The daily morning journal and courier., 1906-07-28
SOME AUGUST DISHES.

and fruits as are now in our markets there are many dishes which can be prepared more perfectly than at any other time of year. For this reason let us drop the regular menu for a week and pick here and there, selecting such results as can be had with the goods Nature offers us.
 Fried Egg Plant:-With a sharp knife cut a firm egg plant in quarter inch slices. Trim off the skin, dip each slice in slightly beaten egg, then cover with fine dry bread crumbs Have some fat heated in a kettle; it should be at least an inch deep and smoking hot Drop in as many slices as can be cook ed at once and fry golden brown. When well colored skim out and drain each piece on soft paper before arranging on a hot platter. Do not pile one on an- other and do not salt or the pieces will quickly lose their crispness; serve at once. This method gives more dl- gestible result than salting in a shall low pan and the preliminary salting and pressing out of the acrid juice can be dispensed with.
 Cucumber Ragout:-Pare and cut some nice cucumbers in half inch cross wise slices. Slice equal amounts of firm tomatoes and medium sized white onions. Flour and fry together the GU cumbers and onions, using little salt pork fat or butter. When brown lay in the tomatoes, add one tablespoonful of flour rubbed to a paste with a little extra fat. Stir in a half pint of water Cor weak stock if on hand); when smoothly thickened add teaspoonful Of salt, pepper to taste and simmer, covered, for one hour Just before serv- ing add one tablespoonful of walnut catsup,
 Cucumbers, Brown Sauce:-Pare and slice lengthwise some firm cucumbers. Salt and pepper each piece, flour well and fry quickly in a little butter. To the fat remaining in the pan add one tablespoonful of flour, stir until brown, slowly, add one cupful of water or stock and stir until smoothly thicken- ed. Season to taste and pour on round the cucumbers. Young squash may be cooked the same way.
 Onion and cucumber soup:-Cut and chop fine two large white onions and three cucumbers. Fry them for five minutes without browning in one table spoonful of butter; add one pint of boiling water and simmer for forty five minutes. Press through a sieve, getting as much pulp as possible. In another saucepan mix together one ta- blespoonful of butter and one table spoonful of flour, add gradually one pint of hot milk and stir until smooth ly thickened. Gradually mix this with the cucumber puree, season highly with salt and pepper and simmer for five minutes. Serve with croutons.
 Little Corn Puddlngs:--score the raw corn with a dull knife scrape all pulp from the ears. To one pint of this pulp add three tablespoonfuls of flour, one pint of milk, four eggs, two tablespoon, fUls of melted butter, one teaspoonful of salt and one third of a teaspoonful of pepper. Scoop the centres from firm tomatoes sprinkle with salt and let them drain for an hour. Fill with the mixture, stand in fiat buttered pan and bake In quick oven until firm in the center; this will take about half an hour.
 Baked Peppers and Corn:--Score and scrape from the cobs enough raw corn to make a pint. Open two sweet green peppers, remove seeds and white veins and shave very fine. Put corn ana peppers in a buttered dish, seasoning with salt. Pour over the top a cupful of thin cream with which has been mixed one beaten egg and two table spoonfuls of melted butter. Bake for forty minutes in q quick oven.
 Eggs in Tomato Cases:-Scoop out the centres of large firm tomatoes. drain, then sprinkle the inside of each with salt, pepper and choped parsley Cor fresh tarragon when it can be pro- cured). Drop in each carefully a raw egg and a half teaspoonful of butter. quick oven until the eggs are set.
 Place in a baking pan and bake in a
 Rice Border with Fruit:-Have ready a kettle of boiling water. Drop into 1t half pound of well washed rice and boil hard for five minutes. Drain. turn the rice into a double boiler, add a pint of milk and two tablespoonfuls of sugar and cook. stirring occasionally, until the milk Is absorbed. Pack into a slightly buttered border mold and set away until cold then turn out on a large platter. Press enough berries tor fruit of any kind) to give scant cup ful of juice, add sugar syrup to sweeten and with this baste the rice until 1t has absorbed most of it. Fill the centre with whole fruit, heap some. stifiy whipped cream on top and send to the table.
 Blueberry Cake:-Beat together one egg and a half cupful of sugar. Add one tablespoonful of butter, melted one cupful of milk, two cupfuls and a half of sifted flour, one-third of a tea spoonful of salt and two teaspoonfuls of baking powder. Stir in one pint ofI picked berries, pour into two shallow