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Creamed Egg Plant

1 quart diced egg plant 1 pint water 1 cup milk 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon celery salt Peel the egg plant, and cut into three-quarter inch cubes. Cook in boiling, salted water. When tender, drain off the liquid. Make a white sauce of the milk, flour, butter, celery salt and one-half the salt. Mix the egg plant with the white sauce, and cook a few minutes.