Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

remove the seeds and membrane and fill with the minced chicken and ham. Stand the peppers on end in a baking-pan, pour about them a cup of chicken stock and bake half an hour. German potato pancakes Six large raw potatoes grated fine; three eggs; a scant teaspoonful of soda; salt to taste. Mix as pancake dough and fry in plenty of cottolene or other fat previously heated gradually to a boil. Fried eggplant Cut the eggplant into slices nearly three-quarters of an inch thick, peel these and lay them in a bowl of cold, salted water, putting a plate on them to keep them under the surface of the liquid. At the end of an hour remove the vegetables from the water and wipe dry on a clean cloth. Dip each slice in beaten egg, then in cracker crumbs and lay on a platter. Set in the ice-box for an hour and fry to a golden brown in deep boiling cottolene or other fat. Drain in a colander lined with tissue paper and pile on a folded napkin on a hot platter. Broiled eggplant Cut the eggplant in slices half an inch thick, peel and leave for an hour in cold, salted water, as in the preceding recipe. Wipe the slices dry and lay in a bath of five tablespoonfuls of salad oil and two teaspoonfuls of vinegar. At the end of fifteen minutes remove the eggplant, drain in a colander, sprinkle each slice with salt and pepper, lay on a gridiron and broil over a clear fire. Cook for five minutes on one side before turning the broiler. Serve very hot. Fried ripe tomatoes Cut firm tomatoes into thick slices, but do not peel them. Sprinkle each slice with salt, dip into a beaten egg and then in fine cracker dust. Set in a cold place for an hour and fry in boiling cottolene or other fat, or in butter. Broiled ripe tomatoes (No. 1) Cut large, firm tomatoes into half-inch slices, sprinkle with salt and pepper and dip in fine bread crumbs. Put into a greased broiler