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Egg-Plant Pudding

Quarter the egg-plant and lay it in salt and water the over-night, to extract the bitterness. The next day, parboil, peel and chop fine, and add bread crumbs (one teacup to a pint of egg-plant), eggs (two to a pint of egg-plant), salt, pepper, and butter to taste; enough milk to make a good batter. Bake in an earthen dish twenty minutes.--Mrs. R. L. O.