Fried or Stuffed Eggplant

News Paper clipping circa 1900 (?)

Fried Egg-Plant-

Slice the egg-plant about one fourth of an inch thick. Pare and remove the seeds, and soak in very cold water for half an hour.

Drain, and dip first into beaten egg, and then into corn-meal, and fry in hot fat.

Cracker- or bread-crumbs may be used in place of the corn-meal if liked.

Serve hot.

Stuffed Egg-Plant-

Remove the inside portions of the egg-plant, and soak the remainder in cold salt and water.

Drain and fill with a dressing made of one pint of bread crumbs, two good sized tomatoes, a teaspoonful of onion- juice, butter the size of an egg, a teaspoonful of sugar, and salt and pepper to taste.

Cover each egg-plant again with a piece that was cut off in order to remove the seeds, and place in the oven to bake.