Mince enough cold chicken to make a cupful and stir into it two tablespoonfuls of minced ham and one of melted butter. Season to taste. Cut the stems from green peppers so that they will stand upright. Cut off the tops of the peppers, remove the seeds and membrane and fill with the minced chicken and ham. Stand the peppers on end in a baking-pan, pour about them a cup of chicken stock and bake half an hour.
Cut the eggplant into slices nearly three-quarters of an inch thick, peel these and lay them in a bowl of cold, salted water, putting a plate on them to keep them under the surface of the liquid. At the end of an hour remove the vegetables from the water and wipe dry on a clean cloth. Dip each slice in beaten egg, then in cracker crumbs and lay on a platter. Set in the icebox for an hour and fry to a golden brown in deep boiling cottolene or other fat. Drain in a colander lined with tissue paper and pile on a folded napkin on a hot platter.
Cut the eggplant in slices half an inch thick, peel and leave for an hour in cold, salted water, as in the preceding recipe.
Wipe the slices dry and lay in a bath of five tablespoonfuls of salad oil and two teaspoonfuls of vinegar. At the end of fifteen minutes remove the eggplant, drain in a colander, sprinkle each slice with salt and pepper, lay on a gridiron and broil over a clear fire. Cook for five minutes on one side before turning the broiler. Serve very hot.
Cut firm tomatoes into thick slices, but do not peel them. Sprinkle each slice with salt, dip into a beaten egg and then in fine cracker dust. Set in a cold place for an hour and fry in boiling cottolene or other fat, or in butter.
Cut large, firm tomatoes into half-inch slices, sprinkle with salt and pepper and dip in fine bread crumbs. Put into a greased broiler and broil over a clear fire until heated thoroughly. Spread with soft butter and serve at once.
Wash and wipe ripe tomatoes. With a very sharp knife cut them in half and lay, skin side down, upon a buttered broiler. Cook over a clear fire until done; arrange squares of toast on a hot platter and lay the broiled tomatoes on this toast - half a tomato to each slice. Handle carefully that they may not break. Sprinkle with pepper and salt and pour melted butter over all.
Cut large, firm tomatoes into thick slices. Do not peel. Rub an oyster broiler lightly with butter, lay on it the slices of tomato and broil over a clear fire. Have ready a sauce made by working a teaspoonful, each, of minced parsley and of lemon juice into two tablespoonfuls of butter. Sprinkle the tomatoes with pepper and salt, put the sauce on them, let them stand covered in the open oven or plate-warmer for a couple of minutes, or until the butter is melted, and serve.