(Sufficient to Serve Six)

1 medium-sized eggplant
2 c. dried bread crumbs
1/2 c. milk
2 tsp. salt
1/8 tsp. pepper
1 small onion, chopped
1 Tb. parsley
2 Tb. butter

Wash the eggplant and cook in boiling water for about 10 minutes. Remove
from the water, cut off the top, scoop out the contents, and chop it
into small pieces. With this finely chopped pulp, mix the bread crumbs,
milk, salt, pepper, onion, parsley, and melted butter. When the whole is
thoroughly blended, pack it into the shell of the eggplant and place in
the oven. Bake for about 30 minutes or until the stuffing is thoroughly
cooked and the top is brown. Serve hot.

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(Sufficient to Serve Six)

1/2 pk. dandelion
1/2 c. vinegar
4 thin slices bacon
1/2 c. water
2 Tb. flour
1 egg
1 tsp. salt

Clean and wash the dandelion. Cut the slices of bacon into small pieces
and saute until crisp. Stir the flour and salt into the bacon fat, add
the vinegar and water, and stir until the flour thickens. Add the beaten
egg last, and remove from the fire. Put the dandelion into the pan and
mix well with the hot sauce. If the dandelion is preferred well wilted,
set the pan over the flame, and stir until the dandelion appears as
desired. Serve hot.

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(Sufficient to Serve Six)

1 medium-sized eggplant
1 c. dried crumbs
2 Tb. butter
2 tsp. salt
1/8 tsp. pepper
1-1/2 c. milk

Peel the eggplant and cut it into 1/2-inch pieces. Put into a saucepan,
cover with boiling salted water, cook until tender, and then drain.
Grease a baking dish, spread 1/4 cupful of crumbs on the bottom, and add
one-half of the eggplant. Dot with butter and then sprinkle with salt
and pepper. Add another 1/4 cupful of crumbs and the remaining eggplant,
dot again with butter, and sprinkle with salt and pepper. Pour the milk
over the whole and sprinkle the remaining 1/2 cupful of crumbs on the
top. Place in the oven and bake for 1/2 hour or more. Serve hot.

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