Breakfast

Grapes in Cream (2369) Malta Vita (1592)

Devilled Poached Eggs

Fried Porgies (498)

Small Steaks, Maitre d'Hotel (172)

French Fried Potatoes (8)

Lemon Cakes (577)

2788. Devilled Poached Eggs

Have three quarts boiling water in saucepan with two tablespoons vinegar and tablespoon salt, then carefully crack in six fresh eggs, poach for four minutes, remove with a skimmer and carefully drop in cold water. Proceed the same with six more, take them up from the water, lay on a cloth and neatly trim. Spread a very little French mustard around, dip in beaten egg, then lightly roll them in fresh bread crumbs, place in a frying basket and fry in boiling fat for one minute, lift up, sprinkle a little salt over, dress on a hot dish with folded napkin and serve.

Luncheon

Canapes, Lorenzo (538)

Mutton and Ham Pot Pie

Spaghetti Polonaise (938)

Banana Cakes

2789. Mutton And Ham Pot Pie

Cut one and a half pounds raw lean leg of mutton and half pound raw lean ham into one-inch pieces- Thoroughly heat two ounces melted lard in a sautoire, add mutton and ham, season with a teaspoon salt, half teaspoon pepper, and nicely brown for ten minutes. Add twelve peeled, small white onions and four peeled, raw, medium potatoes cut in half-inch squares, and brown for ten minutes more, stirring once in a while, drain on a sieve and return to pan. Dredge an ounce flour over, toss well, pour over two gills each water and pure tomato juice and one gill demi-glace (No. 122), then add a blade mace, bay leaf, leaf of nutmeg, a teaspoon chopped parsley, tablespoon Worcestershire sauce and one teaspoon French mustard. Mix well and boil for fifteen minutes, transfer to baking dish and egg edges of dish. Roll out a half pound of pie paste (No. 117) to size of dish, then cover dish with layer of paste, press down all around border and trim off around edges. Make a few light incisions on surface, egg top, then set in a moderate oven to bake for forty-five minutes, remove and serve.

2790. Banana Cakes

Lightly butter six small tartlet moulds. Roll out on a lightly floured table a half pound feuilletage (No. 756) to one-fifth-inch thickness. With a round pastry cutter (a shade larger than the tartlets) cut out six round pieces and line them with cut pieces of paste; carefully press paste down with finger in centre and all around, then spread a tablespoon apple jelly at bottom of each tartlet.

Peel and slice six ripe bananas, then nicely arrange in the tartlets, sprinkle a little powdered sugar and pour two or three drops vanilla essence over each, set in oven for twenty-five minutes, remove, spread a teaspoon currant jelly over each, take from moulds, dress on dish with a folded napkin, sprinkle a little powdered sugar over and serve.