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Egg Plant, Fried

Some two hours before dinner-time peel the plant and slice it quite thin, sprinkle each slice with salt, lay slice upon slice and place a plate upon the top. The salt will draw out the disagreeably bitter flavor. Half an hour before serving wipe each slice dry, dip in beaten egg, then in cracker dust or bread crumbs, and fry each in plenty of hot fat. Lay a piece of soft brown wrapping paper in a colander; and upon it place the slices as they come crisp and brown from the frying-pan, keeping the whole hot. The paper will absorb the oil left by the frying. Serve on a hot platter, the slices overlapping each other.