Cut the plant into slices one third of an inch thick, without removing the skin. Sprinkle salt over each slice, pile them, and cover with a weight to press out the juice. Drain, and dip each slice first in fine crumbs, then in beaten egg, and again in crumbs, and saute them in hot fat. Egg plants belong to the same family as the potato and tobacco, all of which contain a bitter juice, more or less poisonous.

Egg Plant Fritters. (Adaline Miller.)

Put the egg plant whole into boiling salted water, mixed with one tablespoonful of vinegar or lemon juice; cook twenty minutes or until tender; mash and drain. To one pint of egg plant add half a cup of flour, two eggs, well beaten, and salt and pepper to taste. Fry in small cakes in hot fat, browning well on both sides.