The art of cooking

Beat the eggs until very light, dip the slices of eggplant into this one by one, season the bread crumbs with the pepper and salt, and roll the egg-plant in turn in this; melting an ounce of butter in a frying-pan, put into this when hot, as many of the slices of the plant as will lay flatly in the pan, and fry them to a delicate brown on both sides. Add then a little more butter to that already in the pan, let it become hot and fry as many more as the pan will conveniently hold. Continue thus, adding butter and frying until all of the slices of egg*plant are done, when they should be served arranged upon a flat vegetable dish. SALADS. Chicken Salad. — One chicken, one teaspoonful of salt, one teaspoonful of white pepper, one-half head of celery, one grain of cayenne, yolks of two eggs, one tablespoonful of vinegar, one tablespoonful of capers, one head of lettuce, one gill of salad oil. The fowl must be first cleaned and then put into boiling water and boiled until tender. After which it should be set into the ice-box and allowed to remain until perfectly cool. When cool cut it into small square pieces and remove the skin. The celery should be well washed, and it also cut into pieces of a similar size. Put into a bowl the yolks of egg, drop into this, drop by drop the oil, and beat them together with the back of a wooden spoon. .Il8 SALADS. When this is done the mixture should resemble a thick cream, to which the vinegar should be added ; and putting the chicken and celery together in a salad bowl, pour over them this compound, sprinkle on also the pepper, salt and cayenne, and mix all thoroughly together with a fork. Take then the fresh green leaves of the lettuce, and, washing well first, arrange them around the edge of the salad bowl, sprinkle the capers over the top, and garnish the centre with tips of celery to give the salad an attractive appearance. Note — Cold turkey may be substituted for chicken, in making a salad. Potato Salad.— Eight large potatoes, two tablespoonfuls of vinegar, one-half of a Bermuda onion, one tablespoonful of chopped parsley, yolks of two eggs, one gill of salad oil, one teaspoonful of white pepper, one teaspoonful of salt, one head of lettuce. Wash and pare the potatoes, and put them to boil in a saucepan containing as much cold water as will nicely cover them. Boil them until tender but not broken on the surfaces, when the water must be drained off, and the potatoes allowed to get quite cold. Cut them first into quarters, and then these quarters into slices, place the slices into a salad bowl, sprinkle over them the chopped parsley and also the onion which must have been chopped exceedingly fine, when the vinegar, pepper and salt must be added and all tossed with a fork until thoroughly mixed. Put now into a small bowl the yolks of egg, and drop in thereafter the salad oil, drop by drop, stirring all until it comes to a cream, when the mixture SHRIMP SALAD, must be poured over the salad in the salad bowl, and the dish garnished with the fresh green leaves of the lettuce. Shrimp Salad. — One can of shrimps, two heads of lettuce, one gill of salad oil, one tablespoonful of vine- ' gar, one teaspoonful of salt, one-half teaspoonful of white pepper, yolks of two eggs. The heads of lettuce should be carefully trimmed, well washed and thoroughly dried in a towel, avoiding as much as possible the crushing of the leaves, which causes them to wilt. They should next be picked apart, and the outer leaves torn into medium sized pieces, reserving the tender inner leaves for garnishing.