Baked Egg Plant

(Mrs. F. C. Nickels.)

1 egg plant cut in half, cut out the inside, leaving the shells; boil the pulp till tender in water with a little salt; cut in chopping bowl 2 hard boiled eggs, some onion, parsley, pepper, salt, celery (or celery salt), butter, and mix with the boiled egg plant. Mix bread crumbs with all this until pretty stiff, and fill the shells. Butter the top and bake about 1/2 hour.

Cabbage With Cheese

(Mrs. Crandall.)

1 head cabbage chopped fine, 1 tablespoon salt; cover with boiling water and boil till tender; drain; 2 tablespoons butter, 2 tablespoons flour; melt; add 2 cups of milk and season; add 4 tablespoons grated cheese. Put in a pan a layer of cabbage, then one of sauce until the pan is filled. Sprinkle the top with bread crumbs. Bake 15 minutes.

Scalloped Tomatoes

Peel and slice the tomatoes. Grate bread crumbs on them and season highly with sugar, butter, cayenne pepper and salt. Alternate the layers of tomatoes and bread crumbs and bake in a dish for 2 hours.

Fried Tomatoes

Cut fresh tomatoes in thin slices. Fry 1/2 hour in little butter and take out of frying pan. Stir into what is left in frying pan 1 teaspoon of flour moistened in milk. Add a little milk. When consistency of cream sauce pour over tomatoes.

Baked Tomatoes

Peel the tomatoes and make a hole in the center of each and fill with bread crumbs, salt, pepper, butter and a little sugar. Put in dish and bake 2 hours.

Potato Ribbons

Take some large potatoes, peel them smoothly as possible. Take each potato and pare it round and round as you would an apple, an eighth of an inch thick, taking-care not to break spiral parings. Keep covered with a napkin till all are cut, then lay them in frying basket and fry in hot fat until a light brown; sprinkle with salt.

Green Corn Custard With Broiled Tomatoes

1 cupful of corn, freshly cut from the ears of young corn; 4 eggs, beaten slightly; 1 teaspoon of salt, a little paprika, a few drops of onion juice, 1 1/4 cups of milk. Bake in buttered moulds in hot water. When firm, turn out and place on a dish with broiled tomatoes around. Serve with cream sauce made as follows: 1 tablespoon butter, 1 tablespoon of flour, 1 cup of milk; cook till thick.

Escalloped Corn

Empty 1 can of corn into a baking dish; add 1 egg, 2/3 cup of milk, salt and pepper to taste and 1 tablespoon grated cheese. Place cracker crumbs and bits of butter over top; place in moderate oven and cook until cracker crumbs are browned.

Blue Grass Corn Pudding

8 ears of corn, 1 tablespoon butter, 1 teacup of milk, 1 teaspoon of flour, salt and pepper to taste, 3 eggs. Grate the corn and scrape cob with a knife. Beat the eggs light and stir in cream, butter and flour, and mix with the milk and add the corn. Season and bake 3/4 of an hour.

Corn Fritters

Beat 2 eggs without separating, 1 cup milk, 1 pint canned corn, little salt, sugar, and enough flour for thick batter; add 1 teaspoonful of baking powder to flour, 1 tablespoon butter; fry in hot lard.