oderate fire for
half an hour; fold over like an omelet and serve. If properly cooked
there will be a rich brown crust formed on the outside of the hash.

BAKED EGGPLANT

Parboil eggplant until tender, but not soft, in boiling salted water.
Cut in half crosswise with a sharp knife. Scrape out the inside and do
not break the skin.

Heat one tablespoon of butter, add a minced onion, brown, then scraped
eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix
well together, refill shells, place in dripping pan in oven--baste with
butter or sprinkle cracker crumbs on top with bits of butter--baste
often and brown nicely.

BROILED OR FRIED EGGPLANT

For preparing eggplant, either to fry or boil, use small eggplant as
they are of more delicate flavor than the large ones. Do not cook too
rapidly.

BROILED EGGPLANT

Slice the eggplant and drain it as for frying; spread the slices on a
dish; season with salt and pepper; baste with olive oil; sprinkle with
dried bread crumbs and broil.

EGGPLANT FRIED IN OIL (TURKISH STYLE)

Arrange in oiled pan in layers: one layer of sliced eggplant, one layer
of chopped meat seasoned with egg, chopped parsley, salt and pepper; as
many layers as desired, add a little olive oil, cover with water. Bake
one-half hour.

EGGPLANT (ROUMANIAN)

Brown onion, peel eggplant raw, cut in quarters, put in when onions are
brown with a little water and stew; add salt, white pepper, sour salt,
red tomatoes; when half done add one-fourth cup of rice, cook until rice
is tender.

FRIED EGGPLANT

Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices
on a plate. Cover with a weight to draw out juice; let stand one hour.
Dredge with flour and fry slowly in a little butter until crisp and
brown, or dip in egg and cracker and fry in deep fat.

GREEN PEAS

Shell the peas and cover them with water; bring to a boil; then push
aside until the water will just bubble gently. Keep the lid partly off.
When the peas are tender add salt and butter; cook ten minutes longer
and serve. If the peas are not the sweet variety, add one teaspoon of
sugar.

SUGAR PEAS

Sugar peas may be cooked in the pods like string beans. Gather the pods
while the seeds are still very small; string like beans and cut into
pieces. Cover with boiling water and boil gently for twenty-five or
thirty minutes or until tender. Pour off most of the water, saving it
for soup; season the r