| 4 cups carrots cut in half-inch cubes | ¾ cup brown sugar |
| ½ cup vinegar | 1 tablespoon shortening |
Cook carrots in boiling salted water until tender, and drain; heat vinegar, sugar, and shortening to the boiling point, add carrots, and cook slowly half an hour, stirring occasionally.
258.—BAKED EGG PLANT
| 1 small egg plant | ¼ teaspoon paprika |
| 1 onion finely chopped | ½ cup boiling water |
| 1 cup soft stale bread crumbs | 2 tablespoons butter |
| 1 teaspoon salt |
Pare and slice egg plant, cut into half-inch cubes, soak in cold salted water half an hour, and drain; mix with onion, crumbs, and seasonings, and put into a greased baking dish; add boiling water, dot over with butter, and bake one hour in a moderate oven.
259.—FRIED EGG PLANT
Cut a small egg plant in one-third-inch slices; pare; cut each slice in quarters; soak in cold salted water for half an hour; drain; season with pepper and salt, dip in crumbs, then in egg, and then in crumbs again; and fry in deep fat about three minutes. Or dip in flour and sauté in butter.
260.—EGG PLANT JULIENNE
Cut egg plant in two-inch slices, and pare; cut into quarter-inch vertical slices, and cut slices into quarter-inch strips; soak in cold salted water for half an hour; drain; dry, and fry in deep fat about three minutes.