Steam a whole egg plant until it is soft throughout; cut it in half, lengthwise; put each half into a vegetable dish; cut it in squares; sprinkle them with salt and moisten with Worcestershire Sauce; spread butter over them; dredge with powdered crackers; strew with pieces of butter and brown in a quick oven.
Peel and cut in pieces enough egg plant to fill a quart bowl; steam until it can be mashed smooth; stir in two tablespoonfuls of butter, one tablespoonful of salt, and one half teaspoonful of black pepper; put it into a baking dish; smooth it over, dredge it with powdered cracker; strew it with pieces of butter; and brown it in a quick oven.
Cut it crosswise into thin slices; fry them immediately in boiling cocoanut butter or vegetable oil; sprinkle both sides with salt and black pepper; cover the frying pan with a tin cover; set it on the back of range to steam until the egg plant is very tender; serve on a hot shallow dish.
Cut it in thin slices across; fry it immediately in hot cocoanut butter or vegetable oil; lay the slices on a cold dish; sprinkle both sides with salt and black pepper; pour beaten egg over to moisten both sides; turn each slice in powdered cracker; fry them a second time in the boiling fat; lay them on a hot dish; serve them brown and crisp.
Prepare as for baked egg plant; roll a tablespoonful into round balls in the palms of the hands, flatten them, pour beaten egg over them to moisten both sides, turn each in a plate of powdered crackers, fry them brown in boiling fat, and serve them on a hot shallow dish.