Fried Eggplant

Peel and slice eggplant, then put a sprinkling of salt between the slices. Pack in shape and place between 2 plates with a flatiron on top. Let stand over night. In the morning wipe each slice, dip in beaten egg, then into cracker crumbs and fry brown in deep fat. Serve hot. Mrs. E. L. G., Boston.

Eggplant Fritters

Eggplant pulp, 1 pint. Vinegar, 1 tablespoon.

Eggs, 2.

Salt and pepper.

Flour, 1/2 cup.

Boil eggplant whole in boiling salted water to cover, mixed with vinegar. Cook 20 minutes or until tender. Mash and drain, then measure. Add the flour, well beaten eggs and seasoning to taste. Shape into small cakes and fry in hot fat.