Fried Egg-plant.
Cut in slices half an inch thick; pare each carefully, and lay for one hour in salt and water, to remove the bitter taste. Then slightly salt and pepper each piece, and dip in a batter made of two eggs, half a cup of milk, and about a cup of flour, or enough for thin batter. Fry in hot lard or dripping to a fine brown; drain well, and serve hot.