Breakfast

Baked Pears

Germea

Omelette with Peas

Broiled Lamb Chops with Bacon

Hashed Potatoes in Cream

Rice Flannel Cakes

216. Baked Pears

Neatly wipe and cut six medium, sound winter pears in halves, lengthwise; carefully cut away the cores with a knife. Place them on a tin with half gill cold water and one teaspoon butter; then dredge two tablespoons granulated sugar over them. Place in a hot oven to bake for thirty minutes or till soft, being careful to baste them frequently with their own liquor. Remove, dress on a hot dish, pour the juice over and serve. The addition of a pony of rum, cognac or Swiss kirsch, when the water is poured in, will give an excellent flavour.

217. Germea

Place in a saucepan one pint cold water, two gills cold milk and a saltspoon salt. Let come to a boil, then add half pint yellow Germea. Mix well with a wooden spoon, slowly cook for ten minutes. Pour into a hot dish and serve with cold milk, cream and sugar separately.

218. Omelette With Peas

Have three tablespoons cooked green peas or canned peas in a small saucepan with half pint water and a saltspoon salt and gently boil for four minutes. Drain well, replace them in the pan with half teaspoon butter. Season with a light saltspoon salt, a saltspoon sugar and a very light saltspoon white pepper; lightly toss till thoroughly hot.

Carefully crack eight fresh eggs in a bowl, pour in half gill cold milk. Season with half teaspoon salt and two saltspoons white pepper. Sharply beat with a fork for two minutes, then add the peas; lightly mix. Proceed to finish the omelette as per No. 75.

219. Lamb Chops With Bacon

Trim and nicely flatten six tender French lamb chops. Season them evenly with half teaspoon salt and two saltspoons white pepper. Arrange them on the broiler and broil on a brisk fire for four minutes on each side. Dress on a hot dish. Place a nice slice of freshly prepared bacon, as per No. 13, on each chop and serve.

220. Hashed Potatoes In Cream

Finely hash four medium, peeled, boiled potatoes. Drop them in a small saucepan, pour in one and a half gills cold milk and half gill cream. Season with half teaspoon salt, one saltspoon white pepper and half saltspoon grated nutmeg, adding a teaspoon butter. Thoroughly mix with a wooden spoon, gently cook for twelve minutes, lightly mixing occasionally. Turn them into a deep dish and serve.

221. Rice Flannel Cakes

Prepare the cakes the same as flannel cakes (No. 136), but using same quantity of rice flour instead of the other.