230 EQG-TLANT, PEPPER, AND TOMATO. 



A common method of cooking and serving is as follows : 

 Cut the fruit in slices half an inch thick ; press out as much 

 of the juice as possible, and parboil ; after which, fry the 

 slices in batter, or in fresh butter in which grated bread has 

 been mixed ; season with pepper, salt, and sweet herbs, to 

 suit ; or, if preferred, the slices may be broiled as steaks or 

 chops. 



Varieties : 



American Fruit remarkably large, often measur- 



Large Purple. . / 



ing eight inches in depth, seven inches in 



diameter, and weighing four or five pounds ; skin deep pur- 

 ple, with occasional stripes of green about the stem ; plant 

 hardy and stocky. 



The American Large Purple is more generally cultivated 

 in this country than any other variety. The plants produce 

 two (rarely three) fruits ; but the first formed are usually 

 the best developed. 



American Large Purple Egg-plant. 



It is similar to, if not identical with, the Round Purph 

 of English and French authors. 



