nings. Mix and divide into
beet shells, dot with Crisco and bake in moderate oven twenty
minutes. Serve garnished with watercress.

Sufficient for six beets.

Stuffed Eggplant

3 tablespoonfuls Crisco
3 small eggplants
1/2 cupful breadcrumbs
1-1/2 cupfuls stock
1/2 cupful chopped cooked chicken or veal
1 egg
Salt, pepper, and nutmeg to taste
1/2 cupful white wine
Criscoed crumbs
1 tablespoonful flour
1 tablespoonful sherry

Cut eggplants in halves and scoop out inside, leaving shell half inch
thick. Soak 1/2 cupful breadcrumbs in 1/2 cupful stock ten minutes,
then add cooked chicken, 2 tablespoonfuls melted Crisco, egg,
well beaten, and seasoning of salt, pepper and nutmeg. Divide this
forcemeat into eggplants, sprinkle Criscoed crumbs on top, set them in
greased pan, pour in rest of stock and white wine and bake half hour
in moderate oven. Serve on hot dish with following sauce.

Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and
blend over fire, add sherry and 1 cupful liquor from pan in which they
were baked, and cook five minutes.

Sufficient for three eggplants.

Stuffed Potatoes

(_Kate B. Vaughan_)

2 tablespoonfuls melted Crisco
6 large potatoes
2 tablespoonfuls grated cheese
1 yolk of egg
Salt and pepper to taste

Wash six well shaped white potatoes and rub skin with Crisco. Bake
until tender, cut slice off one end, and with a teaspoon remove
all potato from shells. Mash the potato, adding Crisco, cheese,
seasonings, and egg yolk. Refill shells and bake fifteen minutes.
Serve hot on napkin.

Sufficient for six potatoes.

Viennese Carrots

2 tablespoonfuls Crisco
1 bunch carrots
1 tablespoonful flour
1/2 teaspoonful sugar
2 tablespoonfuls vinegar
Salt and pepper to taste
1 tablespoonful chopped parsley
1 cupful cooked peas

Scrape carrots, cut in small pieces, and boil till tender in boiling
salted water. Blend Crisco and flour together in saucepan over
fire, stir in 1 cupful water in which carrots were cooked, boil five
minutes, then add sugar, seasonings, vinegar, parsley, peas, and
carrots; simmer ten minutes and serve hot in vegetable dish.

[Illustration]

SALADS

[Illustration]

Salads are classified into two groups--i.e., the raw, such as lettuce,
endive, radishes, cucumber, celery, etc., and the cooked, such as
those made from cooked vegetables, eggs, cooked cold fish, poultry,