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Egg Plant

Pare and slice them; put in salted water, where it should remain ong enough to extract all bitterness; then wipe each piece dry, and dip first in beaten egg, then in fine cracker crumbs; sprinkle over each piece very little pepper, and fry in hot fat. Serve while hot.

You must not remove them from the water until ready to cook, as the air will turn them black.