Breakfast

Baked Apples (44) Boiled Rice (275)

Omelette, Cream Sauce

Broiled Shad (194) Country Sausages (134)

Potatoes Saute (135)

Queen Cakes (111)

1506. Omelette, Cream Sauce

Break eight fresh eggs into a bowl, add half a gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, pour in the eggs, mix briskly for two minutes, let rest for half a minute; fold up the two opposite sides to meet in the centre, let rest for one minute. Turn on a hot dish, pour a hot cream sauce (No. 736) around the omelette and serve.

Luncheon

Scallop Patties

Corned Beef and Cabbage (438)

Spaghetti au Gratin

German Pancake (943)

1507. Scallop Patties

Prepare and keep hot six patties (No. 929). Plunge one and a half pounds very fresh scallops into a pint boiling water with half a teaspoon salt for five minutes. Drain, and save a gill of the liquor. Mix in a saucepan half an ounce butter with an ounce flour, heat for one minute, then pour in the gill of scallop liquor and one and a half gills milk. Season with three saltspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; mix with a wooden spoon until it comes to a boil, then add the scallops and two tablespoons sherry, lightly mix and let cook for five minutes. Dilute an egg yolk with half a gill cream, the juice of quarter of a sound lemon, add to the scallops, and stir well while heating for two minutes. Remove, dress the patties on a large dish, then fill them up with the scallop preparation, place the covers on, sprinkle a little chopped parsley over and serve.

1508. Spaghetti Au Gratin

Plunge three-quarters of a pound of spaghetti into three quarts boiling water with a teaspoon salt for twenty-five minutes. Drain well on a sieve, place in a saucepan with one ounce good butter, adding two light tablespoons flour; mix well with a fork, then pour in one and a half gills hot milk and one gill cream. Season with a half teaspoon salt, a light saltspoon cayenne pepper and a saltspoon grated nutmeg; mix well for two minutes, let cook for five minutes longer, then add one ounce grated Swiss cheese and one ounce grated Parmesan cheese; stir well with a wooden spoon till thoroughly mixed. Transfer the spaghetti into a baking dish, sprinkle a very little grated Swiss cheese over and set to bake in a brisk oven for fifteen minutes, remove and serve.