EGG-PLANT, No. 1.
152. Pare and cut them in slices about a quarter of an inch thick, season them with salt and pepper. Have ready some hot butter in a pan, put in the slices and fry them very slowly till they are perfectly soft. There should be enough butter in the pan to prevent them from sticking to the bottom. Serve them hot.
EGG-PLANT, No. 2.
153. Make a batter as for fritters. Slice your egg-plant in thin slices not more than the eighth of an inch thick; cut each slice in four parts, or any size you choose, season with pepper and salt, dip each piece in the batter, and fry them in hot lard of a light brown on both sides.
EGG-PLANT, No. 3.
154. Peel your egg-plant and cut it in thin slices, each slice may be cut in four or five pieces according to the size of the plant. Beat some eggs and have ready some bread crumbs or grated cracker; season your egg-plant, dip each piece in the egg, then in the crumbs, and fry them in hot lard of a handsome brown on both sides.
EGG-PLANT, No. 4.
155. Put on an egg-plant in a vessel of water, and boil it until you can pierce it with a fork, and it is perfectly soft; then take it out, cut it in half, with a spoon scoop out all the inside; season it well with pepper and salt, have some bread crumbs or grated cracker and beaten egg. Take up a portion of the egg-plant about the size of an oyster, with a spoon, dip it into the egg, then into the crumbs, and fry them in hot lard of a light brown on both sides.
EGG-PLANT, No. 5.
(French mode.)