Macaroni--good Recipe

From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
Pare the egg plant and cut in very thin slices; sprinkle each slice
with salt and pepper; pile them evenly; put a tin plate over them and
on this stand a flatiron to press out the juice. Let stand one hour.
Beat an egg lightly and add to it a tablespoonful of boiling water;
dip each slice first in this and then in bread crumbs. Put three
tablespoonfuls of lard into a frying pan; when hot sauté the slices, a
few at a time; brown one side then turn and brown the other. As the
fat is consumed add more, waiting each time for it to heat before
putting in the egg plant. Drain on brown paper and serve very hot.
Tomato catsup should be served with it. (_Mrs. Rohrer's Cook
Book._)

Vote