Page:The Pilgrim Cookbook.djvu/39

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Fried Corn.

Cut the corn from the cob and fry in a little butter, stir often, add salt and pepper and when nicely browned add a little cream. Do not boil after the cream is added.

Corn Fritters.

One can corn, 1 cup flour, 2 eggs, 1 teaspoon baking powder, 1 teaspoon salt. Sift flour, salt and baking powder together, beat the eggs and add them to corn, add flour and drop by spoonfuls in hot fat. Fry until brown and serve hot.—Miss Clara Wollerman.


One medium sized eggplant, 1 large onion, 1 tomato, 1 or 2 white tender sprays of celery, ½ cup of rice, lump of butter the size of an egg. Cut the eggplant into small pieces and boil 10 minutes, drain thoroughly, then add the onion, celery and tomato, chopped as fine as possible; then add the rice and about a quart of water boiling hot. Cook about 1½ hours, then add the butter and a little salt and pepper to taste, then let it simmer for 20 minutes.—Mrs. D. Wagner.

Egg Plant Pudding.

Take 1½ pounds of beef, pork or veal chopped and 2 egg plants. Cut egg plants in slices, salt, dredge in flour, and fry them. Put a layer of egg plant in a pan, then a layer of meat and continue till it is all used. Add either fresh or canned tomatoes, strained, salt and pepper and roast in oven.—Mrs. Roth.

Stuffed Egg Plant.

Cut a good sized egg plant into halves and scoop out the center, leaving a wall ½ inch in thickness. To the portion taken out add 3 peeled tomatoes and chop together. Season with 1 teaspoon finely chopped onion 1 teaspoon salt, ¼ teaspoon pepper, a pinch of nutmeg and 2 tablespoons of fine bread crumbs. Fill the shells with the mixture, pour over each half 1 tablespoon melted butter, sprinkle with bread crumbs and bake ¾ hour in a moderate oven.—Mrs. R. Albrecht.