gently until tender, remove from the
fire, take out the pulp carefully so as not to break the shell, leaving
it about a quarter of an inch thick. Peel and stem a quarter of a pound
of fresh mushrooms, chop very fine, reserve a heaping tablespoonful of
this for the sauce, then add the pulp of the egg plant to the mushrooms
in the chopping bowl, and one heaping tablespoonful of currants, washed
and picked over, one even teaspoonful of grated onion, one even
teaspoonful of chopped green pepper, five heaping tablespoonfuls of
grated bread crumbs, four tablespoonfuls of melted butter, two
tablespoonfuls of rich cream. Mix all well together, fill the shell with
this mixture, press it into shape and bind carefully with string. Bake
twenty minutes, remove the string and serve on a platter with the sauce
poured around it.

THE SAUCE.--Put on the skins and stems of the mushrooms in a saucepan,
cover with boiling water, cook until tender, drain, and into this water
put the tablespoonful of reserved mushrooms, add salt and pepper to
taste, boil a few minutes, then add a heaping teaspoonful of flour
stirred into a heaping tablespoonful of butter, let all cook together
until thick, and pour around the egg plant.

GREEN CORN CAKES.

One quart of grated corn, one teacup of butter melted, four
tablespoonfuls of flour, two eggs, and salt and pepper to taste. Bake as
griddle cakes and serve at once. These cakes are very good made of
canned corn. Pound the corn in a mortar and press through a sieve.

CORN PUDDING.

Four large ears of corn grated, or a can of corn prepared as for corn
cakes, one heaping tablespoonful of butter, one teaspoonful of flour,
one teaspoonful of sugar, one whole egg and one yolk. Melt the butter
and stir into the corn, beat the eggs and add with one pint of milk, the
sugar and flour, and salt and pepper to taste. Bake in a shallow dish in
a moderate oven from twenty minutes to half an hour. If it bakes too
long, it becomes watery.

MOCK OYSTERS OF GREEN CORN.

A pint of grated corn, a cup of flour, one egg, two ounces of butter,
three tablespoonfuls of milk, and salt and pepper to taste. Mix well and
drop from a spoon in oblong cakes--to look as much like oysters as
possible--into hot butter, fry brown on both sides. Serve on a platter
and garnish with parsley. These may also be made of canned corn by
pressing it through a colander with a potato masher to separate the
hulls from it.

CORN BOILED