Fried Egg-Plant

Ingredients

• 1 egg-plant
• salt to taste
• pepper to taste
• a tablespoonful of boiling water
• hot lard

Method

1. 1

   Slice egg-plant, sprinkle with salt and pepper, press to remove juice, dip in egg and bread crumbs, and fry until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 18. The excerpt below is the record exactly as published.

pepper to taste, (tea- spoon sugar, if you like), little salt. CORN CHOWDER. Two ounces salt pork, 4 potatoes, 2 small onions, 1 can corn; 1 quart milk, salt and pepper. You may pare and slice the potatoes and onions. Cut the pork into dice and put it on the fire in a stewpan. Cook slowly until crisp and brown; then add the potatoes and onions and one pint boiling water. Boil for half an hour; then add milk — which must be hot — and corn. Season with salt and pepper and boil up once. Serve very hot. CAULIFLOWER. Soak it head down in cold water for an hour. Cut off all wilted leaves and put it into boiling salted water; boil until tender; take up and drain in a colander. Serve with cream sauce. CAULIFLOWER HUNTINGTON. Drain a cooked cauliflower, separate into flowerets and pour over the following sauce: Mix the yolks of two eggs, !/4 cup cream, i/> teaspoon salt, i/s teaspoon nutmeg and the juice of !/2 lemon. Cook in double boiler, stirring con- VEGETABLES 43 stantly until mixture thickens. Add 2 tablespoons butter, bit by bit and when melted serve at once. — Mrs. Jacques Phelps, Dallas, Texas. SALSIFY OR VEGETABLE OYSTER. Wash thoroughly, scrape off skin, cut across in rather thin slices, stew until tender in water enough to cover, season with salt, butter and either a little milk or a teaspoon flour made smooth in a little water. This is nice served on toast. BROILED TOMATOES. Cut tomatoes in halves, season with salt, pepper, onion juice and parsley and serve with butter. Broil under the gas flame and serve very hot, with buttered toast. — Mrs. D. H. Mangum. STUFFED TOMATOES. A delicious dish for summer luncheons is stuffed toma- toes. Remove the pulp with a sharp knife from as many tomatoes as will be needed. Mince either one cup of cold meat, ham, veal, or chicken with 14 of bread crumbs, and 1 cup of mushrooms previously cooked, if the canned va- riety is not used. Season with salt, onion juice and paprika. Add melted butter and the tomato pulp. Fill the tomato cups and bake 20 minutes. Garnish with parsley. These may be served on toast. BAKED TOMATOES. Put a layer of sliced ripe tomatoes, a layer of bread crumbs, bits of butter, pepper and salt, and so on until pan is filled, having bread crumbs for last layer. Sugar to taste. Put bits of butter all over top, and bake until brown. Send to table hot. FRIED EGG-PLANT. Pare the egg-plant and cut in very thin slices. Sprinkle each slice with salt and pepper, pile them up evenly and put 44 VEGETABLES a weight on the top to press out the juice. Let stand half an hour. Beat an egg and add a tablespoonful of boiling water, dip each slice first in this and then in bread crumbs. Fry in very hot lard until a nice brown on both sides. Drain on brown paper and serve. TO STUFF AND BAKE EGG-PLANT.

Cook this with the app: pantry check, scaling, and the assistant.