252 



The Canadian Horticulturist. 



2. Methods of Serving. — No doubt that the fact that cooks are not 

 familiar with methods of serving the fruit of the egg plant accounts to a large 

 extent for the failure to use it more. The following recipes for cooking the 

 fruits are given in Bulletin twenty-six of the Cornell University Experiment 

 Station, and have been found satisfactory : 



" a. Fried. — Cut in slices cross-wise not over a half-inch thick and parboil 

 about fifteen minutes ; then remove and fry in a hot spider in butter and lard. 



"b. fried. — Cut into slices quarter to half-inch thick and lay in strong 

 brine for two hours ; then wash very thoroughly ; sprinkle with brown sugar, 

 pepper and salt and fry slowly to a dark brown. 



"c. Baked. — Cut in two lengthwise remove the seeds and pulp and fill 

 with dressing made of half teacupful bread crumbs, one teaspoonful butter, and 

 salt and pepper to taste ; lay the halves side to side in dripping pan, add a little 

 water and bake nearly an hour. 



Fig. 566— Black Pkkin. 



" d. Fritters. — Pare, cut in slices cross-wise, and soak in salt water for 

 eight or ten hours ; dry on a towel, dip in beaten egg, and roll in bread crumbs, 

 then fry slowly in hot butter until the pieces become rich brown; serve hot." 



3. Varieties. — For several seasons we have grown such varieties as we 

 could obtain from all sources. The number of varieties is comparatively limited, 

 but there are several distinct types of varying importance. These types vary in 

 regard to color, size, form, habit of plant and season of maturity. Some from 

 their earliness and productiveness but small size, are valuable only for home use. 

 Others by virtue of their large size and attractive appearance are popular in the 

 markets, but as a rule they are not sufficiently early and productive for the short 

 seasons of this latitude. 



