Raspberries and Cream (1846)

Boiled Rice (275)

Poached Eggs, Ct. Jean

Calves' Liver and Bacon (155) Potatoes Sautees (135) Buckwheat Cakes (330)

2014. Poached Eggs, St. Jean

Prepare six fish cakes (No. 5), arrange on a dish, place a poached egg on top of each, pour a cream sauce (No. 736) over, evenly divided, and serve.


Stuffed Devilled Crabs (10)

Boned Turkey with Jelly (1928)

Escarole Salad with Eggs

Peach Shortcake

2015. Escarole Salad With Eggs

Remove the outer leaves from a large white head of escarole and detach leaves from stalk. If tolerably clean carefully wipe it without washing. Place in a salad bowl with six thoroughly cold, hard-boiled eggs cut into quarters, season with four tablespoons dressing (No. 863), mix well and serve.

2016. Peach Shortcake

Peel twelve medium, ripe, sweet, fresh peaches. Cut off from the stones in quarter-inch slices, place in a bowl, add a tablespoon powdered sugar and two tablespoons maraschino. Mix well together, then proceed to make exactly the same as strawberry shortcake (No. 1677).