Halve a fine egg-plant with care and scrape out the inside, leaving the walls an inch thick. Chop the pulp taken out with the pulp (not the seeds) of two ripe tomatoes, season well with butter, pepper, and salt, and mix with a tablespoonful of dry crumbs. With this mixture stuff the hollowed egg-plant, bind the sides together with soft string, put into your covered roaster, dash a cupful of boiling water over it, cover closely and steam for an hour. Turn the egg-plant and cook for half an hour longer. Remove the strings, peel the vegetable deftly and serve. Pass drawn butter with it. In helping, cut into slices an inch thick, breaking the stuffing as little as possible. The walls of the egg-plant should be tender all through.

Egg-Plant Faroe With Green Peppers

Cook as directed in the last recipe, but substitute green peppers, seeded and minced, for the tomato-pulp in making the stuffing.