Breakfast

Blackberries in Cream (1925) Quaker Oats (105)

Scrambled Eggs with Rice

Broiled Weakfish, Maitre d'Hotel (927)

Salisbury Steaks (347) Potatoes, Pont Neuf (647)

Saffron Cakes (1644)

2352. Scrambled Eggs With Rice

Place an ounce of rice in a small saucepan with two gills milk, two saltspoons salt, one saltspoon white pepper, lightly mix, boil for thirty-five minutes and keep hot. Carefully crack eight fresh eggs in a bowl, season with teaspoon salt and two saltspoons white pepper, then briskly beat up with fork one minute. Heat a tablespoon of melted butter in sautoire, drop in the eggs, then cook six minutes, frequently stirring at the bottom once in a while, then add the rice, gently mix, pour in a deep dish and serve.

Luncheon

Cold Clam Broth (1916)

Crab Meat Fritters (1539)

Hochepot Gantoise (1422)

Apple-Jam Pie

2353. Apple-Jam Pie

Peel and core six medium apples, cut them in halves then finely slice and place them in a bowl with an ounce of sugar and half teaspoon vanilla essence, turn them well in the seasoning. Roll out on lightly-floured table a quarter-pound pie paste (No. 117) very thin. Line the inside of buttered pie plate with paste, spread four tablespoons raspberry marmalade on the bottom of plate, neatly arrange the apples over. Egg the edges, cover the pie with a layer of paste, press edges together, trim superfluous paste around the border, make a few incisions on top, lightly egg the surface, then set in oven for thirty minutes. Remove, sprinkle a little powdered sugar over, and serve.