The Landmarks club cook book

Take six cucumbers, cut in half lengthwise. With a sharp knife cut out all the inside. Fill with equal parts of chopped cucumber, celery and tomato. Add a quarter of chopped onion (more if preferred) and season with salt, pepper and a dash of cayenne. Mrs. Hugh W. Vail. BAKED STEWED CUCUMBERS. This is a delicious dish, which usually finds favor with the gentlemen. Take cucumbers of fairly good size — say six to eight inches in length ; cut them in two lengthwise and scoop out the inside, seeds and all, but leave the outside shell whole and thick enough to be firm. Put the seeds and pulp into the chopping bowl, and add salt and pepper, or green chile- peppers chopped very fine ; tomato and bread crumbs. Chop all very fine and mix well ; fill each half shell, and put plenty of butter in the stuffing and on top, so it will brown well. Bake in a hot oven for an hour. The stuffing should be very hot in seasoning, and the cooking thoroughly done. Mrs. Mathew T. Allen. vegetable CURRY. Cut in shapes or slice the vegetables. The onions only should be fried, and the rest of the vegetables should be stewed in strong stock or cream and thickened with curry paste. When dished, the vegetables should be moist, but they should not be covered with sauce. Mrs. William S. Cross. EGG PLANT (AMERICAN) SAUTE. Peel one or two fruits and cut them into slices a quarter of an inch thick. Sprinkle with salt, and pile them one on the vegetables. top of the other on the under side of a plate. Put a weighted plate on the top of the pile and let it stand for an hour to press out the juice. Then dip the slices in egg and bread crumbs, or in egg and Hour, and saute on both sides in lard or dripping. Serve hot. Mrs. H. W. O’Melveny. EGG-PLANT. Pare and cut into slices about a quarter inch thick, salt them and allow to remain in sieve 30 minutes ; wipe dry, dip in batter and fry in boiling lard. Serve with sherry and sugar as a separate course. Mrs. E. Wolters. STUFFED EGG-PLANT. Four egg-plants for eight people, three hard-boiled eggs, one tablespoon grated salt pork, three handfuls browned bread crumbs, one slice onion, two cloves of garlic, salt, red pepper and a pinch of sage. Scrape egg-plant out of shell and chop with the above ingredients (except boiled eggs); fry in a little butter for five minutes; break in one fresh raw egg; chop boiled eggs and add. Fill the eggplant skins and cover the top with fine white bread crumbs ; bake. Egg-plant must be soaked in strong salt water for several hours and the plant cut from end to end, not around. Carrie T. Waddilove. MACARONI, ITALIAN. Break quarter pound macaroni into inch length ; cover with boiling water salted, boil twenty minutes, drain, pour cold water over it and drain again. Melt two tablespoons of butter, or use olive oil; heat it; cut one small onion fine, cook it slightly brown ; stir in one tablespoon flour, mix until smooth, add one cup of strained tomato; lastly add one or two tablespoons grated cheese ; pour over macaroni and serve. Mrs. E. Wolters. NATIVE MUSHROOMS, IN BROWN BUTTER. Procure some large mushrooms, peel and wash carefully. Dry a little. Have a large frying pan quite hot, and melt a little butter in it. Then place the mushrooms bottoms upward LANDMARKS club cook book.