Escalloped Egg Plant

Boil a small egg plant, cut it in half, take out the pulp, throwing away the seeds and skin, chop the pulp fine and mix with it half a teaspoonful of bread crumbs, one cup of cream or rich milk, butter the size of an egg, an even teaspoonful of finely minced parsley, pepper and salt to taste, and a few drops of onion juice. Beat all together, turn into a baking dish, cover the top with dried bread crumbs and tiny bits of butter and bake until brown. Serve in the dish in which it is baked. If any is left over, cut in slices half an inch thick and fry in butter for luncheon.

Stuffed Egg Plant

Take half a large egg plant, boil gently until tender, remove from the fire, take out the pulp carefully so as not to break the shell, leaving it about a quarter of an inch thick. Peel and stem a quarter of a pound of fresh mushrooms, chop very fine, reserve a heaping tablespoonful of this for the sauce, then add the pulp of the egg plant to the mushrooms in the chopping bowl, and one heaping tablespoonful of currants, -washed and picked over, one even teaspoonful of grated onion, one even teaspoonful of chopped green pepper, five heaping tablespoonfuls of grated bread crumbs, four tablespoonfuls of melted butter, two tablespoonfuls of rich cream. Mix all well together, fill the shell with this mixture, press it into shape and bind carefully with string. Bake twenty minutes, remove the string and serve on a platter with the sauce poured around it.

The Sauce

Put on the skins and stems of the mushrooms in a saucepan, cover with boiling water, cook until tender, drain, and into this water put the tablespoonful of reserved mushrooms, add salt and pepper to taste, boil a few minutes, then add a heaping teaspoonful of flour stirred into a heaping tablespoonful of butter, let all cook together until thick, and pour around the egg plant.