Baked Eggplant

a medium sized eggplant beaten egg

1 can tomatoes

1 small onion

1 green pepper level teaspoon salt rounding tablespoon flour cheese cracker crumbs

Method :

Peel eggplant, cut in slices one-fourth inch thick and let stand one hour and a half in salted water. Drain, roll in beaten egg and cracker crumbs and fry slowly until soft about ten minutes. Prepare a tomato sauce of tomatoes, onion, green pepper cut fine, salt, flour smoothed with a little water. Cook slowly one-half hour. Place a slice of breaded eggplant in a baking dish then a layer of tomato sauce and then small cut pieces of cheese. Repeat. Put a little water in pan to keep from burning. Bake slowly forty-five minutes.

Helen Shurtleff, Xi.

Eggplant Souffle

1 eggplant

2 eggs

1/2 cup white sauce

1/2 cup bread crumbs (toasted)

Method:

Pare the purple skin off an eggplant, cut into slices a half inch thick, lay in salted water for a half hour. Drain off the water and drop into boiling salted water. Boil gently for fifteen minutes, then drain and mash. Prepare white sauce, when it is cool beat in it the beaten eggs, then stir into the eggplant pulp.

Pour into a buttered baking dish, sprinkle with crumbs, and brown in a moderate oven for fifteen minutes.

Eleanor F. Lewis, Xi.

Fried Eggplant

Peel eggplant and slice in one-half inch slices. Stand in salted water for a couple of hours with a weight on the eggplant. Drain and dry, dip in eggplant and bread crumbs and fry until soft in a half inch of fat.

Lois Goltra Heren, Xi.

(1) Stuffed Green Peppers

1/2. cup cooked macaroni

1 chopped onion

1 tablespoon chopped red pepper

1 tablespoon melted butter salt and pepper pepper per person

Method :

Remove seeds from green peppers, boil five minutes and drain. Fill with above ingredients, cover with bread crumbs and bake for twenty minutes.

(2) Stuffed Green Peppers

8 peppers

1 cup cream sauce

1 pint oysters

1 cooked celery

1 teaspoon salt and pepper

Method :

Add oysters and celery to cream sauce, season it and place in boiled pepper. Put buttered crumbs on the top and bake twenty minutes in hot oven.

Julia Pitkin Davenport, Xi.

Stuffed Peppers

5 green peppers

2 tablespoons butter 1 onion

4 tablespoons mushrooms finely chopped 4 tablespoons raw ham finely chopped 1/8 teaspoon pepper 1/3 cup brown sauce

3 tablespoons cooked rice

1/4 teaspoon salt

1/2 cup buttered crumbs

Method :

Cut slice from stem end of each pepper, remove seeds and parboil peppers fifteen minutes. Cook onion in butter three minutes, add mushrooms, ham, rice, and seasoning, cook twelve minutes then add brown sauce. Cool mixture, fill peppers with it, cover with buttered crumbs and bake fifteen minutes. Serve as a vegetable. Chopped meat may be substituted for the mushrooms and ham.

Ruth Wallis Wagner, Chi Alpha. Baked Peppers

1 pepper per person stale bread

1 egg salt onion butter small lump

I pork sausage per person

Method:

Remove seeds from peppers and halve them.

Boil for a minute in salted water and drain. Fill with dressing made from the bread steamed, salt, beaten egg, butter and onion. When filled put one pork sausage in each pepper and bake until sausage is brown.

Helen Gemmill Strickler, Xi.