Sliced Bananas in Cream (151) Quaker Oats (105)

Eggs au Gratin

Yarmouth Bloaters

Lamb Chops with Bacon (219)

Potatoes, Maitre d'Hotel

Puff Cakes

310. Eggs Au Gratin

Boil ten fresh eggs in boiling water for ten minutes, remove and drop them in cold water to cool for ten minutes. Remove the shells and cut each into eight even parts.

Heat one ounce butter in a saucepan, add two tablespoons sifted flour, stir well with a wooden spoon for one minute, then pour in two gills hot milk, briskly stir again for five minutes and as soon as it comes to a boiling point add the eggs. Season with half teaspoon salt, a salt-spoon cayenne pepper and a saltspoon grated nutmeg. Gently stir for half minute. Place the preparation in a baking dish; dredge a tablespoon grated Parmesan cheese over the eggs and set in the oven to bake for eight minutes - seeing that they attain a good colour. Remove and serve.

311. Yarmouth Bloaters

Select six fine, soft, fat Yarmouth bloaters. Split them through the back without separating. Arrange on a double broiler and broil for five minutes on each side, or until of a nice brown. Dress on a hot dish; spread a very little melted butter over each. Decorate the dish with parsley greens and serve with six small quarters of lemon.

312. Potatoes, Maire D'Hotel

Cut four fairly good-sized, peeled, cold boiled potatoes into medium-sized slices. Have in a saucepan one tablespoon melted butter and one tablespoon flour; stir well with a wooden spoon till well heated, then add one gill hot milk and one and a half gills cream. Season with half a teaspoon salt, one saltspoon white pepper and half saltspoon grated nutmeg. Mix well, then add the potatoes, a light teaspoon freshly chopped parsley and the juice of half a sound lemon. Toss them well in the pan while slowly cooking for ten minutes. Turn on a hot, deep dish and serve very hot.

313. Puffs

Place in a copper basin half pound sifted flour, two raw eggs, half saltspoon salt and half pint cold milk. Briskly beat the whole together with a whisk for five minutes, or until thoroughly thickened. Clean thoroughly six puff moulds. Fill them up with the preparation to half their heights. Place in a hot oven to bake for forty-five minutes. Remove, detach from the edges of the moulds with a knife, and serve on a dish with a folded napkin.


Stuffed Devilled Crabs (10)


Salad,' Alsacienne

Lemon Custard Pie

314. Almondigas

Have one pound lean, tender, raw rump of beef, one pound tender loin of raw pork. Chop both very finely together with a cleaver.

Hash very finely and add to the meat one bean sound garlic and one teaspoon chopped parsley. Season with a teaspoon salt and half teaspoon white pepper. Mix the whole well together for five minutes. Lighdy flour a corner of the table. Divide the preparation into twelve equal parts; give them egg forms; gently roll in the flour and keep till required. Heat well in a frying pan one quart melted leaf lard, then lay the pieces in and fry for twelve minutes, turning over once in a while. Remove with a skimmer, lay on a towel to drain for ten minutes. Cut two medium-sized white onions and one green pepper into small square pieces; place in a sautoire with half ounce butter and nicely brown for eight minutes, stirring well with a wooden spoon meanwhile. Then add the balls, pour in two gills tomato sauce (No. 16), one gill demi-glace (No. 122); add two tablespoons green peas, two tablespoons sweet, Spanish red peppers cut in square pieces. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon Spanish saffron. Cover the pan and let boil for ten minutes. Then place the sautoire in the oven to bake for thirty minutes.

Transfer into a hot dish and serve.

315. Salad, Alsacienne

Plunge three frankfurter sausages into one quart boiling water and boil for six minutes. Remove and let get cold. Then slice into thin slices. Slice also four medium-sized cold boiled potatoes, one medium-sized, sound white onion, six medium, sound pickles and one very small, thoroughly cleaned and well-drained head of lettuce.

Place all these articles in quite a large bowl. Season with four tablespoons salad dressing as per No. 863. Mix well and serve.

316. Lemon Custard Pie

Lightly butter a pie dish one and a half inches deep. Line it with a pie paste as per No. 117. Trim well all around the edges. Cover the paste with a buttered paper; fill the plate with dried white beans; set in the oven and bake for twenty minutes, or until the paste is perfectly firm and well browned. Set the dish on a table to cool for five minutes, then remove the beans and paper.

Place three ounces fine sugar in a vessel, break in four whole eggs and sharply beat up for five minutes; then add a pint cold milk, one teaspoon vanilla essence and the juice of a good-sized, sound lemon; briskly mix for three minutes longer. Strain through a Chinese strainer into the pie dish. Place in a brisk oven to bake for thirty minutes. Remove, let get cold and serve.