Q

Quinoa-Stuffed Eggplant with a Roasted Garlic Raita

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeuvre to café noir, in the ways with sea­son­ing that work mir­a­cles with left-overs and pre­serve the dai­ly rou­tine of three meals a day from the dead­ly monot­o­ny of the Amer­i­can régime, in the gar­nish­ings that glo­ri­fy the most insignif­i­cant con­coc­tions into objects of appetis­ing beau­ty and in the sauces that ele­vate indif­fer­ent dish­es into the realm of cre­ations and enable a French cook to turn out a din­ner fit for capri­cious young gods from what an Amer­i­can cook wastes in prepar­ing one.

The fre­quent expe­ri­ence of the cook liv­ing in the coun­try or sub­urbs these days to receive unex­pect­ed vis­its from friends who are tour­ing in auto­mo­biles, and she finds she must have some­thing attrac­tive, dain­ty and nour­ish­ing ready at a moment’s notice to sup­ple­ment the cup of tea or cof­fee so wel­come after a hot, dusty trip.

It is a wise plan to keep a vari­ety of Sum­mer Sausage on hand, as in a very few min­utes deli­cious sand­wich­es may be pre­pared with this, these sand­wich­es hav­ing the charm of nov­el­ty. It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sausage, but there are three or four which can be touched upon. To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them.

Although a meal sat­is­fies your hunger you should have dessert, because the edu­cat­ed palate craves that par­tic­u­lar spice as a prop­er fin­ish. Sci­en­tists tell us that a din­ner digests bet­ter because of a tasty dessert, which, they say, gives the final stim­u­lus nec­es­sary to dis­pose of the food pre­vi­ous­ly received.

The sim­ple desserts are the best desserts, and none is more pleas­ing to the eye and the palate or so eas­i­ly made or so fre­quent­ly served in an imper­fect man­ner, than cus­tards.

With a sup­ply of good eggs in the pantry the cook need nev­er be at a loss for a tasty cus­tard, and if she is wise enough to buy Armour’s Fan­cy Selects when she orders eggs from her mar­ket man their good­ness will be reflect­ed in her desserts. Aside from their good­ness their extra large size will always rec­om­mend their use to the wise house­wife. They come packed in an extra large car­ton.

It is a wise plan to keep a vari­ety of Sum­mer Sausage on hand, as in a very few min­utes deli­cious sand­wich­es may be pre­pared with this, these sand­wich­es hav­ing the charm of nov­el­ty. It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sausage, but there are three or four which can be touched upon. To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them.

Quinoa-Stuffed Eggplant with a Roasted Garlic Raita

  • Serv­ings: 4–6
  • Dif­fi­cul­ty: easy
  • Print

For the hon­eyed pear top­ping, have ready a sheet of puff-paste made of five ounces of sift­ed flour, and a quar­ter of a pound of fresh but­ter. Lay the paste in a but­tered soup-plate. Trim and notch the edges, and then put in the mix­ture. Bake it about half an hour, in a mod­er­ate oven. Grate loaf-sug­ar over it, before you send it to table.

Ingredients

  • 2 tea­spoons rose­mary
  • 1 tea­spoon sea salt
  • 12 tea­spoon chili flakes
  • 1 cup raw nuts
  • 14 cup brown sug­ar
  • 2 table­spoons but­ter

Directions

  1. Pre­heat the oven to 325 degrees Fahren­heit. Put half the cream and all the sug­ar over the fire and stir until the sug­ar is dis­solved; take from the fire, and, when per­fect­ly cold, add the remain­ing half of the cream. Freeze the mix­ture, and add the bananas mashed or pressed through a colan­der. Put on the lid, adjust the crank, and turn until the mix­ture is frozen rather hard.
  2. Grate and sift the bis­cuits. Scald half the cream and the sug­ar; when cold, add the remain­ing cream and the vanil­la, and freeze. When frozen, remove the dash­er, stir in the pow­dered bis­cuits, and repack to ripen.
  3.  As soon as the cus­tard begins to thick­en the saucepan must be tak­en from the fire and the stir­ring con­tin­ued for a sec­ond or two longer. If the cook­ing is done in a dou­ble boil­er the risk of boil­ing is very much less­ened.
  4. Blanch and pound or grate the nuts. Put half the cream and all the sug­ar in a dou­ble boil­er; stir until the sug­ar is dis­solved and stand aside to cool; when cold, add the nuts, the fla­vor­ing and the remain­ing cream, mix, add the col­or­ing, and turn into the freez­er to freeze. If green col­or­ing mat­ter is not at hand, a lit­tle spinach or pars­ley may be chopped and rubbed with a small quan­ti­ty of alco­hol.
  5.  Before you send it to table, split the vanil­la bean, scrape out the seeds and add them to the hot cream, and add the bean bro­ken into pieces. Stir until the sug­ar is dis­solved, and strain through a colan­der. When this is cold, add the remain­ing cream and freeze. This should be repacked and giv­en two hours to ripen. Four would be bet­ter.
  6. Allow it to bake for 45–50 min­utes. Make an infu­sion of cof­fee by pour­ing half a pint of boil­ing milk on a heap­ing table­spoon­ful of pow­dered cof­fee. Put it aside to set­tle, and when cold strain off the milk and use with the eggs as in pre­vi­ous recipe.

Tips & Tricks: As soon as the cus­tard begins to thick­en the saucepan must be tak­en from the fire and the stir­ring con­tin­ued for a sec­ond or two longer. If the cook­ing is done in a dou­ble boil­er the risk of boil­ing is very much less­ened.

It is a wise plan to keep a vari­ety of Sum­mer Sausage on hand, as in a very few min­utes deli­cious sand­wich­es may be pre­pared with this, these sand­wich­es hav­ing the charm of nov­el­ty. It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sausage, but there are three or four which can be touched upon. To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

With a sup­ply of good eggs in the pantry the cook need nev­er be at a loss for a tasty cus­tard, and if she is wise enough to buy Armour’s Fan­cy Selects when she orders eggs from her mar­ket man their good­ness will be reflect­ed in her desserts. Aside from their good­ness their extra large size will always rec­om­mend their use to the wise cook. They come packed in an extra large car­ton.

They are par­tic­u­lar, how­ev­er, to be con­sis­tent in the use of gar­nish­ings. Flow­ers and fruits are reserved for sweet dish­es, except in the case of nas­tur­tiums, which they regard as much a veg­etable as a flower and use freely with meats. It isn’t essen­tial that every dish should be turned into an elab­o­rate work of art.

Fear no mess; it just means you’re a nor­mal, func­tion­ing human being.

They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

Aside from their good­ness their extra large size will always rec­om­mend their use to the wise cook. Flow­ers and fruits are reserved for sweet dish­es, except in the case of nas­tur­tiums, which they regard as much a veg­etable as a flower and use freely with meats. It isn’t essen­tial that every dish should be turned into an elab­o­rate work of art.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

Pud­dings that are pre­pared by boil­ing, steam­ing, and bak­ing, and the sauces that make them appe­tiz­ing, receive a good­ly share of atten­tion. Pas­tries and Pies com­pletes this vol­ume, round­ing out, as it were, the cook’s under­stand­ing of dessert mak­ing. To many per­sons, pas­try mak­ing is an intri­cate mat­ter, but with the prin­ci­ples thor­ough­ly explained and each step clear­ly illus­trat­ed, deli­cious pies of every vari­ety, as well as puff-paste dain­ties, may be had with very lit­tle effort.

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