Show T Eggplant Adds AcIds t to Menu List Threatened With Dullness Eggplant makes a good winter treat It combines richly with many meats and adds considerably to menus that are threatened with dullness V Lamb and Eggplant Eggplant- V For six servings One small eggplant 1 1 I pound raw lamb from shoulder 1 I. onion 2 cups canned tomatoes 1 I. tablespoon tablespoon tablespoon table table- spoon chopped green pepper peppe salt saU and petter to taste Select a firm eggplant Peel Cut into small pieces Mix with ground lamb shoulder Chop onion fine and add to mixture with green pepper and seasoning Grease casserole casserole casserole cas cas- serole and fill with mixture Bake Baken in n moderate oven deg F for 16 hours Eggplant Stuffed With Corn and Ham for four to six servings One med medium um eggplant 3 1 cup tomato sauce 3 1 cup drained canned corn U cup minced ham 1 tablespoon butter salt pepper and paprika to taste Cut eggplant in half Boil in salted water until tender Then drain and take out all insides Chop this pulp and mix with corn to tomato tomato tomato to- to mato sauce ham and butter and seasoning Fill the scooped out halves and dust top with bread bread- crumbs Then place upright in pan and bake in hot oven until the crumbs are browned That's a dish Chestnuts make another variation variation varia varla- tion on the theme of winter vege vege- tables This is a French idea and will please any good American fam fam- ily Vegetables Stewed With Chestnuts for six servings One pound chestnuts 3 carrots 1 turnip 2 potatoes 3 large cabbage cabbage cabbage cab cab- bage leaves 1 large stalk celery Seasoning Parboil the chestnuts after shell shell- ing Remove brown inner skin Cut each chestnut in half halt Cut the carrots into long thing slices the turnip and potatoes into pieces as long as possible shred the cabbage cabbage cabbage cab cab- bage and slice the celery into long sticks Mix all together with the chestnuts and simmer together in ina a little beef stock until tender Arrange Arrange Arrange Ar Ar- range in hot shallow dish Sprinkle with chopped parsley and serve with a broiled steak |