Plain Fried Egg Plant

Pare the egg plant and cut it in slices one-fourth inch thick. Season lightly with salt and pepper, egg and crumb, as in making croquettes, and fry to a golden color in fat hot enough to brown a bit of bread in one minute.

Fried Egg Plant, With Creamed Corn

Prepare the egg plant as directed in the preceding recipe, and serve on a bed of creamed corn.

Mock Mushrooms

3 cupfuls egg plant cut in 1/2 inch cubes 1 1/2 cupfuls brown stock Few grains nutmeg 2 tablespoonfuls flour 2 tablespoonfuls butter

1/2 teaspoonful salt 1/8 teaspoonful pepper Few drops Worcestershire sauce Few drops onion juice

Plunge the egg plant into boiling, slightly-salted water and cook till tender, about twenty minutes. Make a brown sauce of the butter, flour, seasonings and the stock. Drain the egg plant into the stock-pot, add to the sauce and re-heat.

Stewed Egg Plant

3 cupfuls egg plant cut in cubes 3 tablespoonfuls butter, olive oil or peanut oil 2 tablespoonfuls minced onion Juice and grated rind 1/2 lemon

1 1/2 tablespoonfuls minced sardines

1 1/2 cupfuls canned tomato juice

Salt and pepper to taste

1 teaspoonful minced parsley

Boil the egg plant cubes for twenty minutes. Drain, add the butter and other ingredients, and simmer until heated and slightly thickened. Serve very hot.

Stuffed Egg Plant

Cook a good-sized egg plant fifteen minutes in boiling, salted water to cover. Cut a slice from the top and with a spoon remove the pulp, taking care not to work too close to the skin. Chop the pulp and add 1 cupful of soft whole wheat bread crumbs. Melt 2 tablespoonfuls butter, add 1/2 tablespoonful onion, chopped fine, and cook five minutes; or use bacon or ham fat instead of butter.

Add to the chopped pulp and bread, season with salt and pepper, and, if necessary, moisten with a little stock; cook five minutes, cool slightly and add one beaten egg. Re-fill the egg plant, cover with buttered bread crumbs and bake twenty-five minutes in a hot oven. A half cupful of minced ham or a little cooked bacon may be added if desired.