Page:The Road to Wellville (1926).djvu/90



Parboil the eggplant for 20 minutes. Cut it into halves and scoop out the center, leaving a wall about half an inch thick. Chop the portion of eggplant which has been scooped out, add to it ¾ cup of Grape-Nuts, onion, melted butter, egg, catsup, minced ham (minced fried bacon or other cooked meat may be substituted for the ham) and seasoning; mix well. Fill the dressing into the shells, cover with ¼ cup Grape-Nuts, dot with bits of butter, and bake in a quick oven for 30 minutes.

This recipe serves eight portions as entrée, or four portions if used as main dish for luncheon or supper.

Use low, wide casserole. Lay full-length slice of ham first. Spread lightly with chopped pepper. Sprinkle over with half the Grape-Nuts. Cut sweet potatoes in thick slices and completely cover the ham. Sprinkle over the remaining Grape-Nuts. Pour the salted milk or soup stock over all; cover;bake in slow oven 40 minutes or until ham is tender. More liquid may be added if very moist dish is desired. Uncover and brown before serving.

A complete luncheon dish, ample for four portions.