then cut
lengthwise into halves. Scoop out the pulp, cut the pulp in small bits
and set aside. Keep the skins for the patties. Mince an onion, brown it
in oil or crisco. When nicely browned, add a quarter of a pound of
either cold or raw minced meat, a little green mango pepper, and the
pulp which was removed from the eggplant. A little Worcestershire sauce
or piccalilli improves this considerably. Fill the empty shells with
this mixture. Cover with crumbs and bake. Large ripe cucumbers are good
prepared the same way. Only they should be peeled before steaming, and
the seeds should be carefully removed. If a gravy could be made of stock
and poured over the patties it would be liked by many.

42. Spanish Steak.

Pound thoroughly by means of a saucer a half cup of flour with a pound
of round steak. Then over a hot fire quickly fry the steak and remove.

In the same pan fry two good-sized onions, thinly sliced, and half a
dozen good-sized tomatoes and one large mango pepper. If the pepper is
mild, add cayenne pepper. When the onions begin to get soft and the
tomatoes to dry, add the meat. Cook very slowly until meat is tender.

One can use canned tomatoes very nicely for this. Cook onions and
tomatoes and peppers together, with plenty of oil or crisco until they
begin to thicken. Then add the meat. This is also a very satisfactory
way of reserving cold steak or any kind of cold meat. After the tomato
and onion mixture is well cooked, add the cold meat and heat up all
together.

43. Spanish Welsh Rarebit.

Fry in plenty of oil or butter or crisco a large sliced onion. When
onion is partly done, add a tin of tomato soup or a cupful of stewed
strained tomatoes. Cook for a little while together, then add half a
pound of sharp cheese, three or four pimentos, and a small tin of
mushrooms; also add a tablespoonful of Worcestershire sauce. Cook all
together slowly for a while, then pour over toast or crackers. This is
also called "rinktum ditty."

44. Kabobs.

This is a very popular dish among the Mohammedans. Kabobs are usually
cooked by the roadside and served piping hot to pedestrians. They are
also cooked on the platform of railway stations and handed out to
passengers on the train. Season a pound of minced meat with pepper and
salt or any desired spices. Mix with a little flour to hold together.
Make in the form of sausages by pressing around iron pins. Roast over a
hot fire. These are delicious cooked at pic