Mme. C. B. Waite's style is thus described by M. Xavier Wirtz, of the Societe Culinaire Philantro-pique, and as fine a chef as ever wore white cap and apron: Cut the top of the eggplant off, also a small piece from the bottom, so it will stand steadily, then cut out all the inside, as near the shell as possible without breaking it. Fill the shell with salt and water (to extract the bitterness) and let it stand until just before dinner time. Stew the inside with a little water, bread crumbs, butter, Cayenne pepper, salt, spices and a small piece of onion cut very fine. Before dinner throw the water from the shell and fill it with the hot stuffing. Grate bread crumbs over the top, with a little butter, and put it into the oven for a few minutes to brown.