Turkish Style Egg Plant

Peeled egg plant in slices, sprinkled with salt; after having laid a few minutes, wiped dry, then fried a golden color with butter; cold rare roast beef minced fine with a very little onion, mixed with a few slices of peeled tomatoes, chopped parsley, salt and pepper; stewed down thick, gratin dishes buttered, bottom covered with the egg plant, mince next, this covered with more egg plant, moistened with rich roast beef gravy, baked half an hour and served.

Fried Egg Plant

Egg plant peeled, cut in slices, sprinkled with salt and allowed to marinade for an hour, then wiped dry, rolled in flour, dipped into beaten eggs, fried and served.

Broiled Egg Plant On Toast

Peeled egg plant cut in slices, sprinkled with salt and allowed to remain for an hour, then wiped dry, rolled in flour, then in melted butter, broiled and basted; served on buttered toast.

Stuffed Egg Plant

Small egg plant not peeled, cut in halves lengthwise, part of centre scooped out, the halves then fried on the cut side; the scooped out part mixed with some cooked salt pork, button mushrooms, minced shallots, chopped chives and parsley, filled into the openings, piled high, smoothed over and baked.

Egg Plant Fritters

Peeled egg plant cut In slices, laid for an hour well sprinkled with salt, then wiped dry, dipped in batter, slowly fried in hot fat; served plain as a vegetable or as an accompaniment to meat.

Egg Plant With Cheese

Make "the broiled egg plant on toast" mentioned above; when finished and on the toast, cover it with a slice of cheese, place in hot oven till cheese is melted and browned; served at once.

Egg Plant Stewed

Peeled egg plant cut in pieces size of small eggs, cold roast beef or mutton cut in small pieces and mixed into a rich gravy with a minced onion and peeled tomatoes, brought to the boil, egg plant then put in, simmered till done, then served.