The Institute cook book

Select only tender, sweet peppers. Soak in water bread crumbs sufficient to make one pint when the water is pressed out; mix with the seasonings and butter. Cut off the stem end of each pepper; carefully remove the interior and fill the peppers with the prepared dressing. Place in a shallow baking pan and pour around them the white sauce thinned with the stock or water. Bake about one hour, basting frequently with the sauce. Peppers may also be filled with a well-seasoned dressing of chopped meat, with or without the addition of bread crumbs or boiled rice. FRIED EGGPLANT Cut the eggplant in slices about a quarter of an inch thick; pare them; sprinkle with salt and pile one upon another, placing over them a plate with a weight on top. Let stand for an hour; remove the plate; dip the slices in beaten egg, to which has been added a tablespoon of water, half a tablespoon of salt and half a teaspoon of pepper. Then dip the slices in dried bread crumbs ; spread on a dish for twenty minutes or more and fry until brown in deep fat. BAKED EGGPLANT Make a dressing as for stuffed peppers, using, however, a little more salt, pepper and butter. Cut the eggplant in two lengthwise; scrape out the inside; mash it fine; mix with the dressing and return to the shells. Place on a pan in the oven and bake forty-five minutes. Serve in the shells, placing a doily under each half. [illustration: Planned for a Family of Four] V JiLrx!/ i AXJLiliO FamUy of Four 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 oU; sprinkle with dried bread crumbs and broil. SQUASH Summer and winter squash are prepared and boiled in the same way. Wash and pare the squash; cut it into small pieces; cook in boiling water for half an hour; mash fine and season with salt, pepper and plenty of butter. BAKED SQUASH Wash a Hubbard squash and cut it into large pieces, removing the pulp. Place these, outer side down, in a shallow baking dish and bake until brown. Baked squash is eaten like baked sweet potatoes with butter and salt. STEAMED SQUASH Remove the top of a Hubbard squash and steam the rest until tender. Discard the pulp; scoop out the remainder of the soft portion; mash it, seasoning well with salt, pepper and butter; reheat; return to the shell and score the dome-shaped surface with a knife. Place the squash on a plate with a doily beneath it and serve. CORN ON THE COB Free the corn from husks and silk; have a kettle of water boihng hard; drop the corn into it and cook ten minutes (or longer if the corn is not yoimg). If a very large number of ears are put into the water they will so reduce the temperature that a longer time will be needed. In no case, however, should the corn be left too long in the water, as overcooking spoils the delicate flavor. CORN OFF THE COB Corn is frequently cut from the cob after it is cooked and served in milk or butter; but by this method much of the flavor and juice of the corn itself is wasted. It is better to cut the corn from the cob before cooking. With a sharp knife cut off the grains, not cutting closely enough to remove any of the woody portion of the [illustration: Planned for a Family of Four] Family of Four VJl/Vjiil AULiJj/O