Fried Eggplant

Peel and slice an eggplant and soak over night in cold salted water. Drain and cover with cold water for half an hour. Wipe dry dip in seasoned flour, or in flour, beaten egg, and crumbs. Fry in deep fat. Grated cheese may be mixed with the crumbs. Serve with White, Cream, Tomato, or Caper Sauce.

Eggplant Fritters

Peel, slice, cover with cold water, boil until soft, and drain; or, put into boiling salted and acidulated water. Mash smooth, add salt and pepper to season, two eggs well-beaten, and enough flour to make a thick batter. Fry by spoonfuls in deep fat.

Escalloped Eggplant

Boil a large eggplant until tender, peel and mash. Season with butter, pepper, and salt. Add two hard-boiled eggs chopped fine and half an onion grated. Add two tablespoonfuls of bread crumbs, put into a buttered baking-dish, cover with crumbs, dot with butter, and bake brown.

Stuffed Eggplant

Parboil a large eggplant for ten minutes, then plunge into salted ice-water and let stand for an hour. Make a forcemeat of half a cupful of minced boiled ham, a cupful and a half of bread crumbs, one egg well-beaten, and enough cream to make a smooth paste. Season with salt, pepper, minced parsley, and onion. Split the eggplant lengthwise, scrape out the pulp, and mix with the stuffing Fill the shells, tie together, and put into a dripping-pan with a cupful of stock. Cover and bake for half an hour, remove the string, and serve.

Eggplant A La Creole

Peel a young eggplant, cut it into dice, and simmer for ten or fifteen minutes in half a cupful of boiling water. Drain and press out the liquid. Chop fine two onions, fry in butter, add the eggplant, salt and pepper to season, and one table-spoonful each of minced parsley and vinegar. Add also two heaping tablespoonfuls of butter. Put into a baking-dish, cover with crumbs, dot with butter, and bake for twenty-five minutes.

Boiled Hominy

Soak a cupful of hominy for three hours in warm water, drain, and cook in fresh boiling water until tender, adding a pinch of salt. Drain and reheat for fifteen minutes with a pint of milk, seasoning with salt and pepper. Cook for fifteen minutes, add a tablespoonful of butter, and serve.

Curried Lentils

Chop fine three large onions, two green peppers, and a clove of garlic. Brown half a pound of washed lentils in butter, add the chopped mixture and cold salted water to cover. Boil until tender.

Drain, add two sliced onions fried brown, two table-spoonfuls of butter, and a teaspoonful of curry powder. Serve with a border of boiled rice.

Buttered Macaroni

Boil a pound of macaroni until tender, drain, and put into a deep baking-dish. Spread over it half a cupful of butter broken into bits, and one-quarter of a pound of cheese, grated. Season with salt, and pepper, mix thoroughly, and bake, or serve without baking.

Macaroni Au Gratin

Butter a deep baking-dish and fill with cooked macaroni, sprinkling each layer with grated cheese, and seasoning with pepper and dots of butter. Cover the top with cheese (Parmesan, which may be mixed with Swiss), dot with butter, and bake brown. Serve in the same dish. Milk or cream to cover may be poured over before baking.