Eggplant Souffle

1 large eggplant.

2 eggs.

1/2 cup white sauce.

1/2 cup toasted and buttered crumbs.

Pare the purple skin off eggplant, cut into slices half an inch thick and lay in salted water for an hour. Drain off this water and drop into boiling salted water. Boil gently for fifteen minutes, drain and mash. Prepare white sauce and when it is cool beat into it the beaten eggs, then stir in the eggplant pulp. Pour into buttered baking dish, sprinkle with crumbs and brown in a moderate oven for fifteen minutes. Serves six.

Eleanor F. Lewis.

Tasty Spinach

1/4 peck spinach 1/4 pound mushrooms 6 slices bacon 1 tablespoon flour.

1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon paprika 1/2 cup Bowman's milk.

Fry bacon, retaining in the pan one tablespoon of the fat. In it brown the mushrooms slightly. Sprinkle over them the flour and add the milk and seasoning. Cook slowly for a few minutes, stirring. Place the cooked and strained spinach in the middle of the platter, with the bacon slices around the edge and pour the sauce over the spinach.

Mrs. Ralph E. Brown.

(Note: Spinach should be cooked without any water, in a closely covered kettle).

Meat Stew Without Meat

3 carrots.

2 onions.

1 stalk celery.

3 tomatoes.

1 parsnip.

2 small trunips.

2 or 3 potatoes 1 small can protose 1 teaspoon butter 1 teaspoon vegex . Morton's Iodized salt.

Brush, but do not peel the vegetables. Dice vegetables and protose. Place in air tight vessel; cook slowly until vegetables are tender. Peas, beans, or other vegetables may be added, if desired, and whole wheat dumplings may be made with this stew.

Mrs. Walter Edward Schwind.

Corn Pudding

1 can corn.

1/2 cup milk.

1 or 2 eggs.

1/2 green pepper minced.

1 tablespoon sugar Morton's Iodized Salt Pepper.

Mix all ingredients well and put in well greased baking dish. Sprinkle top with crumbs and butter. Set in a pan of water and bake till firm, or till a knife comes out clean. Like custard too much cooking or too hot a fire makes it watery.

Mrs. W. C. Gilbert.

Spiced Lima Beans

1 can lima beans 1 medium onion 1 green sweet pepper Salt.

2 tablespoons olive oil 1 heaping tablespoon brown sugar 1/4 cup water.

Slice onion. Pour lima beans from can, liquor and all, into casserole. Add remaining ingredients, mix carefully, cover and bake until vegetables are cooked and juice is reduced. Mrs. E. E. Danke.

Cabbage Au Gratin

1 good sized cabbage 3 or 4 slices bacon.

1 dessertspoon bread crumbs.

1 dessertspoon of grated cheese.

1/2 pint white sauce 1 teaspoon Morton's Iodized salt.

Wash trim and quarter cabbage. Put in boiling water and boil rapidly. Wheri three-fourths cooked drain, chop coarsely, season with salt and pepper and press into a pudding mold. Place the bacon in baking dish, invert pudding mold over this and turn out cabbage. Cover surface with grated cheese and bread crumbs, dot with butter and heat in moderate oven until moderately brown. Serve sauce separately.

From Mrs. Townsend Smith's English Cook Book.

Cabbage

1 cabbage.

1 teaspoon Morton's Iodized salt.

1/2 cup melted butter Pepper to taste.

Cut cabbage as for coarse slaw. Have water boiling and drop in cabbage. After water boils again count seven minutes. Drain, add butter, salt and pepper and serve at once. Mrs. Edmund D. Soper.

Creamed Cabbage

Cabbage as desired Salt.

Cream sauce.

To plain cooked cabbage add cream sauce seasoned with salt, pepper, sugar, butter and. nutmeg.

Mrs. L. R. Janes.

Turnips

12 turnips.

4 tablespoons butter.

1 1/2 cups white sauce.

1 teaspoon salt Pepper to taste.

Pare and cut into small pieces young turnips and cook in a small amount of water covered closely, until tender. When the water is almost absorbed put in butter, salt and pepper and with the flame low cook a little longer. When ready to serve combine carefully with 2 1/2 cups well seasoned white sauce and serve very hot.

Mrs. E. D. Soper.

Baked Tomatoes

2 large cans tomatoes.

Sugar.

Salt.

Pepper.

1 teaspoon onion juice.

Butter.

Stew tomatoes, until quite thick, and season to taste with sugar, salt and pepper and add onion juice. Put into baking dish an extravagant amount of butter. Bake slowly until thick and brown. It should not run on plate when served. This is good.

Mrs. J. C. Billingslea.