Breakfast

Huckleberries (1913) Hominy (45)

Omelette, Navarraise

White Perch Saute (1013) Broiled Pigs' Feet (434)

Saratoga Potatoes (156)

Orange Cakes

1983. Omelette, Navarraise

Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons white pepper, a half teaspoon freshly chopped tarragon leaves, and sharply beat up with a fork for two minutes. Heat in a frying pan a tablespoon melted butter, add three finely sliced cepes and two ounces very fresh calf's liver cut into half-inch-square pieces. Season with two saltspoons salt, a saltspoon pepper, and gently brown for five minutes, tossing meanwhile. Add a half bean finely chopped garlic, lightly toss, then drop in eggs, stir with fork for two minutes and let rest for half minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot dish and serve.

1984. Orange Cakes

Cut the rind of an orange into exceedingly small square pieces and boil in two gills of water for five minutes. Drain, replace the rind in the pan, squeeze in all the orange juice and cook until nearly dry. Prepare a flannel griddle cake preparation (No. 136), pour orange juice and peel into preparation, lightly mix, then proceed to prepare cakes exactly the same.

Luncheon

Cold Celery Broth

Little Neck Clams. Bordelaise

Boulettes of Turkey, Finnoise (1290)

Beetroot and Potato Salad

Pear Fritters

1985. Cold Celery Broth

Have two medium stalks of fresh celery, thoroughly wash in cold water, drain and finely slice, then place in a saucepan with one and a half pounds finely chopped lean shin of beef, two branches well-cleaned parsley, a branch chervil and a few branches chives, adding whites of two eggs. Season with two teaspoons salt, stir with a wooden spoon for three minutes, then gradually pour in two quarts water and constantly stir while adding. Place pan on the open fire, continually mix till it comes to a boil, shift the pan to a corner of range and let very slowly simmer for one and a half hours, strain the broth through cheesecloth into a stone vessel, let thoroughly cool off, pour into six cups and serve.

1986. Little Neck Clams, Bordelaise

Open forty-eight fresh little neck clams, and keep detached on the half shell. Lay them on a tin, finely chop together four shallots, a half bean garlic and two branches parsley, evenly divide this hash on the clams, pour a half teaspoon claret and arrange a thin piece lean raw bacon over each. Sprinkle a tablespoon grated Parmesan cheese over, then set in the oven for fifteen minutes, remove, dress on a dish, pour gravy from pan over and serve.

1987. Beetroot And Potato Salad

Boil three medium, red beetroots in two quarts water with a teaspoon salt for an hour and a half, remove, plunge in cold water and pull off skin with the fingers while in water. Lift up, lightly drain, cut in halves, then finely slice and place them in a salad bowl with three medium.

peeled boiled potatoes cut in same way as the beets. Season with four tablespoons French dressing (No. 863), mix well and serve.

1988. Pear Fritters

Peel, cut in halves and remove seeds from six ripe, sweet, medium pears, place on a plate, add a tablespoon powdered sugar, half teaspoon ground cinnamon and tablespoon maraschino, turn well in the seasoning and let infuse for fifteen minutes. Prepare a frying batter (No. 204), roll pears in and drop one by one in boiling fat. Gently fry for ten minutes, turning with a skimmer once in a while, lift up, drain on a cloth and lightly trim, sprinkle a little powdered sugar over, dress on dish with a folded napkin and serve.