8 quarts diced egg plant 3 1/2 quarts brown stock 1 3/4 cups fat or oil 1 3/4 cups barley flour

1 2/3 tablespoons salt

1 1/2 teaspoons pepper

1 teaspoon Worcestershire

1 teaspoon onion juice

Six or eight egg plants will be required. Peel, cut in half-inch cubes; cook in boiling salted water twenty minutes, and drain thoroughly.

Heat oil or salt pork drippings, add flour, and when smooth, add hot stock. Stir till smooth and thickened; add seasonings, and egg plant. Serve very hot on toast or in border of Boiled Rice.