Stuffed Egg Plant

Take one good-sized egg plant and cut in half, crosswise. Remove the inside and place shells in salt water.

For Filling. - Boil ten cents worth of veal until tender; grind and save stock. Also boil the inside of egg plant and one small onion. When thoroughly cooked, mix with meat and stock, season highly with salt and pepper, and thicken with cracker crumbs. Fill the shells, place in pan with a little water and bake until filling is brown. - Mrs. W. H. Robinson.

Fried Cucumbers

Pare three cucumbers, cut them in slices about one-sixteenth of an inch thick; dredge with salt and pepper and let them lay fifteen minutes, then beat one egg until light, add to it one-half pint of milk, a little salt, a dash of black pepper, one and one-half cups flour until smooth. Dip the pieces of cucumbers into batter and fry in smoking hot fat. When done take out, being careful not to pierce them with a fork or they will fall. - Mrs. Fred Schoeneman.

Creamed Cauliflower

Take one head of cauliflower and boil until tender; then make the following sauce and add: One pint milk or cream, one tablespoon of butter, if cream is used (or two if you use milk), two tablespoons flour, one-half teaspoon salt and one-half salt spoon pepper. Heat cream in double boiler, melt the butter in cup until it bubbles. Add dry-flour and beat smooth, add pepper and salt. Stir in boiling cream. Cook five minutes and add grated cheese just before serving. - Mrs. W. H. Robinson.

Peas In Beet Cups

Boil small beets in salted water until tender, skin and scoop out centers to form cups, then fill with creamed French peas. Serve hot.

Spanish Beans

Cook a cup of white beans. When nearly done add one pint can of tomatoes, then fry two or three slices of bacon and three onions together. Salt to suit taste. Put in just enough thickening to make them a little thick. Bake one-half hour.

Baked Beans

Soak one pound of beans over night. In the morning pour off the water, put beans in a pan, add several slices of bacon, then salt, pepper and half cup of sugar. Fill the pan with boiling water, put in oven and bake five hours. Add water to beans as needed. - Mrs. Seil.

Creamed Cabbage

Cut as for coarse slaw, and stew in a covered sauce pan until tender. Drain and return to saucepan. Add cream, butter, salt and pepper. Let simmer two or three minutes, then serve.

Escalloped Cabbage

Cut cabbage fine. Put layer of cabbage in baking dish, sprinkle with salt, then layer of cracker crumbs, layer of cabbage, until you have as much as you want; then cover with sweet milk and butter the size of an egg..