STUFFED MUSHROOMS CAPS: Select mushroom caps, stuff, sprinkle with buttered crumbs, and bake until crumbs are brown. Garnish each with diamond shapes cut from a red pepper and a sprig of parsley. For the stuffing, clean and finely chop six mushroom caps. Add one tablespoonful each of parsley and onion finely chopped and one tablespoonful of butter. Moisten with a small quantity of the Brown Sauce. * * * * * BAKED STUFFED EGGPLANT: Wipe eggplant and cut in quarters lengthwise. Remove pulp close to skin, leaving shells. Force pulp through a meat chopper and drain. There should be two and two-thirds cupfuls. Put in saucepan, add one and one-half cupfuls of ham stock, bring to the boiling point and let simmer twenty minutes. Add three-fourths of a cupful of coarse dried bread crumbs, one-fourth of a cupful of melted butter, one teaspoonful of lemon juice, one-half a teaspoonful of salt, and one egg slightly beaten. Fill shells with mixture, sprinkle with buttered crumbs and bake until brown. * * * * * EGG DELIGHT: Cut stale bread in one-fourth-inch slices, remove crusts, toast, and spread with butter. Arrange on a platter, and on each slice put a dropped egg and three buttered canned asparagus tips. Pour over eggs the following sauce: Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, and stir until well blended; then pour on gradually, while stirring constantly, one-half cupful of milk. Bring to the boiling point and season with one-half teaspoonful of salt, one-eighth teaspoonful of pepper and a few grains of cayenne pepper. Stir in two egg yolks, one tablespoonful of lemon juice and one-half cupful of butter, bit by bit. Sprinkle sauce with finely chopped green pepper. Garnish with sprigs of parsley, and at center of platter with a small bunch of asparagus tips held in place with a ring cut from a green pepper. * * * * * ORIENTAL SALAD: Wash and pick over one-fourth cupful of rice and cook in one quart of boiling water (to which has been added one-fourth teaspoonful of salt) until soft; drain and cool. Add to rice two chopped hard-boiled eggs, two tablespoonfuls each of finely chopped red and green peppers, one tablespoonful of scraped onion, one tablespoonful of finely chopped parsley, one tablespoonful of lemon juice, and one-half teaspoonful of salt. Force mixture through a potato ricer. Arrange sardines in center of salad dish, and around edge of dish crisp lettuce leaves. Between sardines and lettuce arrange prepared rice. Garnish with sections cut from a lemon. Serve with French dressing. * * * * *