THE VEGETABLE GARDEN 



in life so peculiarly sensitive to cold, the egg-plant 

 is not hurt by light fall frost, and I have gathered 

 and marketed very fair eggs long after the frost 

 had destroyed tomatoes and other garden stuff. 



The first eggs are always the largest, the fruit 

 growing smaller as the season advances; especially 

 is this true when water and liquid manure is with- 

 held. 



The best variety to raise is the Early Black 

 Beauty or the Improved New York. 



DIRECTIONS FOR COOKING EGG-PLANT 



The most common way of cooking egg-plant is 

 to fry it, the plant being cut in thin slices, a 

 quarter of an inch through, and laid in water to 

 which a teaspoonful of salt has been added. Leave 

 them in the water for half an hour, but do not take 

 from the water until ready to cook, as their ex- 

 posure to the air will cause them to turn black. 

 Have ready a beaten egg and some sifted bread 

 crumbs. Season the egg with pepper and salt; also 

 slightly season the crumbs. Dip the slices in the 

 crumbs, first wiping them dry with a cloth, and 

 then in the beaten egg, and roll once more in the 



