Stewed Rhubarb (73)

Wheatena (1298)

Scrambled Eggs with Green Peppers

Fried Smelts, Tartare Sauce (47)

Broiled Lamb Chops (748)

French Fried Potatoes (8)

English Muffins (51)

1350. Scrambled Eggs With Green Peppers

Crack eight fresh eggs into a bowl, add a half gill milk, season with half teaspoon salt and sharply beat up with fork for a minute. Heat a tablespoon butter in a frying pan, drop in a very finely chopped green pepper and brown it for six minutes; drop in the eggs and cook for six minutes, frequently stirring meanwhile, dress on a hot dish and serve.


Chicken Broth in Cups

Fried Soft-Shell Crabs on Toast

Spring Lamb Steaks, Bretonne

Lemon Custard Pie (316)

Chicken Broth In Cups

Take two and a half quarts of the turkey broth from yesterday, strain into a saucepan, add the same quantity of chicken bones and vegetables as in No. 578, but no seasoning whatever; then proceed to finish the broth exactly the same. Place the remaining turkey broth with, the white broth (No. 701).

1351. Fried Soft-Shell Crabs On Toast

Remove the spongy parts under the side joints and the aprons from twelve medium, fresh soft-shell crabs. Wash in cold water to entirely free them from sand, drain on a cloth, season with a teaspoon salt and half teaspoon pepper, dip in cold milk and lightly roll in flour, then plunge in boiling fat and fry for seven minutes, or until of a nice golden colour. Lift up, drain on a cloth, sprinkle half teaspoon salt over, arrange on six freshly prepared toasts and decorate with six quarters of lemon and a little fried or green parsley.

1352. Spring Lamb Steaks, Bretonne

Prepare and keep hot the same amount of beans as in No. 484.

Procure three three-quarter-pound steaks from a leg of tender spring lamb. Make a few incisions all around the skin and season all over with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, add the steaks, one beside another, and fry for six minutes on each side. Remove the steaks, dress the beans on a large dish and arrange the steaks over. Pour a gill of tomato sauce (No. 16) in the pan in which the steaks were cooked, add half teaspoon freshly chopped parsley, lightly mix, boil for five minutes, then pour over the steaks and serve.