The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

simple dressing of bread or cracker crumbs and milk with a little cream or butter and chopped onion is nice in squash. With such _summer squashes_ as are of the right shape to bake, the greater part of the inside may be scraped out, chopped and put in with the dressing. =Claudia’s Stuffed Egg Plant= ½ large egg plant ⅓ cup boiled rice 4 tablespns. tomato 4 tablespns. grated onion (or 3 of chopped) ⅔-1 tablespn. browned flour ½ cup fine cut celery 3-5 truffles cut fine 2 tablespns. oil or melted butter salt 1 dozen chopped ripe olives may be used instead of truffles, or 3 or 4 soaked dried mushrooms chopped, or all may be omitted. Boil whole egg plant in unsalted water 20 m. Cut in halves lengthwise, or if only one piece is to be baked cut a little one side of the middle, using the larger piece for stuffing. The quantity of stuffing given is for one piece only. Scrape out the pulp with a spoon, leaving a wall ½-¾ in. thick. Chop pulp and mix with the other ingredients, using only half the oil or butter. Rub a little salt over the inside of the egg plant, press the stuffing in firmly, sprinkle with crumbs and chopped parsley and pour oil over. Bake in quick oven about ½ hour, covered when sufficiently browned. =Stuffed Potatoes= Cut slices off the sides of nicely baked potatoes (if large they may be cut into halves, or they may be cut in two in the middle crosswise, or a piece may be cut off from one end), scrape out the inside, leaving a thin coating of the potato so that the skin will not be broken. Prepare the same as mashed potato and beat very light, refill the skins, brush with cream or sprinkle with crumbs and chopped parsley, set in shallow tin and brown on top grate in oven. To serve, arrange on a napkin on a platter, with sprays of parsley. =Meringued Stuffed Potatoes= Add 1 or more yolks of eggs to the mashed potato, fill