Fried Egg Plant.
1 small egg plant.
1 egg.
1 teaspoonful of salt.
Dry crumbs.
Fat for frying.
Pare the egg plant and cut it in slices about half an inch thick. Season with the salt. Beat the egg in a soup plate, and dip a slice of egg plant in it, covering every part of it; then dip the slice in fine dry crumbs. Continue this until all the egg plant is breaded. Have the frying fat three or four inches deep, and when it is so hot that blue smoke rises from the centre put two slices of the vegetable in, and cook for about three minutes. Take up and drain on brown paper; then serve.