Worcestershire sauce, 3 tablespoonfuls bread crumbs.

One good sized perfect egg plant. Let stand in cold water one hour. Do
not remove skin, but put the egg plant whole in a deep kettle of boiling
water, cover, and cook thirty minutes, or until tender. Be careful not
to break the skin while cooking. Drain on large platter and cool. Cut in
half and turn cut surfaces to platter while removing skin with knife and
fork. Egg plant discolors readily, also stains easily; so, keep covered
from the air when not preparing it. Use silver knife and fork for
chopping; porcelain frying pan for seasoning process and an earthen dish
for baking if you desire best results. Chop the plant moderately fine,
season with salt and pepper and simmer in two tablespoonfuls of butter
over a slow fire for ten minutes, keeping it closely covered. Add one
tablespoonful of Worcestershire Sauce after taking from the fire, and
divide the mixture into two equal portions. Put the first half into a
hot buttered baking dish; sprinkle over it one half of the grated cheese
and one tablespoonful of bread crumbs. Stir one well beaten egg into the
second portion; add to the first, cover with remainder of cheese and
finish with two tablespoonfuls of bread crumbs. Bake in moderately hot
oven for twenty minutes. Cover the dish for first five minutes, or until
the bread crumbs shall have lightly browned. Serve hot as an entree,
with or without tomato sauce, according to taste.

ALICE CAREY WATERMAN.

FRIED EGG PLANT.

Select a plant not too large or old. Cut in slices one fourth of an inch
thick, and lay in weak salt water over night. In the morning remove the
purple rind and wipe dry, dip in beaten egg, then in fine bread crumbs
or cracker dust; fry on the griddle or in a spider in hot butter and
drippings until a nice brown. It must cook rather slowly until
thoroughly soft, otherwise it is unpalatable.

MRS. MALLORY.

They can be more daintily fried if they are steamed first, in which case
the slices should be cut one inch thick and should lie in salt and water
two hours before frying. Crumbs sifted through a coarse sieve are an
improvement.

STUFFED EGG PLANT

Choose four rather small egg plants and cut in halves; with a spoon
scoop out a part of the flesh from each half, leaving a thin layer
adhering to the skin. Salt the shells and drain; chop the flesh. Mince
two or three onions, brown with a little butter, mix with the flesh of
the egg plant, a