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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

FRIED EGGPLANT
 
 
 Pare the eggplant and cut in slices 1/4 inch thick; place slices in a vessel and cover with water, adding 2 tablespoonfuls of salt; let it stand 2 hours. When ready, prepare a batter of 2 eggs, 1/2 cup of milk, and 2 tablespoonfuls of flour; dip each slice into this batter and roll in cracker dust on both sides; fry in hot butter a golden brown on both sides.

Sister Lizzie Hackman, Mastersonville, Pa.
 
 

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