The household (of the Detroit free press)

Pare, cut into lengthwise slices more than a quarter of an inch thick, and lay for half an hour in ice water ; wipe each piece dry ; sprinkle with pepper and salt, and dredge with flour; fry to a light brown in good dripping or butter ; drain well and serve hot. STEWED CUCUMBERS. Cut the cucumbers fully half an inch thick right through ; put them in a sauce-pan, just covering them with hot water, and let them boil slowly for a quarter of an hour, or until tender, but not so as to break them ; then drain them ; you want now a pint of good cream, and put your cream, with a teaspoonful of butter, in a sauce-pan, and when it is warm throw in the cucumbers ; season with a little salt and white pepper, cook five minutes, shaking the sauce-pan all the time and serve hot. Cucumbers cooked in this way make a nice side dish. A FARMER'S DISH. Peel and slice thin potatoes and onions (five potatoes to one small onion) ; take half a pound of sweet salt pork (in thin slices) to a pound of beef, mutton or veal ; cut the meat in small pieces ; take some nice bread dough and shorten a little ; line the bottom of the stew-pan with slices of pork, then a layer of meat, potatoes and onions, dust over a little pepper and cover with a layer of crust ; repeat this until the stewpot is full. The size of the pot will depend on the number in the family. Pour in sufficient water to cover, and finish with crust. Let it simmer until meat, vegetables, etc., are done, but do not let it boil hard. Serve hot. BAKED EGG PLANT. Cut it into slices three-fourths of an inch thick and lay in salt water for an hour or more. Wipe the pieces dry and dip into beaten egg, then into bread crumbs or cracker dust ; have the fat hot in your pan — just enough to prevent sticking — and put them in the oven until done. This will be found a better way than frying, and they are very light and delicious. Season to the taste before cooking. STEWED EGG PLANT. Boil the plant whole ; when tender cut it into half, mash the inside fine and mix with a dressing of bread crumbs, butter, pepper and salt. Put in an oven and bake. STUFFED EGG PLANTS. Halve and parboil. When soft enough for a fork to enter, remove from the water and let cool. Then cut the inside, being careful not to break the skin. Next take bread that has been previously soaked in water, squeeze as dry as possible and mix with the pulp of the vegetable. Add to that a good sized tomato, the juice of an onion, a little parsley and two or three eggs, season with pepper and salt, and the filling is ready for use. Before putting into the stove sprinkle with toasted bread crumbs. Another and quicker way to make the stuffing is to mix the pulp with the juice of an onion, a tomato and a couple of eggs. Thicken with boiled rice and season to taste. LETTUCE. Lettuce is excellent stuffed ; it should be well washed in salted cold water, the roots trimmed off, two tablespoonfuls of cooked force-meat of any kind, or chopped cold meat highly seasoned, inclosed within the leaves and bound together with tape or strips of cloth ; several heads thus prepared are placed in a saucepan, covered with broth or cold gravy well seasoned, and set over the fire to simmer about five minutes ; the tapes are then removed and the lettuce heads and sauce are served hot.