VEGETABLES
String beans, cauliflower, carrots, beets, peas and even a cold boiled potato may all be cut into neat pieces, mixed together, and served on lettuce leaves, dressed with French dressing as a salad. One cold boiled beet may be used as a garnish for a potato salad. String beans, if you have sufficient quantity, may be served alone as a salad.
Stuffed Egg Plant
Throw a good-sized egg plant into a kettle of boiling water; boil ten minutes; when cold cut into halves and with a blunt knife scoop out the center. Chop this scooped-out portion fine, mix with it an equal quantity of finely-chopped uncooked meat, add a grated onion, a clove of garlic mashed, a teaspoonful of salt, a little chopped parsley, if you have it, and a dash of pepper. Fill this into the egg plant shells, stand them in a baking pan, add a cup of stock and a tablespoonful of butter, bake slowly one hour, basting every ten minutes.
Cucumbers
Raw cucumbers are easily wilted, and are then unfit for serving. Soak them in pure cold, unsalted water until serving time. Pass French dressing in a separate dish. In this way the "left-overs" may be placed in the refrigerator and used next day as an addition to the dinner salad.
Left-Over Tomatoes
A half cup of stewed tomatoes may be used with stock for brown tomato sauce, or for making a small dish of scalloped tomatoes, helping out at lunch when perhaps the family is less in number. The Italians boil down this half cup of tomatoes until it has the consistency of dough; then press through a sieve, add a little salt, pack down into a jelly tumbler and stand in the refrigerator to use as flavoring. A tablespoonful in a soup, or in an ordinary sauce, or mixed with the water for baked beans, or added to the stock sauce for spaghetti or macaroni, adds greatly to the flavor as well as appearance.
Corn Oysters
6 ears of cold boiled corn 2 eggs 1 cupful of milk 1/2 cupful of flour 1/2 teaspoonful of salt 1 saltspoonful of pepper