Breakfast

Raspberries and Cream (1846)

Wheatena (1298)

Poached Eggs, Trovatore

Broiled Spanish Mackerel (689)

Mutton Chops with Bacon (845)

Stewed Potatoes in Cream (no)

Rice Griddle Cakes (221)

2087. Poached Eggs, Trovatore

Finely chop four sweet red peppers and place in a small frying pan with a teaspoon butter and three saltspoons salt. Cook for five minutes, gently tossing meanwhile. Prepare twelve round pieces of toast, two inches in diameter and a quarter inch thick, lightly butter. Evenly spread the sweet peppers over the toast. Place on a hot dish. Prepare twelve poached eggs (N0.106) and place over the toast. Reduce two gills of tomato sauce to half the quantity on the fire. Arrange a very thin slice of truffle over each egg, pour the sauce and sprinkle a little chopped parsley over and serve.

Luncheon

Soft Clams en Brochette Beef Saute with Tomatoes Succotash

Cold Maraschino Pudding (1772)

2088. Soft Clams En Brochette

Carefully open forty-eight fresh, medium, soft clams. Remove all sandy parts, keeping nothing but the perfect bodies, plunge in boiling water one minute and drain. Cut forty-eight thin three-quarter-inch-square pieces lean bacon, then arrange clams and bacon alternately on six skewers. Season with a half teaspoon salt and half teaspoon pepper, lightly roll in oil, then in bread crumbs, arrange on a double broiler and broil five minutes on each side. Dress on a hot dish, pour a tablespoon maitre d'hotel butter over them and serve.

2089. Beef Saute With Tomatoes

Cut the beef left over from yesterday into half-inch squares. Peel and cut in pieces five good-sized, fresh red tomatoes. Heat a tablespoon melted butter in an enamelled saucepan, add one finely chopped white onion and gently brown three minutes. Add beef and cook ten minutes, frequently stirring meanwhile, then add tomatoes with a half teaspoon freshly chopped chives and one teaspoon tarragon vinegar. Season with a half teaspoon salt, two saltspoons white pepper and a saltspoon of grated nutmeg, and mix well. Cover pan and cook thirty-five minutes, occasionally mixing. Remove, transfer to a deep hot dish, sprinkle a little chopped parsley over and serve.

2090. Succotash

Plunge a half pint shelled lima beans in a pint boiling water with half teaspoon salt and boil thirty minutes. Drain on sieve and place in a saucepan. Remove stalks, leaves and silk from four good-sized, sound, tender ears green corn. Place in three quarts boiling water with a gill milk, and teaspoon salt, and boil forty minutes. Drain, and with back of a knife blade detach grains from the cob and add to beans, season with half teaspoon salt and two saltspoons pepper. Pour in a half gill cream and one gill milk. Mix well, then briskly cook five minutes. Knead on a saucer one ounce butter with a teaspoon flour, . and gradually add to the succotash. Mix well while heating five minutes. Dress on a vegetable dish and serve.