Greek Stuffed Egg-Plant

Parboil the egg-plant and cut in half. Scrape out some of the inside
and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes.
Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper
to taste. Fill the halves with the mixture; sprinkle with bread-crumbs
and bits of butter. Put in a baking-dish with a little stock and bake.

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Belgian Stuffed Shad

Season and stuff the shad with chopped oysters and mushrooms well
seasoned. Place in a well-buttered baking-dish; sprinkle with fine
bread-crumbs, chopped onion and parsley. Put flakes of butter on top
and pour in 1 cup of tomato-sauce. Let bake until done. Baste often
with the sauce. Serve with celery salad with French dressing.

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Dutch Stuffed Potatoes

Select fine smooth potatoes; cut off the end of each and scrape out
the inside. Mix this with chopped ham, onion and parsley, and a
tablespoonful of butter. Season with salt, pepper and lemon-juice.
Fill the potato with the mixture and let bake in a moderate oven until
tender and serve hot.

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English Stuffed Goose

Season a fat goose with salt and pepper, and rub well with vinegar.
Then core small apples and fill the goose with the whole apples. Put
in the baking-pan, sprinkle with flour; pour over 1 cup of hot water;
add a lump of butter and bake until done. Baste often with the sauce
in the pan. Serve the goose with the whole apples.

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