toes; grate
a little cheese over top, sprinkle with breadcrumbs and bake five
minutes in hot oven.

Eggplant en Casserole

4 tablespoonfuls melted Crisco
1 large eggplant
3 small onions
2 garlic cloves
3 tomatoes
1 green pepper
Salt and pepper to taste

Slice eggplant into thin slices, then slice onions, garlic, tomatoes
and pepper quite thin. Arrange them, alternately, in a Criscoed
casserole, seasoning each layer with salt and pepper. Pour in melted
Crisco and cover. Cook over slow fire or in moderate oven till the
eggplant is tender. Serve hot or cold.

Fried Parsley

Crisco
1 bunch parsley
Salt and pepper to taste

Wash, pick and dry the parsley; put into frying basket and immerse
in hot Crisco fifteen seconds or until crisp. Drain and sprinkle with
salt and pepper. It should be a nice green color. If it turns black it
has been too long in the fat.

Green Peas a la Maitre d'Hotel

4 tablespoonfuls Crisco
1 quart shelled peas
Salt and pepper to taste
1 tablespoonful lemon juice
2 sprigs mint
1 tablespoonful chopped parsley
1 teaspoonful sugar

Shell peas and throw into plenty boiling water containing a
teaspoonful of salt, sugar, and mint; boil fast until tender, then
drain. Mix lemon juice with Crisco and parsley; stir this among peas,
reheat them, and serve at once.

Jerusalem Artichokes

2 tablespoonfuls Crisco
1 lb. artichokes
2 tablespoonfuls flour
1 yolk of egg
2 teaspoonfuls lemon juice
1 1/2 cupfuls milk
2 tablespoonfuls cream
Salt and pepper to taste
1 teaspoonful chopped parsley
1/4 cupful vinegar
1 pint boiling milk

Wash and scrape artichokes, and throw each one in cold water
containing vinegar, when all are done, rinse in water and put into
boiling milk, add cupful of boiling water and teaspoonful of salt.
Boil quickly with lid off, pierce with fork to know if done. Lift into
hot dish and cover with sauce. Blend Crisco and flour in saucepan,
over fire, add milk, salt and pepper, and cook five minutes. Remove
from fire, add egg beaten with cream and lemon juice, pour over
artichokes and sprinkle parsley over top.

Mushrooms au Gratin

4 tablespoonfuls Crisco
14 large mushrooms
1 egg
Salt, pepper, and red pepper to taste
1 tablespoonful chopped parsley
2 tablespoonfuls chopped cooked meat
2 tablespoonfuls breadcrumbs
1/2 cupful stock
1 tablespoonful chopped suet

Beat up