From The Kitchen of the Cypress House, Oct. 21, 1981:

Along with tomatoes and peppers, Jack Stamm also grows eggplants in pots. And this year’s crop has been prolific. So we have had a chance to experiment with many new eggplant recipes this fall.

Eggplant is so versatile. As a main dish like Eggplant Parmesan Style or Moussaka, it’s very filling. As a side dish, eggplant makes a perfect accompaniment for cutlets or roast.

Fried eggplant is the key to the Parmesan and the Moussaka, and it’s also excellent as a side dish. Here is the successful way to prepare it.

Fried Eggplant

Before cooking, eggplant must be drained of its excess moisture. To do so peel the eggplants and cut them in slices about 3/8-inches-thick, either crosswise or lengthwise. Set the slices in a colander and sprinkle each layer liberally with salt. Put a plate under the colander to collect drippings; put a plate on top to provide a little pressure. Let stand for 30 minutes.

Add enough vegetable oil in your skillet to come up 1 inch on the side of the pan. Turn the heat to high.

Take as many slices of eggplant as you think will fit in one layer in skillet and dry them well with paper towels. When the oil is hot, slide in the eggplant. Fry to a golden brown on both sides, and then transfer to paper towels to drain.

Two to three medium eggplants will serve six to eight people. When properly fried, the eggplants absorb virtually none of the cooking fat. Remember: Never add oil to the pan while the eggplant is frying.

From the Kitchen of the Cypress House, Sept. 23, 1981:

Dove season is here, and from all reports the hunters are bringing in plenty of birds. Doves surely do make a tasty main dish, and there are so many good ways to cook them.

My mother’s favorite recipe is one of the simplest I know and very good. I’ve changed it just a bit by adding a little sherry, and sometimes I make my own homemade onion soup instead of using the canned. But either way the birds are delicious.

Baked Doves

8 doves, cleaned and dressed

Black pepper to taste

2 cans onion soup, undiluted

3 or 4 tablespoons sherry

Pepper the doves well. You probably won’t need salt because of the salt in the soup. Place in a single layer in a glass casserole or baking pan. Sprinkle sherry over doves and let sit 20 to 30 minutes.

Pour the soup over the birds and bake uncovered for 1 hour to 1 1/2 hours in a 350° oven, basting every 15 minutes. Add a little water if necessary.