These included the best qualities of Yellow Nansemond sweet potatoes, mammoth melons of all varieties, eggplant, sorghum and syrup cane, broom-corn, tobacco, grapes, cotton, peanuts, and many other things, some of which do not attain to so high a degree of excellence elsewhere farther north than the Carolinas.

From our houses would go the sewing machine, the daily newspaper, gas, running water; and from our tables, the tomato, the cauliflower, the eggplant, and many varieties of summer fruits.

[Illustration: a foot stove] Washington was a farmer, yet he never in his life beheld a tomato, nor a cauliflower, nor an eggplant, nor a horserake, nor a drill, nor a reaper and binder, nor a threshing machine, nor a barbed wire fence.

There had been six weeks of this before the boy's dreadful secret was revealed to Winona; six weeks before he appeared to startle her with one eye radiating the rich hues of a ripened eggplant.

EGGPLANT CROQUETTES (ROUMANIAN)

Peel the eggplant, place in hot water and boil until tender, drain, add two eggs, salt, pepper, two tablespoons of matzoth or white flour or bread crumbs, beat together; fry in butter or oil by tablespoonfuls.

BAKED EGGPLANT Parboil eggplant until tender, but not soft, in boiling salted water.

BAKED EGGPLANT Parboil eggplant until tender, but not soft, in boiling salted water.

Heat one tablespoon of butter, add a minced onion, brown, then scraped eggplant, bread crumbs, salt and pepper to taste and an egg yolk.

BROILED OR FRIED EGGPLANT

For preparing eggplant, either to fry or boil, use small eggplant as they are of more delicate flavor than the large ones.

For preparing eggplant, either to fry or boil, use small eggplant as they are of more delicate flavor than the large ones.

BROILED EGGPLANT Slice the eggplant and drain it as for frying; spread the slices on a dish; season with salt and pepper; baste with olive oil; sprinkle with dried bread crumbs and broil.

BROILED EGGPLANT Slice the eggplant and drain it as for frying; spread the slices on a dish; season with salt and pepper; baste with olive oil; sprinkle with dried bread crumbs and broil.

EGGPLANT FRIED IN OIL (TURKISH STYLE)

Arrange in oiled pan in layers: one layer of sliced eggplant, one layer of chopped meat seasoned with egg, chopped parsley, salt and pepper; as many layers as desired, add a little olive oil, cover with water.

EGGPLANT (ROUMANIAN) Brown onion, peel eggplant raw, cut in quarters, put in when onions are brown with a little water and stew; add salt, white pepper, sour salt, red tomatoes; when half done add one-fourth cup of rice, cook until rice is tender.

EGGPLANT (ROUMANIAN) Brown onion, peel eggplant raw, cut in quarters, put in when onions are brown with a little water and stew; add salt, white pepper, sour salt, red tomatoes; when half done add one-fourth cup of rice, cook until rice is tender.

FRIED EGGPLANT Pare eggplant, cut in very thin slices.

FRIED EGGPLANT Pare eggplant, cut in very thin slices.

SALAD OF EGGPLANT (TURKISH STYLE) Use small eggplants.

SALAD OF EGGPLANT (TURKISH STYLE) Use small eggplants.

The eggplant will then be tender; chop with wooden spoon, add lemon juice, parsley chopped fine, and olive oil.

EGGPLANT SALAD (ROUMANIAN) Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon, add a red onion cut fine, or garlic cut very fine salt and a little vinegar.

EGGPLANT SALAD (ROUMANIAN) Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon, add a red onion cut fine, or garlic cut very fine salt and a little vinegar.