Breakfast

Stewed Prunes and Pears (169)

Quaker Oats (105)

Poached Eggs with White Wine

Picked-up Codfish in Cream

Beef Hash

Rice Cakes (221)

921. Poached Eggs With White Wine

Have a quart of water in a saucepan with a teaspoon salt, the juice of a sound lemon and one gill white wine, and when it briskly boils carefully crack in six fresh eggs and poach for three minutes. Carefully remove them with a skimmer, neatly trim and place them on three freshly prepared toasts. Poach six more in a similar way, arrange them on three other toasts and serve very hot.

922. Picked-Up Codfish In Cream

Neatly shred a pound of boneless codfish, and plunge into a quart of boiling water for five minutes. Thoroughly drain on a sieve, carefully press the cod with a spoon, so as to get it as dry as possible. Mix in a saucepan one and a half tablespoons .of melted butter with one and a half tablespoons of flour; pour in one gill of hot milk and one gill of cream. Season with two saltspoons of white pepper and a saltspoon of grated nutmeg. Lightly mix until it comes to a boil, then add the codfish; lightly mix, cook for five minutes longer, lightly mixing once in a while, dress on a hot dish and serve.

923. Beef Hash

Pick off all the meat from the roast beef left over from yesterday and cut it into small dice pieces. Have half that quantity of finely chopped, cold, boiled potatoes. Heat a tablespoon butter in a small saucepan, add one finely chopped onion and cook to a light brown, occasionally stirring. Add the beef and potatoes. Season with half teaspoon salt, two saltspoons white pepper, and a saltspoon ground nutmeg. Moisten with half pint white broth (No. 701). Lightly mix, cover the pan and cook on the range for five minutes, then set in the oven to bake for thirty minutes. Remove, dress on a hot dish, sprinkle a teaspoon of freshly chopped parsley over and serve.

Luncheon

Chicken Broth in Cups

Oyster Saute, Meuniere (749)

Veal Chops, Piedmontaise

Omelette Souffle au Rhum

Chicken Broth in Cups

Prepare the broth as per No. 578, adding a tender, well-cleaned fowl, which will be used for dinner to-night.

924. Veal Chops, Piedmontaise

Heat a tablespoon butter in a small saucepan, add one finely chopped onion, one ounce finely chopped lean raw ham and half a finely chopped green pepper; slowly cook for five minutes or until a light brown, frequently stirring meanwhile. Add four ounces Italian rice, gently stir and cook for five minutes, lightly mixing at the bottom meanwhile; moisten with a pint of broth (No. 701) and one gill tomato sauce (No. 16). Season with a teaspoon salt, two saltspoons white pepper and half salt-spoon Spanish saffron. Mix again, cover the pan, boil for five minutes, then set in the oven for twenty-five minutes. Remove and keep warm.

Neatly trim and flatten six veal chops. Season them all around with a teaspoon salt and a half teaspoon pepper; lightly roll them in flour, then in beaten egg and in bread crumbs. Heat two tablespoons lard in a frying pan, add the chops, one beside another, and fry for eight minutes on each side. Dress the rice in the centre of a dish, dome shape, arrange the veal chops around the dish and serve.

925. Omelette Souffle Au Rhum

Place four egg yolks in a bowl with three ounces granulated sugar and two tablespoons good rum; sharply mix with a wooden spoon for eight minutes. Beat up to a stiff froth the whites of six eggs, add to the yolks, and gently mix with a skimmer for one minute. Arrange three-quarters of the preparation on a large baking dish in omelette form. Place the rest of the preparation in a pastry bag, with a fancy tube previously placed at the bottom of the bag, then decorate the top and all around the omelette with the contents of the bag. Dredge two tablespoons sugar all over the omelette, place the dish on a hot range a minute, then set in the oven to bake for twenty minutes. Remove and immediately send to the table.