Egg Plant.
Slice it crosswise, and about an inch thick; lay in strong salt water for one hour with a plate on the topmost slice to keep it under the brine.
This will draw out the bitter taste.
Put a cupful of pounded crackers into a flat dish and season with salt and pepper.
Beat the yolks of two eggs in a shallow bowl. Wipe each slice of the egg plant dry, dip it in the egg, and roll it over and over in the crumbs. Have ready heated in a frying-pan, some sweet lard, and fry the vegetables in it to a fine brown.
As each slice is done, lay it in a hot colander set in the open oven, that every drop of grease may be dried off. Serve on a hot platter.