Peel and slice the egg-plant at least half an inch thick; pare the pieces carefully and lay in salt and water, putting a plate upon the topmost to keep it under the brine, and let them alone for an hour or more. Wipe each slice, dip in beaten egg, then in cracker-crumbs, and saute in hot fat until well done and nicely browned.

Broiled Egg-Plant

Peel and cut into rather thin slices and lay in salted ice-water for an hour; spread upon a soft towel and cover with another, patting and pressing the slices until they are entirely dry. Leave them for ten minutes in a mixture of three tablespoonfuls of olive oil and the juice of half a lemon; sprinkle then with salt and pepper, and broil quickly upon a wire broiler. Twelve minutes should cook both sides.

STUFFED EGG-PLANT. A Roman Recipe.

Parboil a good-sized egg-plant for ten minutes, and throw at once into ice-cold salted water. Leave it there for an hour. It should then be fine and plump. Cut into halves, lengthwise, and scoop out seeds and pulp, leaving the walls half an inch thick. Rub the pulp through a colander, add to it two table-spoonfuls of minced chicken and the same of minced pine-nuts. (If you cannot get them, use almonds blanched and chopped.) Work in a saltspoonful of salt and half as much pepper, with two tablespoonfuls of fine, dry crumbs. Fill the divided halves of the egg-plant with this stuffing and bind them into the original shape with soft string. Put into a bake-dish with two table-spoonfuls of water and butter, or the same of stock; cover closely and bake in a moderate oven for half an hour. Withdraw the string carefully and dish.

You may, if you like, butter the hot egg-plant well when half-done and sift fine crumbs over it, then brown lightly. It is a handsome entree when this is done.