162 THE BLUE BIRD CooK BOOK

FRIED EGGPLANT

Wash and cut eggplant in slices about %4-inch thick. Peel each slice and
sprinkle with salt. Dip in a mixture of beaten egg and milk. Coat with bread crumbs

or cracker crumbs or flour. Fry slowly in fat until brown on both sides and tender, —

4 to 6 minutes each side. Serve hot.

STUFFED EGGPLANT

1 large eggplant 1 teaspoon salt
1/3 cup butter or margarine Dash of pepper
3% cup chopped onion 1 beef bouillon cube dissolved
2 tablespoons parsley, in 1 cup water
chopped fine 1 large tomato

34 Ib. hamburger

Split eggplant in half, lengthwise, scoop out pulp, leaving a shell 1% inch thick.
Chop pulp coarsely. Melt butter in skillet and add eggplant, onion, parsley and meat
and cook for five minutes. Season. Pack mixture into eggplant shells and pour half
the bouillon over it. Bake for 25 minutes at 375 degrees. Then place thin slices of
tomato all over top of stuffed eggplant. Baste with rest of bouillon and bake 20
minutes. longer.

CARROT SOUFFLE

2 cups cooked carrots finely 1 cup milk
mashed, through sieve 3 eggs, beaten
Season with salt, pepper and
grating of an onion

Put into ring mould, set in pan of water and bake in moderate oven until set.
Turn out on flat dish and fill centre with buttered frozen peas, heated and seasoned.

BAKED STUFFED POTATOES

Six medium-sized potatoes, bake and cut off top, take inside out with a spoon
and add 2 tablespoons butter, 3 tablespoons hot milk, season with salt and pepper,
beat well. Add the whites of 2 eggs well beaten, refill the potato shells and bake
8 minutes. Put ham, onions or cheese on top if desired before reheating.

SCALLOPED LIMA BEANS

Y% cup green pepper, cut fine 1 teaspoon salt
Y% cup onion, cut fine VY cup butter
2 cups cooked lima beans Pepper

1 cup canned tomatoes
Fry the pepper and onion in a little butter, add the tomatoes and seasoning.
Put beans in a casserole, cover with the vegetables and bake 40 minutes at 350
degrees.

CAULIFLOWER WITH CHEESE

Boil cauliflower in salted water, drain and separate in small pieces. Make a
white sauce, place layer of cauliflower in baking dish, cover with sauce and a layer
of grated cheese. Repeat until dish is full. Cover with bread crumbs and brown in
300-degree oven.

SWISS STRING BEANS

1 can waxed or green string beans Y2 teaspoon salt
or 1 Ib. fresh beans (cooked) 2 tablespoons soy sauce
3 slices bacon, diced 2 tablespoons vinegar

1 tablespoon sugar
Fry diced bacon until crisp. Add drained cooked beans and the rest of the
ingredients. Simmer 10 minutes. If desired, sprinkle pimento on top after cooking.
Serve hot.