Breakfast

Apples with Butter-Vanille

Farina (74)

Scrambled Eggs with Ham

Broiled Devilled Sardines (81)

Hamburg Steaks with Fried Onions (109)

Cocoanut Cakes

421. Apples With Butter-Vanille

Peel three large, sound, green apples; cut in halves, cut out the cores, then cut each half in four slices. Place in an earthen baking dish, arranged in the form of a crown, one overlapping another; sprinkle with two tablespoons fine sugar, drop two teaspoons vanilla essence evenly over them. Divide a half ounce good butter in small bits, and place the apples; cover with a lightly buttered piece of white paper. Place in a hot oven to bake for fifteen minutes or till soft; remove, dress six saucers with four slices of apple, pour the liquor over, evenly divided, and serve.

422. Scrambled Eggs With Ham

Cut two ounces lean cooked ham into very small, dice-like pieces and lightly brown in a frying pan with one teaspoon melted butter for two minutes.

Carefully break eight fresh eggs in a bowl, add half gill cold milk, half teaspoon salt and two saltspoons white pepper; sharply beat up with a fork for one minute, then pour the beaten eggs over the ham. Stir with a wooden spoon while briskly cooking for six minutes. Pour into a hot dish and serve.

423. Cocoanut Cakes

Have a wheat-cake preparation, same as per No. 136, adding en plus to the batter half ounce grated cocoanut, then proceed to finish the cakes in the same manner.

Luncheon

Celery Broth (951)

Canapes Danois

Irish Stew

French Pancake, au Kummel

424. Canapes Danois (Danish Canapes)

Prepare six medium-sized bread canapes, rounded to two and a half inches in diameter. Toast them to a golden colour. Cover each with a very thin slice of cooked ham cut the same as the canape's. Spread a very little French mustard over the ham. Cut out six very thin slices smoked salmon, but only half the size of the ham, and arrange on top of half the ham; spread half teaspoon Russian caviar over the other half of the ham of each canape\ Hash up very finely one cold, hard-boiled egg and sprinkle it over the canapes evenly. Dress on a dish with a folded napkin. Decorate with six quarters of lemon and a little parsley greens and serve.

425. Irish Stew

After procuring a small neck of lamb, cut it into two-inch-square pieces, then plunge them into slightly salted boiling water and boil for five minutes; drain thoroughly, replace the lamb in the same pan and pour in sufficient hot water to cover the meat. Season with a tablespoon salt, one teaspoon white pepper and a saltspoon grated nutmeg.

Tie up together two well-cleaned leeks, two branches celery, two branches parsley, one sprig bay leaf and one sprig thyme. Cover the pan and let boil for ten minutes. Scoop out with a Parisian potato scoop two medium-sized red carrots, two sound, medium turnips and place with above. Skim the fat from the surface of the broth. Cover the pan and slowly boil for twenty minutes. Then add six small, peeled, white onions and boil five minutes. Scoop out and add three medium, peeled, raw potatoes. Cover the pan and boil for fifteen minutes more. Remove the bouquet of herbs, carefully skim the fat from the surface. Dilute one ounce flour with half pint cold milk, pass it through a strainer into the stew. Mix lightly while cooking for two minutes. Pour into a hot, deep dish. Sprinkle over a teaspoon finely chopped parsley. Arrange six small dumplings, prepared as per No. 384, around the dish and serve.

426. French Pancakes, Au Kummel

Have a French pancake preparation, the same as No. 17, adding one tablespoon kummel to the batter; mix well and proceed to make the cakes in exactly the same manner.