Eggplant Oriental

2 green peppers

2 eggplants

3 tablespoons cooking oil

6 ripe tomatoes 3 teaspoons salt 1 teaspoon paprika

Remove the seeds from the peppers, and cut the peppers into small pieces. Pare the eggplants and cut into small pieces. Cook the eggplant and peppers in the fat until slightly brown, then add the tomatoes and seasonings and continue the cooking until the eggplant is done. Serve very hot.

Leeks And Potatoes Au Gratin

12 leeks

6 potatoes

1 cup medium white sauce

1/2 cup grated cheese Bread-crumbs Salt and pepper

Cook the leeks in boiling water; boil and slice the potatoes; arrange the vegetables in a baking-dish, and pour the white sauce over them. Add the cheese, bread-crumbs and seasoning, and bake (350° F.) for fifteen minutes.

Lima Beans, Neufchatel Style

2 cups green Lima beans or 1 cup dried Lima beans, soaked in water over night

1 teaspoon salt

1/4 cup butter or other fat 1 1/2 cups milk 2 egg-yolks

Cook beans in boiling salted water until almost tender. Drain; add fat, salt, milk and beaten egg yolks. Turn into casserole and bake in 350° F. oven, 20-30 minutes. Stir twice until beans begin to brown.

Mushrooms Au Gratin

1/2 pound mushrooms

1 sliced onion

2 tablespoons cooking oil 2 tablespoons flour

1 cup mushroom stock (made from stems)

1/2 cup bread-crumbs 1/16 teaspoon pepper 1/4 teaspoon paprika 1 tablespoon butter 1/2 teaspoon salt Juice of 1 lemon

Peel the mushrooms and sprinkle salt over them to extract the water. Fry the onion in the oil. Add the flour and brown; add the stock, the pepper, paprika, butter, salt and lemon-juice and cook the sauce until it is thickened. Drain the mushrooms and add them to the sauce. Put into a baking-dish, sprinkle with crumbs and bake until slightly browned.

Potato Patties

6 potatoes

2 tablespoons flour


2 tablespoons butter

1 tablespoon grated Swiss cheese

Tomato sauce

Boil the potatoes in their jackets; peel and mash them and add flour, butter, grated cheese and salt. Mix well and shape in round patties, rather thick, making a hole in the middle. Cook in a well-greased baking-dish, in a hot oven (400°-450° F.). When they are nicely browned pour over them tomato sauce, and serve hot in the baking-dish.

Potatoes, Peasant Style

3 cups potatoes

6 tablespoons bacon fat

2 cloves garlic

2 tablespoons parsley

1/2 teaspoon paprika

2 tablespoons flour 2 cups milk 1 teaspoon salt 1/8 teaspoon pepper

Wash, pare and cut potatoes in dice. Saute in the bacon fat until brown. Remove potatoes and fry the chopped garlic and parsley in the fat remaining in the pan. Add flour, milk and seasonings, and cook until thickened (about five minutes). Add potatoes and cook three minutes.

Potatoes, Jeanette Courrangelle Style

6 medium-sized potatoes Left-over meat 1 clove garlic

1 small onion

1 teaspoon chopped parsley

1/2 teaspoon salt

Pare the potatoes, bake in the oven until tender, then cut in halves lengthwise. Scoop out the centers. Chop the meat, garlic, onion and parsley together; add the salt, fill the potatoes with the mixture and reheat. The pulp removed from the potatoes may be seasoned with salt, pepper, and butter, and baked in the oven with tomato sauce.