Tuscany Soup
(Italy.) Peel and slice and fry 2 egg-plants, with 1 ounce of butter and as much flour, salt, pepper, a blade of mace, 3 large tomatoes, 4 mushrooms, some parsley, and then add 1 quart of consomme. Cook for 1 hour, press through a sieve, add 2 tablespoonfuls of grated cheese and 2 ounces of cooked macaroni. In Italy, the above mixture is baked in a dish, and a spoonful is added to every plate of consomme when serving, but the recipe as here given is better suited to American tastes.