Breakfast

Sliced Bananas (151)

Semolina (192)

Scrambled Eggs with Mushrooms

Codfish Tongues with Brown Butter

Broiled Beefsteaks (172) Lyonnaise Potatoes (78)

Buckwheat Cakes (330)

823. Scrambled Eggs With Mushrooms

Have the same amount of eggs and other ingredients in a bowl as per No. 193, adding, en plus, four canned mushrooms very finely minced; beat up the whole together and proceed to finish the eggs exactly the same.

824. Codfish Tongues With Brown Butter

Soak one pound salt codfish tongues in fresh water for two hours. Drain, then plunge in a quart boiling water for ten minutes. Drain well, place on a hot dish, sprinkle a teaspoon chopped parsley over and dredge one ounce capers on top. Place an ounce butter in a black frying pan and toss on the fire until it gets a nice brown colour, pour in a tablespoon good vinegar, toss well for three seconds, pour over the tongues and serve.

Luncheon

Devilled Scallops en Brochette

Goulash.. Hongroise (263)

Peach Meringue Pie

825. Devilled Scallops En Brochette

Place a pound and a half fresh scallops on a plate. Season with half teaspoon salt and half teaspoon paprika. Mix well in the seasoning. Cut from a piece of lean salt pork the same number of pieces as there are scallops, exceedingly thin and half inch square. Arrange the scallops and pork alternately and evenly on six skewers. Roll in a tablespoon oil, arrange on a double broiler and broil for five minutes on each side. Remove from the broiler, spread a devilled butter over them evenly; then lightly roll in bread crumbs; replace on the broiler and broil again for two minutes on each side. Remove and place on a hot dish. Decorate with six pieces lemon and parsley greens and serve.

826. Peach Meringue Pie

Roll out half inch wider than the pie plate quarter pound pie paste as per 117. Lightly butter a pie plate, place the paste over, press down with the thumbs all around the edges, neatly trim any superfluous paste around the border, pinch it all around with a pincers and lightly egg the border. Open a pint can peaches, drain well and cut into slices quarter-inch thick; place in a bowl with two tablespoons sugar and one teaspoon vanilla essence, mix well and evenly arrange on the pie plate. Set in the oven to bake twenty minutes. Remove to a table. Beat up in a basin to a stiff froth three egg whites, add two ounces granulated sugar and half teaspoon vanilla essence; gently mix with a skimmer; place the preparation over the peaches, nicely smooth the surface with the blade of a knife; sprinkle a little fine sugar over, reset in the oven for ten minutes, or until a nice golden colour. Remove and serve either hot or cold.