of an inch thickness next to the skin. Put one tablespoon butter, y2 teaspoon salt, y2 of a small onion thinly sliced in a double boiler. Cook ldUo 15 minutes, then add one cup of stale bread crumbs, and mix with the butter and onions. Chop the pulp and add the buttered crumbs. Add one to two tablespoons of water and one beaten egg. Refill the egg plant, set in the oven and bake 30 to 45 minutes.
1 cup milk 1 egg.
2 cups bread crumbs y2 teaspoon salt.
Peel the egg plant and cut into % inch cubes. Put to soak in cold water, to which 1 tablespoon of salt to one quart of water has been added. Let soak one-half hour or more. Cook in boiling, salted water. When tender, drain, then add beaten egg slowly, and add salt and milk, and pour over the egg plant. Melt the butter and stir in the crumbs. Add the buttered crumbs and bake in an oiled pan in a moderate oven until set.
1 quart crosnes 1 pint milk.
3 tablespoons butter 3 tablespoons flour.
1 teaspoon salt.
Cleanse the crosnes thoroughly by scrubbing with a vegetable brush, plunge them into boiling, salted water and boil 10 to 15 minutes, or until tender. Drain and prepare a white sauce of the milk, butter, flour and salt. Turn the sauce over the crosnes and let cook two or three minutes.