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To Fry Egg Plant. Cut them in slices half an inch thick; sprinkle them with salt, and let them stand a few minutes to extract the bitter taste; wash them in cold water, and wipe them dry; season with salt and pepper; dip them in flour, and fry them in butter. Another way of cooking them is to cut them in thin slices, and bake them on a bake-iron that is hot enough to bake cakes.
Next morning beat it well with a spoon, put it on the bake-iron in round cakes; when one side is nicely brown, turn them; keep them hot till sent to table, split and butter them. If you wish to have muffins for tea, they should be made up early in the Morning. Smith Muffins. If the batter is kept in a cold place it will keep good for two days in winter. Mansfield Muffins.
Put a spoonful of lard in a quart of meal, and two tea-spoonsful of salt, pour boiling water on half the meal, stir it; then add as much cold water as will enable you to make it out in cakes of a convenient size, bake on the bake-iron over the fire. Maryland Corn Cakes.
Take pieces of fat from the back bone, or chine of pork; cut them in pieces of half a pound each; leave the skin on; salt them. They will do to grease the bake-iron where you have buckwheat cakes every morning in winter, and should be kept in a cool place; after remaining in salt several weeks, they may be hung up in an airy place. This is nicer than suet. Cement for the Tops of Bottles or Jars.
To three quarts of flour take three-quarters of a pound of lard, and a spoonful of salt; rub the lard in the flour, and put in cold water, sufficient to make a stiff dough; roll it out without working in thin cakes; have the bake-iron hot, flour it, and bake with a quick heat; when one side is brown, turn and bake the other; when baked in the dripping-pan of a stove, they do without turning; you may cut them in round cakes, if you choose.
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