Peel egg plant and cut in slices 1/2-inch thick, sprinkle lightly with salt and let stand 1/2 hour, after which dip them in beaten egg, then in flour, and fry brown on both sides.- [Miss A. E. H., Pa.

Cut egg plants in half, scrape out the inside and put in a saucepan with 2 tablesp minced ham, water to cover, and boil until soft then drain, add 2 tablesp bread crumbs, 1 tablesp butter, 1/2 an onion, minced, 1/2 teasp salt, and a dash of pepper. Stuff each half of the egg plant with this mixture, top off with 1 teasp butter, and bake 15 minutes.-[Mrs. K. R. P., Tex.

Pare and cut an egg plant in slices 1/2-inch thick, cover with water, add a little salt, and stew until tender. Then drain, mash with a fork, add 2 beaten eggs, 4 tablesp sweet cream, a small pinch cayenne pepper, and flour enough to make a batter that will drop from a spoon, sifted with 1 teasp baking powder. Drop by spoonsful into hot lard or drippings, and fry brown on both sides. Serve with powdered sugar.- [Mrs. J. J. R.