STUFFED EGG PLANT

Boil the egg plant whole until it can be pierced with a
fork. Remove from the water and if egg plant is very watery,
press out some of the water. Cut egg plant in half, lengthwise,
and remove seed and part of pulp which should be chopped and
mixed with peeled tomatoes, onion and green peppers chopped up
together, and salt to taste. Stuff the shells, sprinkle with toasted
bread or cracker crumbs, dot with small pieces of butter and bake
15 or 20 minutes. This also is good baked in a dish, and in this
case the entire egg plant skin and all may be used.

—Alice Millbank
STEAMED FRESH MUSHROOMS

Wash and peel 1 lb. of fresh mushrooms. Put into a pan with
1 heaping tablespoonful or more of butter, salt and pepper lightly ;
cover tight and steam until mushrooms are tender, adding no
water. Thicken with 1 teaspoonful flour, add 1 tablespoonful of
sherry and serve, very hot, on toast. May also be served with

sweetbreads. —Mrs. E. G. Blackwell
MUSHROOM SOUFFLE
1 cupful of dried mushrooms 2 tablespoonfuls of butter
Yolks of 4 eggs 2 tablespoonfuls of flour
Whites of 5 eggs Salt and pepper to taste.

114 cupfuls of scalded milk

Soak mushrooms in 2 cupfuls of water for an hour. Cook in
same water until tender, and chop fine. Cook butter and flour in a
saucepan; add scalded milk, pepper and salt; cook until sauce
leaves the sides of pan; add chopped mushrooms; take off the fire
and add yolks of eggs. When cold add whites beaten stiff and
bake in oven for about 34 of an hour. This souffle is very delicious
made: of fresh mushrooms. For sauce, add about % cupful of
cooked and chopped mushrooms to 1% cupfuls of white sauce.

—Mrs. C. W. Chesterton
MUSHROOMS OR SWEETBREADS

1 lb. mushrooms or sweetbreads, parboiled. Fry in butter for
15 minutes. Cover 10 minutes and simmer. Add % cupful chili
sauce, % cupful catsup, let simmer 10 minutes. Add 1 cupful
cream, wine glass sherry, and serve on hot toast, or with this
sauce: Cream these in double boiler, add catsup, Worcestershire
sauce, green peppers, olives cut up, soup stock, and when ready
to remove from fire, stir in carefully ™% cupful of cream and a

little sherry. —Mrs. A. W. Fulton (St. Paul)
STUFFED MUSHROOMS

The caps of one pound of mushrooms are boiled in slightly
salted water until they are tender. The larger ones are put aside,
and the smaller ones are chopped with pickled walnuts, celery and
onion. The mixture is then stuffed into the larger mushroom tops,
which are placed under a broiler for two minutes before serving.

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