197. Egg-Plant Al Forno - Italian

Parboil two medium egg-plants, and cut in two lengthwise. Scoop out the pulp, leaving enough to keep in shape, and rub to a paste with a little melted butter, salt, paprika and two tablespoons of grated Parmesan. Return to shells, sprinkle well with crumbs and cheese and brown in a quick oven. A slice of salt pork chopped fine can be added.

198. Egg-Plant And Tomato

Cut enough peeled egg-plant into dice to fill a pint measure and mix with equal quantities of firm tomatoes diced. Season with salt, pepper and a teaspoon each of sugar and onion juice. Spread in layers in a buttered pudding dish with crumbs between and bits of butter or olive oil. Cover with crumbs and bake for three-quarters of an hour.