The Monmouth Baptist ladies' cook book

Peel and cut in slices the purple kind, sprinkle with salt and let drain for one hour ; make a light batter with one egg, flour and a little water, dip the slices into it and fry in butter. Or, peel the egg plant, boil until done, then pour off the water, mash fine ; pepper, butter and salt to taste ; put in a shallow pudding pan. and over the too place a thick layer of cracker crumbs. Bake half an hour in a moderate oven. GREENS. Young beet tops, dandelions, turnip tops, mustard, horse radish leaves, sorrel and radish tops make excellent greens and may be mixed or used separately. Boil till tender — twenty to thirty minutes — adding a pinch of soda and salt. Garnish with hard boiled eggs, serve with butter, lemon juice or vinegar. Salt pork may be boiled an hour or more and greens added and cooked till tender. LYE HOMINY. Mrs. L. M. Gates. Cover four quarts of strong wood ashes with water and boil fifteen minutes. Add some cold water and let it settle. Strain through cloth and bring to boil. Put in this five or six ears of nice white corn, shelled, and boil about an hour until the hull can be washed off. Set out doors over night and freeze ; put over slow fire in the morning and boil about eight hours, adding hot water as needed. DUTCH LETTUCE. Mrs. S. K. White. Wash carefully two cabbage lettuces, separate the leaves and tear each leaf into about three pieces. Cut a quarter of a pound of ham or bacon into dice and fry until brown ; while hot add two tablespoonsful of vinegar ; beat one egg until light add two tablespoonsful of sour cream and stir into the ham. Stir this over a fire until it thickens and pour it while hot over the lettuce. Mix carefully with a fork and serve immediately. LETTUCE DRESSING. Mrs. Franc Hubbard. One egg, three tablespoons of vinegar, one tablespoon each of sugar and butter, one-half teaspoon each of mustard and salt, one-half cup of cream. Wet the mustard in a little vinegar. Heat all the ingredients except egg and cream over steam. Then add beaten egg, lastly the cream. MACARONI AND CHEESE. Mrs. Jas. Stevenson, Tarkio, Mo. Break in pieces, boil about an hour in plenty of water, adding more as it soaks into macaroni. Put in baking dish, alternate layers of macaroni and grated cheese. Salt and pepper to taste ; nearly cover with milk ; bake about half an hour. A beaten egg may be added. MACARONI AND TOMATOES. After soaking a cupful of macaroni, which has been broken into pieces, one hour in cold water, wash and boil twenty minutes. Make a puree of one quart of tomatoes and one small onion. Add a lump of butter size of an egg, salt and pepper to taste (sugar, if desired). Drain macaroni ; add puree. Serve. STEWED MACARONI. Boil two ounces of macaroni in water ; drain well. Put into a sauce pan one ounce of butter, mix with one tablespoon of flour, moisten with four tablespoons of veal or beef stock, one gill of cream, salt and pepper to taste. Put in macaroni ; let it boil up. Serve hot. MUSHROOMS. One of the nicest ways to prepare the meadow mushrooms is to peel them, trim off the stalks and lay them in a porcelain lined sauce pan with a tablespoonful of sweet butter. Let the juice gradually be drawn out,