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Baked Egg-Plant

Wash the egg-plant, put in a kettle, cover with boiling water and boil about half an hour or until tender. Then take it out, cut it into halves and carefully scrape out the soft portion. Leave the skin unbroken and a wall of sufficient thickness to hold it in position. Chop the eggplant that you have scraped out, add to it a half cup of crumbs, a large tablespoonful of butter, a half teaspoonful of salt and a palatable seasoning of salt and pepper. Mix well, put back in the skins, sprinkle the top lightly with bread crumbs and put in the oven a few minutes to brown.