Egg-Plant. (French Mode.)

Cut an egg-plant in half, but do not cut off the rind; then with a sharp knife score it very deeply, both lengthwise and crosswise, but be careful not to break the skin in so doing. Place each half in a pan with the scored side up, season it with pepper and salt, and over this pour some sweet oil, or melted butter if preferred. Set it in an oven and cook it slowly till the plant is perfectly soft. The top should be brown.

Browned Egg-Plant

Boil an egg-plant in water which has been salted until it is perfectly soft. When done, take it out of the water, cut it in half, and scoop out all the inside; mash it very fine, and to every teacupful of mashed egg-plant add one tablespoonful of grated cracker, and a dessertspoonful of butter, with salt and pepper to the taste. Put it in the dish it is to be served in, beat an egg light, spread a portion of it over the egg-plant, then strew on some grated cracker - and lastly, spread over the remainder of the egg. Set it in the oven and brown it. Serve it hot.