From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
Pare the egg plant and cut in very thin slices; sprinkle each slice
with salt and pepper; pile them evenly; put a tin plate over them and
on this stand a flatiron to press out the juice. Let stand one hour.
Beat an egg lightly and add to it a tablespoonful of boiling water;
dip each slice first in this and then in bread crumbs. Put three
tablespoonfuls of lard into a frying pan; when hot saut? the slices, a
few at a time; brown one side then turn and brown the other. As the
fat is consumed add more, waiting each time for it to heat before
putting in the egg plant. Drain on brown paper and serve very hot.
Tomato catsup should be served with it. (_Mrs. Rohrer's Cook
Book._)
MACARONI--GOOD.
From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager.
Five tablespoons of grated cheese, one of flour, one of butter, one
egg, one-half cup of cream, salt and pepper; put over the fire and
stir until the cheese is dissolved. Boil one-fourth package of
macaroni in suited water about fifteen minutes, drain, cover with milk
and boil again. Stir all together and bake until brown.
RICE AS A VEGETABLE.
From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
Wash and pick thoroughly one quart of rice; put in pot containing two
quarts of boiling water; salt to taste; let the rice boil for fifteen
minutes; then pour off all the water that has not been absorbed by the
rice and place the pot on back of stove to steam; stir occasionally
until grains of rice separate.
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