For preparing eggplant, either to fry or boil, use small eggplant as they are of more delicate flavor than the large ones. Do not cook too rapidly.
Slice the eggplant and drain it as for frying; spread the slices on a dish; season with salt and pepper; baste with olive oil; sprinkle with dried bread crumbs and broil.
Arrange in oiled pan in layers: one layer of sliced eggplant, one layer of chopped meat seasoned with egg, chopped parsley, salt and pepper; as many layers as desired, add a little olive oil, cover with water. Bake one-half hour.
Brown onion, peel eggplant raw, cut in quarters, put in when onions are brown with a little water and stew; add salt, white pepper, sour salt, red tomatoes; when half done add one-fourth cup of rice, cook until rice is tender.
Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices on a plate. Cover with a weight to draw out juice; let stand one hour. Dredge with flour and fry slowly in a little butter until crisp and brown, or dip in egg and cracker and fry in deep fat.
Shell the peas and cover them with water; bring to a boil; then push aside until the water will just bubble gently. Keep the lid partly off. When the peas are tender add salt and butter; cook ten minutes longer and serve. If the peas are not the sweet variety, add one teaspoon of sugar.
Sugar peas may be cooked in the pods like string beans. Gather the pods while the seeds are still very small; string like beans and cut into pieces. Cover with boiling water and boil gently for twenty-five or thirty minutes or until tender. Pour off most of the water, saving it for soup; season the rest with salt and butter and serve.
Wash, scrape and cut one pint of carrots in small cubes, cook until tender, drain and reserve one-half cup of carrot water. Mix carrots well with one pint cooked green peas. Sprinkle with two tablespoons of flour, salt, pepper and sugar to taste, add two tablespoons of fat or butter, one-half cup of milk or soup stock and carrot water, boil a little longer and serve.
Make the pfärvel. Heat one-quarter cup of butter or other fat, add the pfärvel and when golden brown, add one quart of boiling water, one-half cup of sugar, one-half teaspoon of salt, aid one can or one-half peck of green peas strained. Set in moderate oven and bake one-half hour or until every kernel stands out separately. Serve hot.