Breakfast

Grape Fruit (130) Pettijohn Food (170)

Scrambled Eggs with Spinach

Boiled Salt Mackerel (107)

Sirloin Steaks with Bacon (1812)

Garfield Fried Potatoes (1843)

Honey Cakes (1215)

2733. Scrambled Eggs With Spinach

Remove stalks from one quart very fresh spinach, wash in cold water, dress on sieve, then plunge in saucepan with a quart water, teaspoon salt, and boil for ten minutes. Dress on a sieve and press out water with skimmer, then finely chop them and place in saucepan with a teaspoon butter, two tablespoons cream and three saltspoons each salt and sugar, stir well on fire while heating for three minutes and keep hot.

Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt and two saltspoons pepper. Heat a tablespoon melted butter in saucepan, drop in eggs and cook for six minutes, frequently stirring meanwhile, spread half the spinach on a deep dish, dress half the scrambled eggs over, spread balance spinach over eggs, then balance of eggs over spinach and serve.

Luncheon

Petits Souffles of Fish, Signorita

Sausages, au Vin Blanc

Mashed Potatoes (178)

Cream of Apples

2734. Petits Souffles Of Fish, Signojrita

Entirely free one and a half pounds fresh halibut or codfish from skin and bones, cut the meat into very small pieces, place it in a mortar and pound sharply for five minutes. Add one egg yolk, mix briskly with spatula for a minute, add another yolk, sharply stir for another minute, then add yolk of another egg and mix until well amalgamated. Remove force from mortar, rub it through sieve into a bowl, set bowl on ice, add one finely chopped truffle, six anchovies in oil cut in short pieces, one light teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, two tablespoons cream, one tablespoon sherry, and sharply stir with spoon for five minutes.

Beat up whites of the three eggs to a stiff froth, add to preparation and gently mix all together. Fill six round paper cases with this preparation, nicely smooth surface with lightly buttered knife blade, sprinkle over a little grated Parmesan cheese, arrange cases on a tin and set in oven for twenty-five minutes. Remove, dress on a dish with folded napkin, decorate with a little parsley greens and serve immediately.

2735. Sausages, Au Vest Blanc

Cut from a sandwich loaf six half-inch-thick slices, trim off crusts, then cut each slice in two. Cut away a bed lengthwise at centre of each piece so as to easily hold a sausage, place them on a tin, then lightly prick twelve long country sausages with a needle. Thoroughly heat two tablespoons good lard in a sautoire, arrange in it the sausages one beside another, and cook for five minutes on each side. Lift up with fork, place over beds of bread on tin, baste evenly with all fat of sautoire and set in oven for eight minutes, or until toasts have attained a nice golden colour. Place a finely chopped onion in the sautoire with a tablespoon melted butter and fry for five minutes, occasionally tossing meanwhile, then pour in one gill good white wine, stir well at bottom so as to dilute the sausages, glaze with wine, briskly cook on a lively fire until nearly dry, then add half gill demi-glace (No. 122), half gill water, a tablespoon Worcestershire sauce, half teaspoon chopped parsley and half bean very finely chopped garlic.

Mix well, boil for five minutes more, dress sausages on a large dish, pour sauce over and serve.

2736. Cream Of Apples

Peel and core four sound Newtown Pippin apples, cut in halves and finely slice them. Heat an ounce good butter in a sautoire, drop in apples, add ounce sugar, few drops vanilla essence and cook for ten minutes, tossing once in a while, being careful not to mash too much, remove and lay sautoire on table.

Break two whole fresh eggs and two yolks into a bowl, add two ounces sugar, mix well with whisk for one minute, then pour in two gills milk, half gill cream, half teaspoon vanilla essence, and mix for two minutes. Place apples in a baking dish, strain preparation through cloth into dish, lightly mix, then set in oven with door open for twenty-five minutes, remove, sprinkle a little powdered sugar over and serve.