Stewed Rhubarb (73)

Quaker Oats (105)

Poached Eggs Tampa

Boiled Salt Mackerel in Milk (1231)

Hamburg Steaks with Fried Onions (108)

Stewed Potatoes in Cream (no)

Scotch Scones (364)

1412. Poached Eggs, Tampa

Peel and place in a saucepan six small bananas with a half ounce butter, half teaspoon salt, a saltspoon cayenne pepper and two tablespoons cream. Cover the pan and set in the oven for twenty minutes. Remove, press though sieve into a bowl, mix well, dress on a hot dish and neatly smooth the top.

Prepare twelve poached eggs (No. 106), trim a little all around, then dress on the puree and serve.


Broiled Oysters on Toasts

Pork Chops, Limburg

Spaghetti, Italienne (15)

Flan aux Apricots

1413. Broiled Oysters On Toasts

Open thirty-six large fresh oysters, drain on a colander and neatly wipe with a clean towel. Season with a teaspoon salt and two saltspoons cayenne pepper, roll in oil, then arrange on a double broiler and broil on a brisk fire for four minutes on each side. Remove, dress on a hot dish over six freshly prepared toasts, pour a little melted butter over, decorate with six sections lemon and a little parsley greens and serve.

1414. Pork Chops, Limburg

Neatly flatten six pared, fresh pork chops. Season with a half teaspoon salt and two saltspoons pepper. Place two sound, finely minced onions in an earthen baking dish and place the chops over them. Finely slice two medium, raw, peeled potatoes and lay them on top of the chops. Season with two saltspoons each salt and pepper, sprinkle over one teaspoon freshly chopped parsley and a half bean finely chopped garlic. Arrange six thin slices raw ham on top of all, moisten with half pint white wine or cider, tightly cover the pan and set in the oven for fifty-five minutes. Remove and send to the table in the same dish.

1415. Flan (Custard) And Apricots

Roll out on a lightly floured table a half-pound pie paste (No. 117) and with it line a deep pie plate; trim all around the edges, line the inside with a piece of paper, fill up with dried beans and set in the oven for fifteen minutes. Remove, take up the beans and paper. Open a pint can apricots, place on a plate and the syrup in a small saucepan. Sprinkle two ounces sugar over the apricots, pour in two tablespoons maraschino, turn the apricots into the seasoning, then place in the flan (custard) cut side downward and set in the oven for ten minutes. Remove, add three tablespoons currant jelly to the syrup in the pan, with two tablespoons kirsch. Mix well, let reduce on the fire until well thickened, pour over the apricots, let get cold and serve.