Fried Egg Plant

Mrs. F. M. Cragin.

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

Egg Plant Stewed

Put the egg plants into cold water slightly salted, and boil until they can be pierced with a fork, having changed the water once in the meantime. Peel and mash and season with salt water, pepper and butter. Serve hot.

Egg Plant Fritters

Cook as above until very tender; then drain, skin and mash finely; mix with it butter, salt, and an egg, with two or three tablespoons of flour, and drop by spoonfuls into hot lard.