Egg-Plant

Cut the egg-plant in slices a-quarter of an inch thick. Pare the* slices, and lay them in very strong salt water, placing a plate on top to keep them under the brine ; and let them soak thus at least two hours. Drain, wipe each slice dry, dip it in beaten egg and then in cracker-crumbs seasoned with salt and pepper, and fry in hot lard until well done and nicely browned. Egg-plant belongs to the same family as potatoes and tobacco, all of which contain a bitter juice, more or less poisonous. This should be soaked out of the plant before using, or it will be a decided failure. There is no vegetable in the preparation of which the cook is less certain of success than egg-plant, for often after every precaution has been taken it will be too bitter to be eaten. Another way of removing this bitterness is to pour boiling salted water on the slices and let them remain in it an hour before frying. Egg-plants should be fresh and glossy-looking when purchased, else there can be no possible chance of their success in whatever way they may be cooked.

Stuffed Egg-Plant

Cut the plant in two parts lengthwise, and scoop out the meat, leaving the rind about half an inch thick, that 18 the shape may be firm. Chop the pulp fine, season it with salt and pepper and a table-spoonful of butter, and cook in a frying-pan for ten minutes, stirring well; then add a scanty half-cupful of water and a cupful of bread-crumbs. Sprinkle the interior of the shells with salt and pepper, and fill them with the mixture. Spread a cupful of crumbs on the surface of the mixture, place the two pieces of plant in a baking-dish or deep pan, and pour enough hot water into the pan to come half-way up the sides of the plant. Bake an hour, and serve hot on a napkin. The egg-plant will be found very delicate, and it may be served either as a vegetable or an entree.