any skin and cut the meat into pieces of convenient size for serving. Season with lemon and onion juice and Worces- tershire sauce, if desired, before cooking. Dip in flour and then cook in shallow fat✪ Veal Cutlet until a crust is formed on both sides. If the meat is tender, cover and cook slowly until done. If the meat is inclined to be tough, add hot water and simmer the meat slowly. A rich gravy will then be developed which is served with the meat. Season with salt and pepper. Make a gravy by adding flour and 'mixing well with the fat. Then add hot water. Pour the gravy over the cutlet. STUFFED EGGPLANT 1 medium-sized eggplant. 1 tablespoon butter. 1 pint finely cut cabbage. 2 tablespoons chopped peanuts. 3^^ teaspoon salt. 1 cup fine bread crumbs. Cut eggplant in half. Remove as much of the white por- tion as possible without breaking the shell. Cut in small pieces. Cook cabbage and eggplant in a small amount of water about 10 minutes. Drain and mix the other ingredi- ents with it. Fill the eggplant with the stuffing; place but- tered crumbs on top. Pour around each half eggplant a little of the water in which the cabbage and eggplant were cooked. Bake half an hour, or until golden brown. GREEN TOMATO PIE 4 or 5 medium-sized green toma- ^ teaspoon salt. toes. l}/2 tablespoons cornstarch, lemon sliced very thin. % cup sugar. 34 teaspoon cinnamon. 1 tablespoon butter. Slice the tomatoes. Heat slowly in a saucepan with the sugar, lemon, salt, and spice, until tomatoes are tender. Melt the butter and combine with the cornstarch. Add this to the tomato mixture and cook until cornstarch does not taste raw. Take from fire. Line a pie tin with pastry. Bake the lower crust for 12 minutes, in a moderately hot oven until a delicate color appears. Put tomato fiUing in this prebaked crust; cover with upper crust. Be careful when covering the pie with this unbaked upper crust to moisten the edge and press firmly over the edge of the baked lower crust. Bake about 12 minutes in a hot oven, or until the upper crust is done. If there isn't enough liquid in the tomatoes to cook them, add a little w^ter when stewing. 9 FOWL EN CASSEROLE Cut the fowl into pieces convenient for serving. Dust with salt, pepper, and flour. Brown delicately in a small quantity of fat. As each piece is removed from the frying pan, place it in the casserole. Pour a little water into the frying pan to rinse out the particles of fat and add this liquid to the fowl in the casserole. Cover the casserole and cook the fowl in a slow oven for 3 or 4 hours, or until it is tender. Just before serving, remove the fowl and add to the juices a cup of milk which has been blended with \}/2 tablespoons of flour. Cook for 10 minutes, put the fowl back in this gravy, and serve from the casserole. BAKED CUCUMBERS Select 3 good-sized cucumbers. For filling use: % cup fine bread crumbs. 13^ teaspoons finely chopped pars- 3 tablespoons butter. ley. ^ teaspoon salt, 3 rounding teaspoons chopped cel- 13^ tablespoons chopped onion. ery. 3 small fresh tomatoes, skinned. Wash cucumbers and cut in half lengthwise. Scoop out as much as possible of the pulp without breaking the skin. Brown the onion in the fat, add other ingredients mixed with the cucumber, stirring constantly, and cook five minutes, or until dry. Place filling in cucumber shells and bake until shells are soft. ✪ Green Tomato Pie

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any skin and cut the meat into pieces of convenient size for serving. Season with lemon and onion juice and Worces- tershire sauce, if desired, before cooking. Dip in flour and then cook in shallow fat until a crust is formed on both sides. If the meat is tender, cover and cook slowly until done. If the meat is inclined to be tough, add hot water and simmer the meat slowly. A rich gravy will then be developed which is served with the meat. Season with salt and pepper. Make a gravy by adding flour and 'mixing well with the fat. Then add hot water. Pour the gravy over the cutlet. STUFFED EGGPLANT 1 medium-sized eggplant. 1 tablespoon butter. 1 pint finely cut cabbage. 2 tablespoons chopped peanuts. 3^^ teaspoon salt. 1 cup fine bread crumbs. Cut eggplant in half. Remove as much of the white por- tion as possible without breaking the shell. Cut in small pieces. Cook cabbage and eggplant in a small amount of water about 10 minutes. Drain and mix the other ingredi- ents with it. Fill the eggplant with the stuffing; place but- tered crumbs on top. Pour around each half eggplant a little of the water in which the cabbage and eggplant were cooked. Bake half an hour, or until golden brown. GREEN TOMATO PIE 4 or 5 medium-sized green toma- ^ teaspoon salt. toes. l}/2 tablespoons cornstarch, lemon sliced very thin. % cup sugar. 34 teaspoon cinnamon. 1 tablespoon butter. Slice the tomatoes. Heat slowly in a saucepan with the sugar, lemon, salt, and spice, until tomatoes are tender. Melt the butter and combine with the cornstarch. Add this to the tomato mixture and cook until cornstarch does not taste raw. Take from fire. Line a pie tin with pastry. Bake the lower crust for 12 minutes, in a moderately hot oven until a delicate color appears. Put tomato fiUing in this prebaked crust; cover with upper crust. Be careful when covering the pie with this unbaked upper crust to moisten the edge and press firmly over the edge of the baked lower crust. Bake about 12 minutes in a hot oven, or until the upper crust is done. If there isn't enough liquid in the tomatoes to cook them, add a little w^ter when stewing. 9 FOWL EN CASSEROLE Cut the fowl into pieces convenient for serving. Dust with salt, pepper, and flour. Brown delicately in a small quantity of fat. As each piece is removed from the frying pan, place it in the casserole. Pour a little water into the frying pan to rinse out the particles of fat and add this liquid to the fowl in the casserole. Cover the casserole and cook the fowl in a slow oven for 3 or 4 hours, or until it is tender. Just before serving, remove the fowl and add to the juices a cup of milk which has been blended with \}/2 tablespoons of flour. Cook for 10 minutes, put the fowl back in this gravy, and serve from the casserole. BAKED CUCUMBERS Select 3 good-sized cucumbers. For filling use: % cup fine bread crumbs. 13^ teaspoons finely chopped pars- 3 tablespoons butter. ley. ^ teaspoon salt, 3 rounding teaspoons chopped cel- 13^ tablespoons chopped onion. ery. 3 small fresh tomatoes, skinned. Wash cucumbers and cut in half lengthwise. Scoop out as much as possible of the pulp without breaking the skin. Brown the onion in the fat, add other ingredients mixed with the cucumber, stirring constantly, and cook five minutes, or until dry. Place filling in cucumber shells and bake until shells are soft.

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