Stewed Rhubarb

Farina with Milk

Findon Haddock Omelet with Parsley

Lamb Hash, Green Peppers Lyonnaise Potatoes

Cinnamon Cakes

73. Stewed Rhubarb

Skin three-quarters of a pound fresh, sound, red rhubarb. Cut it into one-inch-long pieces. Place in a saucepan with half pound granulated sugar and the rind of quarter of a sound lemon. Set the pan on a brisk fire and thoroughly mix with a wooden spoon until completely dissolved, which will take about fifteen minutes. Remove from the fire and let cool off. Remove the lemon rind. Transfer to a glass dish and serve.

74. Farina With Milk

Have a pint boiling milk in a small enamelled pan on the fire. Gradually add two gills farina, sharply mixing with the whisk while adding it. Add two tablespoons granulated sugar. Mix well and let cook for fifteen minutes, mixing once in a while. Stir in one raw egg yolk and serve with cold milk.

75. Omelette, Plain

Carefully crack eight fresh eggs into a bowl, season with one-half teaspoon salt and two saltspoons white pepper, adding half gill of fresh milk. Sharply mix the whole with a fork for two minutes. Place in a black frying pan one good tablespoon clarified butter, and when the butter crackles drop in the eggs and with a fork stir well for two minutes, then let rest for half a minute. Fold up with the fork - the side nearest the handle first - to the centre of the omelette, then the opposite side, so that both sides will meet right in the centre; let rest for half minute. Have a hot dish in the left hand, take hold of the handle of the pan with the right, bring both dish and pan to a triangular shape, and with a rapid movement turn the omelette over the centre of the dish and immediately send to the table. Always make the omelettes on a brisk fire without taking the lid off.

75A. How To Clarify Butter

Place half pound good butter in a small, enamelled saucepan, then place the pan into another pan containing boiling water and let stand on the corner of the range until thoroughly melted; skim it well, then strain through a fine cloth into a bowl; keep in a moderate temperature and use as required.

76. Findon Haddock, Broiled

Lightly roll in oil one and a half pounds fine thick, smoked findon haddock. Arrange in a double broiler and broil for five minutes on each side. Dress on a hot dish, and serve with Maitre d'hotel butter (No. 7), nicely spread over.

77. Lamb Hash With Green Peppers

Detach and cut into very small square pieces all the meat from the remaining leg of lamb of yesterday. Have the same quantity cooked potatoes, chopped the same as the lamb, and mix together. Melt an ounce butter in a small pan, and one medium, sound and finely chopped onion and a medium, finely chopped green pepper.

Mix well until they obtain a good golden colour. Add the lamb and potatoes. Pour in half pint hot broth or hot water and two tables spoons tomato sauce (No. 16). Season with three-quarters of a teaspoon salt, half a light teaspoon white pepper and a saltspoon grated nutmego Mix all well together and let cook on a brisk fire for ten minutes, stirring once in a while. Place the pan in a hot oven for fifteen minutes. Remove, dress on a hot dish, and serve with six bread croutons (No. 23) around the dish.

78. Lyonnaise Potatoes

Boil in a quart of water with a teaspoon salt four medium, sound potatoes for thirty-five minutes. Drain and let cool off; slice them into the thickness of a silver dollar. Melt an ounce butter or good fat in a frying pan, add one good-sized, sound, white, sliced onion, and gently cook it for three minutes, lightly mixing meanwhile. Then add the potatoes. Season with a light teaspoon salt and three saltspoons white pepper, well sprinkled over the potatoes, then cook for seven minutes, gently tossing them once in a while. Give the potatoes a nice omelet form, then let them get a very good golden colour for about six minutes Turn on a hot dish, besprinkle with half teaspoon chopped parsley and serve.

79. Cinnamon Cakes

Cinnamon cakes are to be prepared exactly the same as flannel cakes (No. 136), only adding half teaspoon ground cinnamon, mixed up in the preparation.