Cherries and Cream (1527) Oatmeal Porridge (2)

Fried Eggs, Tomato Sauce

Panfish, Saute (658) Corn Beef Hash, American (241)

Corn Fritters (566)

1773. Fried Eggs, Tomato Sauce

Heat one and a half teaspoons melted butter in a large frying pan, crack in twelve fresh eggs, season with a half teaspoon salt and two saltspoons white pepper, fry for one minute, then set in oven for four minutes, carefully slide on a large dish, pour a gill hot tomato sauce (No. 16) and sprinkle a little chopped parsley over and serve.


Soft Shell Crabs in Cream Shoulder of Mutton, Etuvee with Potatoes (731) Spaghetti, Italienne (15) Charlotte Russe with Strawberries

1774. Soft Shell Crabs In Cream

Pick out the spongy parts underneath side points and remove aprons from twelve very fresh soft shell crabs, wash and thoroughly drain on a cloth. Heat one and a half tablespoons melted butter in a frying pan, arrange crabs in pan one beside another, briskly fry for three minutes on each side, lift up and keep on a plate till required. Add two tablespoons flour to same pan and briskly whisk while heating for half minute, then pour in one gill milk, one gill cream, two tablespoons sherry, half teaspoon salt, one saltspoon grated nutmeg and sharply mix with whisk until it comes to a boil. Add crabs and gently cook for eight minutes, shuffling pan once in a while, pour in a chafing dish or soup tureen and serve.

1775. Charlotte Russe With Strawberries

Pick off stems, wash and thoroughly drain thirty-six medium, fine fresh sound strawberries, place in a bowl, season with two tablespoons sugar, one tablespoon rum, and carefully turn in seasoning. Prepare and decorate six charlottes russe (No. 939), arrange six strawberries around base of each and serve.