Oranges (104) Cracked Wheat (656)

Eggs, Polonaise

Broiled Weakfish, Maitre d'Hotel (927)

Beef Hash, ficossaise

Honey Cakes (1215)

2932. Eggs, Polonaise

Lightly butter six shirred-egg dishes with a little anchovy butter, then crack two fresh eggs in each dish. Evenly season with a half teaspoon salt, three saltspoons pepper and set them in oven for three minutes, then remove. Place an ounce butter in a frying pan with two tablespoons bread crumbs and toss on fire until a nice light brown, equally divide crumbs over eggs and serve.

2933. Beef Hash, Ecossaise

Pick all the meat off beef left over from yesterday, then cut it in quarter-inch-square pieces. Cut also into same shape two cold boiled potatoes and keep both on a plate.

Thoroughly heat one and a half tablespoons melted butter in a saucepan, add a half finely chopped green pepper, a chopped onion and two ounces raw lean salt pork cut in small pieces, gently brown for five minutes, stirring meanwhile, then add beef and potatoes. Moisten with three gills broth (No. 701), season with a teaspoon salt, half teaspoon pepper, saltspoon grated nutmeg, tablespoon Worcestershire sauce and mix well. Cover pan and set to bake in oven for forty-five minutes, then remove. Thoroughly heat a tablespoon melted butter in a black frying pan, add hash, give it an omelette form, then brown for ten minutes, turn on hot dish, sprinkle a little chopped parsley over and serve.


Celery Broth (951)

Croquettes of Shrimps (2392)

Porterhouse Steak with Broiled Tomatoes

Mashed Potatoes, Maria

Boston Cream Pie (1621)

2934. Porterhouse Steak With Broiled Tomatoes

Procure a nice, tender porterhouse steak one and a quarter inches thick, lightly flatten all around, season all over with a teaspoon salt and half teaspoon pepper, then rub with a tablespoon oil, place on a broiler and broil on a brisk fire for twelve minutes on each side. Remove, dress on hot dish, arrange broiled tomatoes (No. 1636) around, spread a little butter over steak and serve.

2935. Mashed Potatoes, Maria

Boil six medium, sound peeled potatoes in two quarts water with a teaspoon salt for thirty-five minutes. Drain on sieve then press through potato masher into a bowl. Cut three skinned country sausages in small pieces, place in small saucepan with a tablespoon good lard and briskly fry for five minutes, stirring meanwhile. Add potatoes, with a gill hot milk, half teaspoon salt, three saltspoons pepper and saltspoon grated nutmeg, sharply mix on fire for five minutes, dress potatoes on a vegetable dish and serve.