Grape Fruit Wheaten Grits Eggs, Cocotte Broiled Fresh Herrings Country Sausages Saute Potatoes Flannel Cakes

130. Grape Fruit

To have the fruit cold and in excellent condition place them in the ice box during the night. Cut three of them in halves, crosswise; remove the pits and cores, after which run the knife around between the peel and the fruit, just to separate it, then make about six cuts from the centre, so that it may be easily removed with the spoon. Serve them with powdered sugar.

131. Wheaten Grits

Half pound wheaten grits, one pint cold water, half pint cold milk and a teaspoon salt. Place the water, milk and salt in a saucepan and let come to a boil, then add the wheaten grits and boil slowly for one and a half hours, mixing with a wooden spoon occasionally to prevent burning at the bottom. Pour into a hot dish and serve with cold cream or milk and soft sugar separately.

132. Eggs Cocotte

Chop very finely one medium-sized, sound onion, place it in a saucepan with a tablespoon melted butter and brown to a good golden colour. Add three tablespoons finely minced canned mushrooms, or the equivalent of fresh mushrooms if at hand, half teaspoon finely chopped chives, one tablespoon sherry wine, three tablespoons tomato sauce (No. 16), three tablespoons demi-glace (No. 122), half saltspoon cayenne pepper and two saltspoons salt. Mix well with the wooden spoon and then let slowly reduce to one-half.

Have six clean and lightly buttered cocottiers (egg dishes), then divide the preparation evenly into the six cocotte dishes. Break two fresh eggs in each dish. Pour half teaspoon sweet cream over each dish, sprinkle a very little salt over each egg. Set in the hot oven to bake for five minutes. Remove from the oven and serve.

133. Broiled Fresh Herrings

Clean and thoroughly wipe six good-sized, very fresh herrings. Roll them in a tablespoon oil mixed with a teaspoon salt on a plate. Arrange on a broiler and slowly broil for six minutes on each side. Remove, dress on a hot dish. Spread a tablespoon melted butter over them, decorate with a little parsley greens and six quarters lemon and serve.

134. Country Sausages

Arrange in a small double broiler twelve small country sausages, prick each sausage with a fork once in the centre and broil on a brisk fire for five minutes on each side. Dress on a hot dish and serve.

135. Potatoes Sautees

Peel six medium-sized boiled potatoes, slice them into rather thin, equal slices. Heat in a frying pan one and a half tablespoons melted butter. Season with one teaspoon salt and two saltspoons white pepper. Gently toss the potatoes once in a while, cooking for seven minutes on a brisk fire, then give them an omelet form; cook them for four minutes longer, or until they obtain a good golden colour. Dress on a hot dish and serve.

136. Flannel Cakes

One-quarter pound sifted flour, two raw eggs, half ounce powdered sugar, one-quarter ounce baking powder, one saltspoon salt, half salt-spoon nutmeg, and half pint cold milk.

Place the flour in a bowl. Crack in the eggs, add the sugar, salt, nutmeg, baking powder and milk. Thoroughly mix with a whisk until well thickened. Lightly butter the bottom of a large frying pan with a little melted lard, and as soon as the bottom of the pan is thoroughly hot immediately pour in with the aid of a ladle the preparation, two and a half inches in diameter, four at a time, and cook one and a half minutes on each side. Dress on a hot dish covered with a napkin; proceed exactly the same till the preparation is all used, and serve with maple syrup separately.