4 Vegetable Recipes

Eggplant Recipe

Remove the skin and cut the plant into slices, one fourth an inch thick. If wilted freshen in cold water before slicing. Dip in fritter batter and sauté or fry in deep fat. Drain on soft paper and serve at once. Or dip in egg, then in bread crumbs and sauté, first on one side and then on the other, to a golden brown.

Brussels Sprouts With Butter Recipe

Boil one quart of Brussels sprouts in two quarts of salted water, about fifteen minutes, or until tender. Let drain on a cloth, then toss in a frying-pan with a scant fourth cup of butter, until the butter is absorbed; sprinkle with one teaspoonful of chopped parsley and a dash of salt; mix and arrange in a mound on a serving-dish. Surround with points of toasted or fried bread.

Carrots Recipe

Wash and scrape thoroughly, cut in halves, in balls or other shapes, boil until tender in boiling water, drain and toss in butter, salt and pepper, or in a maître d'hôtel butter. Carrots cut into fanciful shapes may be served alone, or in combination with other vegetables, in brown, white or curry sauce, or in salads.

Jerusalem Artichokes Recipe

Wash and scrape the desired number of artichokes. Cover with boiling salted water and cook until tender (about half an hour), drain, dust with salt, and set on the back of the range to evaporate the moisture. Serve with melted butter, or with white or Bechamel sauce.