Strawberries and Cream (1317) Quaker Oats (105)

Scrambled Eggs, Swiss Fish Fritters (1057)

Sausage, Porto Rico Potatoes, Foultees

Orange Wheaten Cakes

1787. Scrambled Eggs, Swiss

Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, two saltspoons white pepper, and briskly beat with fork a minute. Cut in exceedingly small square pieces two ounces lean, raw salt pork and two slices sandwich bread. Heat a tablespoon butter in a frying pan, add pork and neatly brown for three minutes, then add the bread and toss on fire until a nice golden colour; drop in the eggs, add quarter teaspoon very fresh chopped tarragon and cook for six minutes, briskly stirring frequently, Add two tablespoons grated Swiss cheese, stir a little, pour into a deep hot dish and serve.

1788. Sausage, Porto Rico

Peel and core two sound apples and finely slice them, also slice four peeled sound bananas the same way. Place in saucepan with ounce butter, three saltspoons salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg. Sharply stir with wooden spoon, cover pan, then set in oven for twenty-five minutes. Remove, press through a wire sieve into another saucepan and keep hot. With a needle, prickle the skin of twelve raw country sausages, heat a tablespoon melted butter in a frying pan, add sausages and fry for five minutes on each side. Nicely dress the pure*e on a hot dish, arrange sausages over puree, remove fat from sausage pan, pour in a half gill port wine, boil three minutes, pour over sausages and serve.

1789. Potatoes, Foultees

Neatly wipe eight even-sized, medium, sound, unpeeled raw potatoes, place on roasting pan, and set to bake in oven for forty minutes. Remove, clip off a small piece lengthwise to serve as covers, then with a teaspoon scoop out insides, press the potatoes through a sieve into a small saucepan, add one green pepper chopped and browned in a little butter for three minutes, half teaspoon salt, three saltspoons white pepper, one saltspoon grated nutmeg, one ounce butter and a half gill cream. Sharply stir with wooden spoon while heating for four minutes, remove, fill up six of the potato shells with preparation, arrange covers on, reset in oven for ten minutes, remove, dress on dish with a folded napkin and serve.

1790. Orange Wheaten Cakes

Prepare a flannel wheaten cake preparation (No. 136). Finely chop the rind of a sound fresh orange and boil the rind in two gills water for eight minutes, drain, add rind to the preparation with a tablespoon of orange flavouring, mix well, then proceed to finish cakes exactly the same.


Hard Crabs. Mayonnaise

Mutton Feet. Poulette Fresh Peas with Butter (1519)

Madeleine au Rhum

1791. Hard Crabs, Mayonnaise

Finely slice a carrot, onion, leek, two branches celery, and place in a saucepan with two branches parsley, one sprig thyme, one sprig marjoram, two dozen allspice, two blades mace, two bay leaves, tablespoon salt, a teaspoon white pepper, gill vinegar and gallon of water, then boil for thirty-five minutes. Plunge in six live crabs and let them boil just ten minutes; take up and let get cold, strip off "dead-men's " fingers, crack claws without breaking open, dress on dish with a folded napkin, decorate all around with thoroughly cleaned and drained lettuce leaves, and send to table with a mayonnaise (No. 70) separately.

1792. Mutton Feet, Poulette

Scald twenty-four fresh mutton feet in boiling water for five minutes and drain. If any vestige of wool adheres to them carefully remove it. Place in a saucepan, add two branches parsley, a branch chervil, half a lemon, a teaspoon salt, half teaspoon pepper and enough water to cover, cover pan and boil for twenty-five minutes. Drain feet on a sieve and keep the broth, remove principal bones of each and keep feet warm. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, heat for a half minute, then pour in mutton broth and mix well with wooden spoon until it comes to a boil. Add a teaspoon finely chopped chives, mix well, and let boil for ten minutes. Dilute two egg yolks with half gill cream, add to sauce and sharply mix while heating for three minutes. Add feet to sauce, lightly mix, then heat without boiling for two minutes, pour into a deep dish and serve.