the CALIFORNIA cook book!

I usually buy old cook books because of the campy value - the recipes can be kind of scary. But not "The California Cook Book"

"The California Cook Book" was, ironically enough, written by an Iowan (Genevieve Callahan). But, like me, she moved to the west after college and stayed there - only she did it in 1920 or so. Her recipes are high-quality, well-written, and reflect the sensibilites of a person of taste and breeding (like most ex-Iowans are).

Why am I gushing about Genevieve on a Friday night, when normal people are out drinking cocktails and having affairs? There is a neighborhood potluck tomorrow night, and I was frantic - FRANTIC, I tell you - to come up with a good, cheap, easy recipe to counteract the cheap Betty Crocker cake I am bringing as a backup. So I turned to one of my old reliables from Mrs. Callahan - Minced Clam and Eggplant Casserole

I know - that sounds gross. But it's really, really good. Even members of Beacon Hill's Architectural Community - who don't really like anything - think this is good.

Mrs. Callahan herself seems almost embarrassed in the introduction:

"there are some who think they don't like eggplant, others who think they don't like clams - but whatever they think I find that they like this combination," says the Hollywood radio home economist who gave me this recipe.

Let's face it: I'm the type of person who would eat ANYTHING that was suggested by someone who called themself a "Hollywood radio home economist", but that's just me.

Anyway, here's the recipe...

1 Large or 2 Small Eggplants
1 small onion, minced
3 Tablespoons Margarine or Butter
2 7 oz cans minced clams
2 cups bread crumbs
salt and pepper

Wash and dice unpeeled eggplant, cover with boiling salted water and boil 10 minutes, then drain. Fry minced onion in butter until soft. Drain clams, saving liquid, mix cooked onion with clams.

Now, in a greased casserole, put a thin layer of crumbs, then a layer of eggplant, then one of clams and onion, seasoning each layer lightly with salt and pepper.

Repeat, finishing with a layer of crumbs. Over all pour the clam liquid. Dot top with a little more butter or margarine, and bake in a moderate oven (350 degrees) about 45 minutes, serves 6.

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So try it sometime. And let me know what you think. In the meantime, I've got to frost this stupid cake.