Peel, slice, cover with cold water, boil until soft, and drain; or, put into boiling salted and acidulated water. Mash smooth, add salt and pepper to season, two eggs well-beaten, and enough flour to make a thick batter. Fry by spoonfuls in deep fat.
ESCALLOPED EGGPLANT
Boil a large eggplant until tender, peel and mash. Season with butter, pepper, and salt. Add two hard-boiled eggs chopped fine and half an onion grated. Add two tablespoonfuls of bread crumbs, put into a buttered baking-dish, cover with crumbs, dot with butter, and bake brown.
STUFFED EGGPLANT
Parboil a large eggplant for ten minutes, then plunge into salted ice-water and let stand for an hour. Make a forcemeat of half a cupful of minced boiled ham, a cupful and a half of bread crumbs, one egg well-beaten, and enough cream to make a smooth paste. Season with salt, pepper, minced parsley, and onion. Split the eggplant lengthwise, scrape out the pulp, and mix with the stuffing. Fill the shells, tie together, and put into a dripping-pan with a cupful of stock. Cover and bake for half an hour, remove the string, and serve.
EGGPLANT À LA CRÉOLE
Peel a young eggplant, cut it into dice, and simmer for ten or fifteen minutes in half a cupful of boiling water. Drain and press out the liquid. Chop fine two onions, fry in butter, add the eggplant, salt and pepper to season, and one tablespoonful each of minced parsley and vinegar. Add also two heaping tablespoonfuls of butter. Put into a baking-dish, cover with crumbs, dot with butter, and bake for twenty-five minutes.
BOILED HOMINY
Soak a cupful of hominy for three hours in warm water, drain, and cook in fresh boiling water until tender, adding a pinch of salt. Drain and reheat for fifteen minutes with a pint of milk, seasoning with salt and pepper. Cook for fifteen minutes, add a tablespoonful of butter, and serve.