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THE AMATEUR’S KITCHEN GARDEN. 
fruiting later than the rest, and requiring more heat than suf- 
fices to bring them to perfection. It is not worth growing 
unless it can have stove heat. 
When egg plants are regarded as subjects for the art of the 
cook, they are called Aubergines. Under that head in all 
cookery books will be found directions for dressing them. We 
have had them served in all possible ways, and the one we 
prefer is our own — it is the simplest too, and that we think is 
a recommendation. Two or three large green or purple fruit 
are sliced up as thin as lemon peel, the seeds being carefully 
removed. They are fried of a fine brown in fresh butter, and 
served hot with a cut lemon and cayenne pepper. There is 
nothing finer to accompany a sweetbread or a cutlet. 
