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The common Kgg Plant appears to have been cultivated in England 

 as early as the latter part of the sixteenth century according to 

 historical records. Gerard, in a work published in 1596, says that 

 the plant has somewhat doubtful qualities, and advises people to use 

 it with care, or to leave it alone altogether and be satisfied with such 

 fruit as they know to be wholesome. This opinion was doubtless 

 based upon the popular prejudice that formerly prevailed in the 

 United Kingdom against plants belonging to the Solatium family, as 

 they were all supposed to possess deleterious qualities. A closery 

 allied species, Solan-urn Insert xm (esculentum), was commonly known as 

 the Mad or Raging Apple (Mala Insaiia) from its supposed identity 

 with the Male Mandrake of the ancients, which is stated to have 

 caused madness in those who ate it. Though these prejudices ag'ainst 

 the family gradually disappeared, yet, strange to say, though a useful 

 esculent, the fruit of the Egg Plant has never come into general use 

 in the United Kingdom. In France and other countries in Europe, 

 however, the fruit is in general use, and large quantities are sold in 

 the markets of Paris and other large cities, where they are as common 

 as Tomatoes. The most popular varieties in Europe are the purple 

 fruited kinds, which are more generally cultivated than others. The 

 fruit is also extensively used in America, and more especially in 

 Southern United States, where it is a common dish w r ith all classes of 

 the community. In the Australasian Colonies the fruit of the Egg 

 Plant is but seldom used, though it can be grown with little trouble. 

 Sometimes plants are grown, but chiefly as curiosities owing to the 

 curious appearance of the fruit, and but comparatively few people 

 appear to know its value for culinary purposes. 



USES. 



The fruit of the Egg Plant can be used either when green or ripe. 

 When used green the most common method is to boil it in the same 

 way as a vegetable marrow, to which it has some resemblance in 

 flavour. Sometimes the fruit is peeled, scored thickly with a knife, 

 and oil poured over it to soak into the cracks, after which it is 

 sprinkled with bread crumbs, salt, vinegar, pepper, and herbs being 

 added to taste, and then it is baked. In Italy and France a common 

 way of using the ripe fruit is to cut them in slices half-aii-mch thick, 

 and soak them in water eight or ten hours to remove the bitter 

 flavour. The slices are then squeezed to press out as much of the 

 juice as possible, parboiled, and afterwards fried in oil or butter with 

 grated bread crumbs, seasoning of pepper, salt, and chopped herbs 

 being added according to taste. Another popular way of using the 

 fruit is to scoop out the insides and fry them in oil or butter, and 

 boil the outsides whole. When they become soft they are taken out 

 of the water, the insides replaced, and then sent to the table. Some- 

 times the fruit is simply cut in halves lengthways, the seeds removed, 

 and the spaces filled with chopped herbs and other seasoning, after 

 which they are baked or fined. The ripe fruit of the Egg Plant can, 



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