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EGGPLANT CAVIAR, Russian
Take 2 large eggplants, puncture them with a fork in several places so that they will not burst open when baked. Put them in the oven (350°) and bake until soft. Peel and chop. Chop onions and fry in oil, mix with masked eggplant add tomato paste, salt, a little vinegar and sugar to taste. Cook 10 to 15 minutes. Use as sandwich spread.
Contributed by Mrs. Zinaida Lavrooshin, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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