Creamed Egg Plant Recipe ingredients

• 1 quart diced egg plant
• 1 pint water
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• ¼ teaspoon celery salt

To prepare this Creamed Egg Plant Recipe, first peel the egg plant, and cut into three-quarter inch cubes. Cook in boiling, salted water. When tender, drain off the liquid. Make a white sauce of the milk, flour, butter, celery salt and one-half the salt. Mix the egg plant with the white sauce, and cook a few minutes.