(All measurements are level) Broiled Lamb Chops (Two portions) 2 lamb chops 1 t-salt ¼ t-paprika Wipe the chops and place in a red-hot pan over the flame. When the under surface is seared, turn and sear the other side. Turn often for twelve minutes. When nearly cooked, sprinkle with salt and paprika. Escalloped Potatoes (Two portions) 1½ C-raw potatoes, sliced ½ t-salt 1 T-flour ½ C-milk 1 T-butter 1/ t-paprika 8 1 T-chopped green pepper Mix the potatoes, salt, flour, paprika and green pepper. Place in a buttered baking dish or casserole. Pour the milk over the mixture and dot with butter. Put a cover on the dish and allow to cook for half an hour. Remove the cover and allow to cook twenty minutes more. More milk may be added if the mixture is too dry. Egg Plant (Three portions) 1 egg plant 1 t-salt 1 T-egg-yolk 1 T-water ½ C-cracker crumbs 2 T-lard Peel and slice the egg plant in slices one-half an inch thick. Sprinkle each slice with salt. Place the slices on top and allow to stand for two hours. This drains out the liquid. Wipe each piece with a cloth and dip in the beaten egg-yolk, to which the water has been added. Dip in the cracker crumbs. Place the lard in a frying-pan, and when very hot, add the slices of egg plant. Brown thoroughly on both sides, lower the fire and cook five minutes. Serve on a hot platter with the slices overlapping each other. Ginger Drop-Cakes (Fifteen cakes) 1 C-molasses ½ C-boiling water 2¼ C-flour 1 t-soda 2 t-ginger ½ t-salt ½ C-chopped raisins 4 T-melted butter
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