Egg-Plant and Cheese

Boil 3 egg-plants and when tender peel and mash them, adding a thick slice of bread soaked in cold water. Fry in hot lard until the water disappears, seasoning with salt, pepper, parsley and minced onion. Put butter and grated cheese for first layer, then half of the egg-plants, adding another layer of cheese, then the remainder of the egg-plant, and finishing with a layer of cheese, bread crumbs and butter. Place in the oven 10 minutes to brown lightly.

Egg Plant Supreme

Peel and cut in slices, sprinkle with salt, pepper and cayenne. Dredge with flour and fry very slowly in plenty of butter. Let them cook beyond the tender point-till the outsides become lightly crisped. During the frying of the egg-plant have large red tomatoes cut in halves baking in the oven, pulp side up, seasoned with salt, pepper and butter, and piled as high as possible with minced onion. Serve one on each slice of egg-plant.

Egg-Plant Salad

Slice the contents of an egg-plant in very thin slices, and cut these into dice. Put them into a bowl with a teaspoon of salt, mix well and place a weight over them, and chill for two hours. Sprinkle another teaspoonful of salt inside the egg-plant to draw out the water, and chill it also. Cut into small dice some canned tunny fish, 1/4 cup celery, 4 chopped hard boiled eggs, and 1/2 lb. blanched English walnuts. Make a highly seasoned French dressing, add the cut up egg-plant wiped dry. Fill the shell of the egg-plant with this salad.