Fried or Stuffed Eggplant

News Paper clipping circa 1900 (?)

Fried Egg-Plant-

Slice the egg-plant about one fourth of an inch thick. Pare and remove the seeds, and soak in very cold water for half an hour.

Drain, and dip first into beaten egg, and then into corn-meal, and fry in hot fat.

Cracker- or bread-crumbs may be used in place of the corn-meal if liked.

Serve hot.

Stuffed Egg-Plant-

Remove the inside portions of the egg-plant, and soak the remainder in cold salt and water.

Drain and fill with a dressing made of one pint of bread crumbs, two good sized tomatoes, a teaspoonful of onion- juice, butter the size of an egg, a teaspoonful of sugar, and salt and pepper to taste.

Cover each egg-plant again with a piece that was cut off in order to remove the seeds, and place in the oven to bake.

Cooked Spinach

The everyday Cookbook circa 1887

An excellent way to serve spinach is to first look it over carefully; wash it in two or three waters. If the stalks are not perfectly tender, cut the leaves from the stalk. Boil for twenty minutes in water with enough salt dissolved in it to salt the spinach sufficiently.

When done let it drain. then chop it fine, put it on the stove in a saucepan, with a lump of better, salt, and pepper, and enough milk to moisten it. When the butter is melted and spinach steaming, take from the fire and put it in a dish in which it is going to the table.

Garnish with hard-boiled eggs cut in slices or in rings- that is, with the yolk removed and rings of the white only left.