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Stuffed Eggplant

3 tablespoonfuls Crisco 3 small eggplants 1/2 cupful breadcrumbs 1 1/2 cupfuls stock 1/2 cupful chopped cooked chicken or veal 1 egg Salt, pepper, and nutmeg to taste 1/2 cupful white wine Criscoed crumbs 1 tablespoonful flour 1 tablespoonful sherry Cut eggplants in halves and scoop out inside, leaving shell half inch thick. Soak 1/2 cupful breadcrumbs in 1/2 cupful stock ten minutes, then add cooked chicken, 2 tablespoonfuls melted Crisco, egg, well beaten, and seasoning of salt, pepper and nutmeg. Divide this forcemeat into eggplants, sprinkle Criscoed crumbs on top, set them in greased pan, pour in rest of stock and white wine and bake half hour in moderate oven. Serve on hot dish with following sauce.

Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and blend over fire, add sherry and 1 cupful liquor from pan in which they were baked, and cook five minutes.

Sufficient for three eggplants.

Stuffed Potatoes (Kate B. Vaughn) 2 tablespoonfuls melted Crisco 6 large potatoes 2 tablespoonfuls grated cheese 1 yolk of egg Salt and pepper to taste Wash six well shaped white potatoes and rub skin with Crisco. Bake until tender, cut slice of one end, and with a teaspoon remove all potato from shells. Mash the potato, adding Crisco, cheese, seasonings, and egg yolk. Refill shells and bake fifteen minutes. Serve hot on napkin. Sufficient for six potatoes.