Baked Pears (216)

Hominy (45)

Fried Eggs with Bacon, Country Style

Yarmouth Bloaters (311)

Fried Pork Chops, with Onions

Sautee Potatoes (135)

Indian Cakes

536. Fried Eggs With Bacon, Country Style

Place two thin slices bacon in a small frying pan with half a teaspoon butter and fry for two minutes on each side. Carefully crack two fresh eggs in a saucer and gently slide them on top of the bacon; fry for half a minute, then place the pan in the oven for four minutes; remove, slide them on a hot dish and keep warm. Repeat the same operation for five more in a similar way and serve.

537. Pork Chops, With Onions

Season six nicely pared pork chops all over with a teaspoon salt and half teaspoon white pepper.

Heat in a frying pan a tablespoon good lard; lay in the chops, one beside another, and fry for six minutes on each side. Dress on a hot dish and serve with fried onions, prepared as per No. 111, on top of the chops.

537a. Indian Cakes

Make a flannel rice cake preparation, as per No. 221, mixing while beating the batter half teaspoon curry powder, and proceed the same way.


Canape, Lorenzo

Hashed Turkey on Toast

Carrots and Peas, Francaise

Pommes, Meringue

538. Canape, Lorenzo

Cut out from a loaf of sandwich bread six slices half inch thick, trim them to circular shape, three inches in diameter. Toast them to a nice light colour.

Prepare a crab forcemeat, as per No. 10, then equally divide and arrange it on top of the canapes in dome form. Knead well together in a bowl two ounces grated Parmesan cheese with one and a half ounces of butter. Season with a saltspoon cayenne pepper and a saltspoon grated nutmeg, then mask the crab meat all around with this. Place the canapes on a tin and bake in the oven for ten minutes, or until a nice golden colour. Remove and serve.

539. Turkey Hash On Toast

Pick off all the meat from the turkey left over from yesterday and mince it into small dice pieces. Heat in a tablespoon butter, adding one finely chopped green pepper, and cook for five minutes; then add two tablespoons flour; briskly stir, moisten with one and a half gills hot milk and one gill cold cream; briskly whisk it up, and as soon as it comes to a boil add the turkey. Season with a teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg. Mix well with a wooden spoon and cook for ten minutes, occasionally mixing meanwhile. Equally divide the hash on six freshly prepared toasts and serve.

540. Carrots And Peas, Francaise

Scrape, pare and thoroughly clean eight of the smallest carrots obtainable; then slice them into quarter-of-an-inch thick pieces, and place in a saucepan with two branches parsley, two very small onions, half teaspoon salt, two saltspoons white pepper, a teaspoon sugar, half ounce butter and half pint white broth or hot water. Mix well and let gently cook for five minutes on the range; then place the pan in the oven for twenty-five minutes. Remove, take up the onions and parsley, add half pint cooked, hot, green peas, with half ounce good butter; gently mix while heating for half minute. Pour into a hot dish, sprinkle a teaspoon chopped parsley over and serve.

541. Apple Meringue

Peel and core six small, sound apples. Have in a saucepan one quart water with four ounces granulated sugar and half stick vanilla and boil for five minutes; then add the apples and gently cook for twenty minutes. Remove the apples with a skimmer, take up the vanilla, arrange the apples on a baking dish, decorate the top and all around the apples with a meringue, as per No. 542; sprinkle a tablespoon powdered sugar over all, set the dish in the oven and bake until of a nice golden colour, or about ten minutes. Remove and serve.

542. Meringue, Francaise

Carefully break four cold, fresh eggs; place the whites in a clean copper basin, lay the basin on the ice and with a thin wire whisk beat them up to a stiff froth; add a teaspoon vanilla essence and two ounces fine sugar. Carefully mix with a skimmer all over, but principally at the bottom, and use as required. This meringue should only be made at the last moment before using.