Breakfast

Sliced Pineapples (407)

Cheese Omelette

Fried Smelts, Tartare (47)

Mutton Chops (49) ,

Potatoes Sautees (135) Sweet Crumpets

703. Cheese Omelette

Carefully crack eight fresh eggs into a bowl, add half a gill fresh milk, one and a half ounces grated Parmesan and one ounce Swiss cheese. Season with a level teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a black frying pan, drop the mixture in the pan, stir well with a fork until well thickened, let rest for half minute, then fold up the two sides; let rest half minute, turn it into a hot dish and serve.

704. Sweet Crumpets

Heat a pint milk in a saucepan, adding half ounce concentrated yeast and a saltspoon salt. Mix well until the yeast is thoroughly dissolved', then add four ounces sifted flour and thoroughly stir till well thickened. Place the pan in a warm place to raise for thirty minutes. Add three tablespoons melted butter and stir well with a wooden spoon. Heat in a large, lightly buttered frying pan, pour the preparation into the pan and let cook for five minutes on the fire; turn it over, then set in the oven to bake for ten minutes. Remove, cut into six equal pieces and serve.

Luncheon

Codfish, Coudert Pork and Boston Baked Beans Apple Dumplings, Hard Sauce

705. Codfish, Coudert

Have a piece of fresh codfish one and a half pounds. Cut into thin slices, place on a dish, season with a teaspoon salt, two saltspoons cayenne pepper and one tablespoon Worcestershire sauce; repeatedly turn the slices in the seasoning.

Finely slice three medium, raw, peeled potatoes, plunge them in boiling water for five minutes, drain and keep till required. Heat in a saucepan one and a half tablespoons melted butter, add two tablespoons flour, stir well and pour in half pint boiling milk. Season with half teaspoon salt, one tablespoon tomato catsup and one light tablespoon Worcestershire sauce. Mix well while cooking for two minutes, then pour half the quantity of the sauce into a deep baking dish. Place one-third of the codfish as a layer over the sauce, then one third of the potatoes, another third of the codfish, another layer of the potatoes, the other third of codfish and the last of the potatoes, and cover with the balance of the sauce. Sprinkle two tablespoons bread crumbs over the surface, divide half ounce of butter in bits on top. Set in a moderate oven to bake for forty minutes. Remove from the oven and send to the table in the same dish.

706. Pork And Boston Baked Beans

Plunge a pint large, dried white beans in a gallon cold water to soak for twelve hours. Drain on a sieve and place in an earthen baked-bean pot. Pour one and a half quarts cold water into a basin, add two gills molasses, one tablespoon salt and a heavy teaspoon white pepper. Mix well with a whisk for a minute. Pour this over the beans. Place over the beans a one-pound piece salt pork, tightly cover the pot and lay in a roasting tin, containing a gallon cold water. Set in the oven and let steam for six hours, carefully watching not to let the water dry up in the pan; if it should dry up add some more hot water. Remove, clean the pot all around with a towel and send to the table without uncovering.

707. Apple Dumplings, Hard Sauce

Prepare a pie paste exactly the same as per No. 117. Roll it on a lightly floured table to the thickness of one-fifth inch. Cut out six pieces, each three inches square.

Peel and core six small apples, lay each apple right side up on top of each piece of paste in the centre. Fill the hollow from which the core has been scooped with granulated sugar, mixed with half teaspoon ground cinnamon, then fold up the corners of the paste on top of each apple so as to entirely close them. Cut from the remaining paste six round pieces about one inch in diameter; arrange each piece on top of each apple. With a small pastry brush gently moisten the tops, edges and sides with a beaten egg. Lay them on a baking pan and set in a moderate oven to bake for thirty-five minutes. Remove, dress on a dish and serve with a hard sauce (No. 708) separately.

708. Hard Sauce

Place in a cold bowl one ounce good butter, two ounces fine sugar, half saltspoon ground mace, and five drops vanilla essence. Set the bowl on broken ice and sharply beat up with a wooden spoon for five minutes; then keep in a cool place till required.