Eggplant Fritters

Wash a medium sized eggplant and cook in salted water until soft. Make a fritter batter of 1 1/3 cups flour.

2 teaspoons baking powder.

1/4 teaspoon salt 2/3 cup milk.

1 egg.

Mix and sift dry ingredients; add milk gradually and egg well-beaten. Mash eggplant and remove large pieces of skin. Add warm eggplant to batter and beat mixture until thoroughly mixed. Fry either in deep fat or in a large amount of fat in a frying pan.

Lucile Robertson, Evanston, Ill. University of Wisconsin.

Stuffed Eggplant (Southern Style)

1 eggplant.

1 small onion, chopped fine.

2 or 3 tablespoons bread crumbs.

1 egg, beaten.

1 tablespoon butter.

1 teaspoon salt.

Scoop out eggplant and soak in salt water one hour. Hour on water and parboil 1/2 hour. Mix with egg, butter, salt, onion and bread crumbs and refill shell. Bake in pan with a little water 30 to 40 minutes.

Elizabeth Manker Dobbin, Wilmette, Ill. Northwestern University.

Scalloped Eggplant

Peel and cut into short strips, place in cold salt water ior one hour. Boil until clear and soft, but not broken. Drain, put strips in buttered baking dish. Add butter, pepper and salt, then layer of fine bread crumbs, and so on until dish is full. Make last layer thicker than others, and soak with cream. Bake covered one-half hour, then remove cover to brown.

Ella Record, Cambridge, Ill. University of Illinois.

Egg Plant A La Creole

Peel egg plant and dice large. Cover with clear cold water and bring to a boil. Then grain and add a little salt and enough fresh water to cook nearly soft. When nearly soft and still hot, add hot tomato sauce and simmer till soft or put in fireless cooker. Let stand awhile to mellow before serving.