Vegetables. ————————
Fried Egg Plant. Maltese Cross
1 fine egg-plant.
2 eggs.
½ cup milk.
A little salt.
Flour for thin batter, and lard, or dripping, for frying. Slice and pare the egg-plant, and lay in salt-and-water one hour. Wipe perfectly dry, make a batter as directed above, dip each piece in it, and fry to a fine brown. Drain dry, and serve on hot, flat dish.