Baked Ripe Cucumber

Cut cucumbers in two lengthwise, discard seeds, etc., parboil in hot water until tender. Fill center and heap up with moist crumbs seasoned with butter, salt, pepper, and onion juice. Bake 20 to 30 minutes in moderate oven.

Scalloped Eggplant

I eggplant

1 tablespoon lemon juice I tablespoon chopped or grated onion

2 tablespoons butter Salt and pepper Buttered crumbs for top

Peel and cut into inch cubes. Cover with boiling water and cook slowly for 10 or 15 minutes. Drain in colander. Fry the onion in the butter, add all the other ingredients and eggplant. In a buttered baking-dish place layers of egg-plant and white sauce, cover with buttered crumbs and bake from 20 to 30 minutes.

Fried Eggplant

Pare and cut in slices about 1/3 of an inch thick. Dip in beaten egg and then in seasoned bread crumbs. Brown on both sides in a little hot fat in frying-pan (olive oil preferred) or fry in deep fat. Drain on paper and serve.

Stuffed Eggplant

Put eggplant, whole, into boiling water, boil 20 to 30 minutes, or until tender. Cut it in two and scoop out the center leaving a wall 1/2 inch thick. Mash or chop the center, mix with it

112 cup bread crumbs 1/4 to 1/2 cup nuts chopped 1/2 teaspoon salt Pepper

1/2 tablespoon chopped parsley 1/2 teaspoon summer savory 1 teaspoon onion juice

Stuff the eggplant, heaping it up on top. Bake this in moderate oven about 1 hour, basting once or twice with melted butter.

Pea Souffle

4 tablespoons flour

4 tablespoons fat

I cup skimmed milk

I cup mashed cooked peas

3 eggs

1 teaspoon salt 1/4 teaspoon pepper

Few drops onion juice

Make a sauce of the flour, fat, and milk. Mash the cooked peas to a pulp. Beat the whites and yolks of eggs separately. Mix the pulp, seasonings, sauce, and well-beaten yolks. Fold in stiffly beaten whites, and bake in a slow oven until firm.

Mold Of Peas Or Beans

I pound green or wax beans or peas 1/4 onion

Sprig parsley 1 tablespoon flour

1 cup milk

3 eggs Grated cheese

2 tablespoons butterine, or oil

String the beans and blanch them by throwing them into boiling water. As soon as the water has boiled again, drain the beans and throw them into cold water. Fry the finely chopped onion, parsley, and celery in I tablespoon of oil, add the beans when the onion is golden-colored, letting the beans absorb the oil. Add just enough water to keep beans from burning, and let simmer until tender. Make a white sauce of the milk, flour, and fat. Beat the eggs; let the beans and sauce cool. Then add the eggs, beans, and a few tablespoons of grated cheese to the white sauce. Pour into a buttered mold, bake like a custard in a pan of water until firm, and serve hot.

Stuffed And Baked Green Peppers

Cut the stem ends from 6 green peppers. Remove seeds and pith and parboil in hot water. Stew I cup tomatoes,

1 slice onion, I bay leaf, 3 peppercorns, 1/2 tablespoon sugar, 1/2 teaspoon salt for 15 minutes. Strain and mix with

2 cups boiled rice. Stuff peppers with this mixture, place upright in pan, and place tops on peppers. Pour around them 1 1/2 cups of tomato sauce and baste with it several times while baking. Bake 20 to 30 minutes in moderate oven.