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Boil them ten minutes; then cut them in half and take out the seeds, fill them with a stuffing of crumbs of bread, seasoned with butter, pepper, salt, the yelk of an egg, and if you choose, the juice of a tomato; close them and tie each one with a string; put a little water in the dutch-oven, and lay them in with some of the stuffing on the top; let them cook slowly half an hour, basting them with butter; take them out, thicken the gravy, and pour it over them on the dish.

To Fry Egg Plant.

Cut them in slices half an inch thick; sprinkle them with salt, and let them stand a few minutes to extract the bitter taste; wash them in cold water, and wipe them dry; season with salt and pepper; dip them in flour, and fry them in butter.

Another way of cooking them is to cut them in thin slices, and bake them on a bake-iron that is hot enough to bake cakes.

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