Pare egg plant and cut in slices ½ inch thick. Soak slices in salt water for about an hour. Drain and wipe dry. Dip slices in beaten egg and roll in fine bread or cracker crumbs. Fry in hot fat (or deep fat) until well browned on both sides. Serve with catsup or tomato sauce.
SWEET AND SOUR BEETS
- 3 cups beets, diced
- 1 cup beet water
- 1 tblsp. sugar
- ¼ cup vinegar
- 2 tsp. butter
- 1 tblsp. corn starch
Cut off beet tops leaving 2 inches of the stems. Clean well, place in pot and cover with boiling water. Cook until tender, slip off the outer skins and dice. Strain and save 1 cup of the water in which beets were cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of corn starch and cook to the consistency of cream. Add the diced beets, salt and pepper and heat.
SCALLOPED TOMATOES
- 3 cups tomatoes canned or fresh
- 1 medium cucumber pared and sliced
- salt
- 1 small onion, sliced
- ½ cup bread crumbs, buttered
- ½ cup grated cheese
- pepper
Into a greased baking dish or casserole place a layer of tomatoes, add half the cucumber and onion slices and half of the crumbs. Repeat with more tomatoes and remaining cucumbers, onions and crumbs. Top with tomatoes and sprinkle with cheese. Bake in moderate oven, (375-f) 40 minutes.
DUTCH POTATO CROQUETTES
- 1½ cups cold mashed potatoes
- 1 tablespoon butter
- 1 teaspoon minced parsley
- 2 tablespoons cream
- corn meal
- ¼ teaspoon salt
- ½ teaspoon minced onion
- dash of pepper
- 1 egg
Mix up a paste with the potatoes and butter, add the parsley, salt and pepper, cream, onion and egg. Mold into croquettes, dip into the egg white, roll in corn meal. Fry in deep fat.