. American cookery . into slices about one-half inch thick, pare and put in strongsalt and water under a weight for halfan hour. Rinse and wipe dry. Buttera baking dish and arrange pieces of eggplant on the bottom, sprinkle well withgrated cheese, salt and pepper. Repeatuntil the dish is full, ending with thecheese. Have ready a rather thin tomatosauce, nicely seasoned and pour this overthe layers as they are being in a moderate oven about three-quarters of an hour, or until the eggplant is tender. all pieces nicely with salad dressing. Itis a good idea to add the celery andcucum
. American cookery . into slices about one-half inch thick, pare and put in strongsalt and water under a weight for halfan hour. Rinse and wipe dry. Buttera baking dish and arrange pieces of eggplant on the bottom, sprinkle well withgrated cheese, salt and pepper. Repeatuntil the dish is full, ending with thecheese. Have ready a rather thin tomatosauce, nicely seasoned and pour this overthe layers as they are being in a moderate oven about three-quarters of an hour, or until the eggplant is tender. all pieces nicely with salad dressing. Itis a good idea to add the celery andcucumbers the last thing before servingin order to keep them crisp. Dressing for Potato Salad Mix together one teaspoonful of salt,one teaspoonful of mustard; beat foureggs till thick, add the salt and mustardand two cups of vinegar. Cook overwater until it becomes a smooth cold add one cup of whipped cream. Stewed Green Corn with Peppers Use either canned corn or green corncut from the cob. Drop three table-. BEEFSTEAK-AND-KIDNEY PIE Potato Salad, Summer Style :•; Put into a pot twelve medium-sizedpotatoes and three fresh eggs. Coverwith water and cook till the potatoes arejust tender. Drain and allow to ready to make the salad, removethe skins from the potatoes and free theeggs from shells. Dice the potatoes andpare two fairly large cucumbers and slicethin; blanch one cup of almonds andcut into thirds. Have the white heartstalks of celery in ice water for half anhour, wipe dry and cut into thin stripsand then into short lengths. Cut theeggs into fourths, lengthwise, and theninto slices. Mix all together and coat spoonfuls of butter into a sauce one heaping tablespoonful of sweetgreen pepper, minced fine and two paper-thin slices of garlic. Allow them tosimmer for ten minutes, or until verysoft. Add the corn and a fourth of ateaspoonful of salt; stir well and cook forten minutes. Add one-fourth a cup ofcream. If too dry, add more milk an
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