1 fine egg-plant.

2 eggs.

1/2 cup milk.

A little salt.

Flour for thin batter, and lard, or dripping, for frying. Slice and pare the egg-plant, and lay in salt-and-water one hour. Wipe perfectly dry, make a batter as directed above, dip each piece in it, and fry to a fine brown. Drain dry, and serve on hot, flat dish.