30. Egg Plant Savoury.
Cut up some egg plants into quarters; put them into a jar, with butter, pepper and salt; cover close, and put in the oven. When done, take them out, mash them smooth with a fork. Add two hard-boiled eggs chopped fine, and a few bread crumbs, fill the mixture with little scallop shells, brush over the top of each with well beaten egg, sprinkle on some fine bread crumbs, put a little dab of butter on each, and just put in the oven to brown. Serve them in the shells, neatly dished.
SALADS IN VARIOUS WAYS.
These are very little understood in this country. Almost any vegetable cold can be made into a most appetising salad. By this means you have really delicious dishes, and there is no waste of cold vegetables or fish. I will give a few which, though known, are very seldom used, and I want to impress the fact in the minds of my readers that salads are healthy and economical, and generally liked by young and old, and the very little trouble they take in preparation is well repaid by the result.