GREEN PEPPERS STUFFED WITH ONIONS
Parboil six green peppers eight minutes (discarding seeds and veins) in boiling water to cover. Drain, keep warm. Cover one-half dozen silver skin onions with boiling water, heat to boiling point and drain. Cover again, with boiling salted water and cook until tender, drain and finely chop, mix with one cup soft bread crumbs, add three tablespoonfuls melted butter, season highly with salt, pepper and one-half teaspoonful finely chopped parsley. Fill prepared peppers (if too dry add one tablespoonful cream) with mixture, cover with buttered crumbs, set them in buttered gem pans and bake in oven until peppers are tender and crumbs are brown.
GREEN PEPPERS STUFFED WITH CORN Mrs. T. D. Caliger
Select sweet green peppers of medium size; cut a thick slice from stem ends; remove seeds and veins. Soak in salt water one hour, drain, and fill with following mixture. Put three cups of canned corn into a saucepan, with two tablespoonfuls finely chopped green peppers, butter and one tablespoonful of onion juice. Simmer slowly fifteen minutes, stirring often to prevent burning. Cover tops of peppers with buttered bread crumbs, and bake one-half hour in moderate oven.
EGG PLANT AND SHRIMP Mrs. Ada Woods
Boil a whole egg plant, cutting off the stem end. When done take off skin and put the inside to drain. Put a cup of stale bread crumbs, a grated onion, salt and pepper, tablespoonful parsley and a clove of garlic minced fine, in a skillet with two tablespoonfuls bacon drippings, and fry until brown; add this to the egg plant, put in two dozen shrimps, broken up, and when all is well mixed put in the oven and brown.
FRENCH FRIED EGG PLANT Mrs. A. M. Cameron
Prepare egg plant in the usual way; drain and cut as you would potatoes for French fry; sprinkle with salt, pepper and flour; place in a frying basket and fry strips until crisp and a pretty brown; drain on brown paper.
BAKED STUFFED EGG PLANT
Cut slice from stem end; reserve for cover, scoop out inside, leaving a wall one-fourth inch thick, sprinkle inside with salt and pepper, finely chop pulp. Cook one-half onion, finely chopped, in one tablespoonful butter three minutes without browning, add three fresh mushrooms, finely chopped, four tablespoonfuls finely chopped lean raw ham, season with salt, pepper; cook five minutes, stirring constantly. Add egg plant pulp, three-fourths cup soft bread crumbs, one-half teaspoonful finely chopped parsley. Mix well, refill shell, cover with buttered crumbs. Bake in moderate oven forty-five minutes.