152. Egg - Plant, No. 1

Pare and cut them in slices about a quarter of an inch thick, season them with salt and pepper. Have ready some hot butter in a pan, put in the slices and fry them very slowly till they are perfectly soft. There should be enough butter in the pan to prevent them from sticking to the bottom. Serve them hot.

153. Egg-Plant, No. 2

Make a batter as for fritters. Slice your egg-plant in thin slices not more than the eighth of an inch thick; cut each slice in four parts, or any size you choose, season with pepper and salt, dip each piece in the batter, and fry them in hot lard of a light brown on both sides.

154. Egg-Plant, No. 3

Peel your egg-plant and cut it in thin slices, each slice may be cut in four or five pieces according to the size of the plant. Beat some eggs and have ready some bread crumbs or grated cracker; season your egg-plant, dip each piece in the egg, then in the crumbs, and fry them in hot lard of a handsome brown on both sides.

155. Egg-Plant, No. 4

Put on an egg-plant in a vessel of water, and boil it until you can pierce it with a fork, and it is perfectly soft; then take it out, cut it in half, with a spoon scoop out all the inside; season it well with pepper and salt, have some bread crumbs or grated cracker and beaten egg. Take up a portion of the egg-plant about the size of an oyster, with a spoon, dip it into the egg, then into the crumbs, and fry them in hot lard of a light brown on both sides.

156. Egg-Plant, No. 5

(French mode.)

Cut an egg-plant in half, but do not cut off the rind. Then with a sharp knife score it very deeply, both lengthwise and crosswise, but be careful not to break the skin in so doing. Place each half in a pan with the scored side up, season it with pepper and salt, and over this pour some sweet oil or melted butter, if preferred. Set it in an oven and cook it slowly till the plant is perfectly soft. The top should be brown.

157. Browned Egg-Plant

Boil an egg-plant in water which has been salted, until it is perfectly soft; when done take it out of the water, cut it in half and scoop out all the inside, mash it very fine, and to every tea cupful of mashed egg-plant add one table spoonful of grated cracker and a dessert spoonful of butter, with salt and pepper to the taste. Put it in the dish it is to be served in, beat an egg light, spread a portion of it over the egg-plant, then strew on some grated cracker, and lastly spread over the remainder of the egg. Set it in the oven and brown it. Serve it hot.