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Egg Plant Stuffed

Cut the plant in two parts lengthwise and scoop out the meat, leaving the rind about one-half inch thick that the shape may be firm. Chop the pulp fine, season it with salt and pepper, add one tablespoon of butter, and cook in a fryingpan for ten minutes, stirring well; then add one scanty half-cup of water and one cup of bread crumbs. Sprinkle the interior of the shells with salt and pepper, and fill them with the mixture. Spread one cup of crumbs on the surface of the mixture, place the two pieces of plant in a baking-dish or deep pan, and pour enough hot water into the pan to come half-way up the sides of the plant. Bake one hour, and serve hot on a napkin. This dish will be found very delicate, and may be served as a vegetable or an entrée.