Kirmess cook book

Prepare a medium-sized eggplant two or three hours before cooking. Peel and cut it in even slices about onequarter of an inch thick. Place them on a dish, sprinkle each slice with a little salt and pepper. Put them in press with a heavy weight on top. This will extract all the bitter taste. Dip each slice in beaten egg, then in fine bread crumbs. Fry in hot fat until a nice brown. Season with a little salt, drain on brown paper, and serve very hot. If one prefer, the egg plant may be dipped in thin batter instead of egg and crumbs, and cooked in the same way. STUFFED EGGPLANT. Mrs, Seelys Cook Book. Take two medium-sized eggplants. Cut off the stem, slit lengthwise in halves, tracing the incisions inside. Fry the plants until soft, then drain. Then take two ounces of butter, two ounces of finely chopped pork, two ounces of finely chopped shallots, one pint of chopped mushrooms. Stir and cook ten minutes. With a tablespoon take up most of the fleshy part of the egg plant, put with the above preparation, and season with salt, pepper, and chopped parsley. Mix thoroughly and put this stuffing in the egg plants on a baking dish. Sprinkle with fresh bread crumbs and grated cheese — Parmesan or American. Drop a little sweet oil over and bake light brown in a pretty hot oven. Slide on a dish, pour a ladleful of brown sauce round it, and serve. BAKED EGGPLANT. Mrs. Charles A. Greer, Rye, N. Y. Parboil eggplant in boiling salted water from fifteen to twenty minutes. Cut in half and scoop out meat of each end. Mix through it a cupful of bread crumbs and stir through one egg, a lump of butter, salt and pepper to taste. Refill in the shell, with bread crumbs on top, and brown in oven. FRIED GREEN PEPPERS. Henry Miller. Select some nice fresh green peppers, and after splitting and removing the seeds, lay them in cold, salted water. When they feel very crisp, wipe them off with a cloth. Melt some butter in a frying pan and when hot fry the peppers in it. SAVORY BOILED CABBAGE. Marion Harland. Cut a firm cabbage into four parts and reject tlie outer leaves. Wash carefully in two waters, taking care to dislodge any insects that may be concealed between the leaves. Have a large pot of boiling water on the range; dissolve in a tablespoonful of salt and a quarter of a teaspoonful of baking soda. Plunge the cabbage into this, and cook, uncovered, for fifteen minutes ; drain, and fill the pot with more boiling water, adding salt as you do so. Cook the cabbage until tender, always uncovered, turn into a colander, press out all the water and set aside to get very cold. Chop fine and season with salt, white pepper, and a dash of tomato catsup. Heat in a saucepan a large cupful of well-seasoned soup stock, turn the cabbage into this and toss and turn until very hot. Now add a large spoonful of melted butter, and a teasponful of lemon juice, and serve. BAKED CABBAGE. Marion Harland, Boil cabbage tender in two waters, drain and set aside until cold, then chop fine. Mix together two beaten eggs, two tablespoonfuls of melted butter, two tablespoonfuls of cream, a saltspoonful of salt and a dash of paprika. Stir this into the chopped cabbage and put it into a buttered pudding dish. Sprinkle bread crumbs over the top and bake until brown. FRICASSEED CABBAGE. Marion Harland.