put the inside to drain. Put a cup of stale bread crumbs, a
grated onion, salt and pepper, tablespoonful parsley and a clove of
garlic minced fine, in a skillet with two tablespoonfuls bacon
drippings, and fry until brown; add this to the egg plant, put in two
dozen shrimps, broken up, and when all is well mixed put in the oven and
brown.

FRENCH FRIED EGG PLANT

Mrs. A. M. Cameron

Prepare egg plant in the usual way; drain and cut as you would potatoes
for French fry; sprinkle with salt, pepper and flour; place in a frying
basket and fry strips until crisp and a pretty brown; drain on brown
paper.

BAKED STUFFED EGG PLANT

Cut slice from stem end; reserve for cover, scoop out inside, leaving a
wall one-fourth inch thick, sprinkle inside with salt and pepper, finely
chop pulp. Cook one-half onion, finely chopped, in one tablespoonful
butter three minutes without browning, add three fresh mushrooms, finely
chopped, four tablespoonfuls finely chopped lean raw ham, season with
salt, pepper; cook five minutes, stirring constantly. Add egg plant
pulp, three-fourths cup soft bread crumbs, one-half teaspoonful finely
chopped parsley. Mix well, refill shell, cover with buttered crumbs.
Bake in moderate oven forty-five minutes.

NEW STRING BEANS

Mrs. W. D. Hurlbut

Cut two thin slices of bacon crosswise in narrow shreds, using shears
for this purpose. Saute to a delicate brown. Add two cups hot, cooked,
well-drained string beans and one-half tablespoonful grated onion or
onion juice. Shake the frying pan to thoroughly mix the ingredients,
season with salt and pepper. Turn into hot serving dish.

CREAMED PEAS AS AN ENTREE

Mrs. C. A. Carscadin

Cut with a cookie cutter a round of bread from a thick slice, then a
ring with a doughnut cutter. Dip in melted butter and toast a delicate
brown in the oven. Fill them with peas in cream sauce.

FRENCH FRIED ONIONS

Bertha Z. Bishee

Peel onions, slice and separate rings. Beat an egg, white and yolk
together; salt and pepper to taste and stir in enough flour--about a
tablespoonful--to make a thin batter. Pour over the onion rings, making
sure that they are well coated, and fry a handful at a time in deep fat,
which must be hot enough to brown quickly. Drain and serve covered with
a napkin.

BAKED SPANISH ONION

Alice Clock

Three Spanish onions; two cups of fresh bread crumbs; one pint milk; one
heaping tablespoonful butter. Take greased baking dish.