Breakfast

Baked Apples (44)

Rice with Cream

Poached Eggs, Benedictine

Smelts Saute Meuniere

Broiled Tripe

Fried Potatoes (8)

Wheat Cakes (9)

275. Rice With Cream

Wash well in cold water three ounces rice; drain well, then place in a saucepan with two gills cold water, three gills cold milk, a good saltspoon salt, half saltspoon grated nutmeg and two level tablespoons fine sugar. Place on the fire and boil for thirty-five minutes, mixing once in a while with a wooden spoon to prevent burning at the bottom. Pour into a hot dish and serve with cream and fine sugar separately.

276. Poached Eggs, Benedictine

Neatly dress six thin slices freshly boiled ham on six round-shaped hot toasts placed on a hot dish. Lay on top of the ham one poached egg (No. 106) on each. Then spread a tablespoon Hollandaise over each egg. Sprinkle a very little chopped parsley over all and serve very hot.

277. Broiled Ham

Have six very thin slices smoked ham. Neatly trim off the rough edges. Arrange them on a broiler and broil on a brisk charcoal fire for one and a half minutes on each side.

N. B. It would be advisable to have always on hand a nice, small, raw smoked ham of about seven to eight pounds, kept hung by the string in a cool place, enveloped in a coarse towel; also being careful always to cover again after using some of it.

279. Hollandaise Sauce

Place in a small enamelled pan one light tablespoon freshly crushed whole white pepper, add four tablespoons good vinegar (tarragon vinegar is the best), one good teaspoon fresh lemon juice, four leaves thoroughly washed and drained parsley and four leaves well-washed and drained chervil. Set the pan on the corner of the range and let slowly reduce to one-half the quantity, gently mixing once in a while. Then press it through a cheesecloth into a bowl, crack in one fresh egg yolk, sharply mix with a whisk for one minute; then carefully drop in drop by drop one gill hot melted (good) butter, briskly and continually mixing with the whisk while adding it. Season with two saltspoons salt and half saltspoon cayenne pepper, briskly whisk for one minute longer. Press through a cloth into a saucebowl and serve.

280. Smelts Saute, Meunlere

Wipe dry twelve medium-sized very fresh, fat smelts. Season them all over with a teaspoon salt and half teaspoon white pepper, then briskly roll in flour. Heat one and a half teaspoons melted butter or fat in a frying pan; lay in the pan, one beside the other, and fry on a brisk fire for five minutes on each side. Remove, drain well, dress on a hot dish; dry the pan in which the smelts were fried, place in it one tablespoon melted butter; briskly heat until a good brown colour, then squeeze in the juice of half a sound lemon, add a teaspoon chopped parsley, toss well for a minute, pour over the fish and serve.

281. Broiled Tripe

After cutting six two-inch-square pieces fresh and well-cleaned honeycomb tripe, season all around with a teaspoon salt and half teaspoon white pepper. Lightly roll the pieces in a tablespoon oil. Arrange them on a broiler and broil for five minutes on each side. Dress on a hot dish and serve.

Luncheon

Clam Broth (80)

Lobster en Brochette, Diable

Hashed Mutton en Bordure

Rhubarb Pie

282. Lobster En Brochette, Diable

Plunge into plenty of boiling water two fresh lobsters of two pounds each and boil for twenty minutes. Remove and let cool off. Separate the tails and claws; carefully pick out all the meat without breaking; then cut the meat into thin one-inch pieces.

Cut an equal number of pieces of bacon same size as the lobster but exceedingly thin. Arrange the lobster and bacon alternately on six skewers, evenly divided. Season all over with a teaspoon salt and half teaspoon white pepper; gently roll each skewer in devilled butter, as per No. 10, then in fresh bread crumbs. Lay them on a double broiler and broil for five minutes on each side, or until of a good golden colour. Remove, dress on a hot dish, over six hot toasts, pour one and a half tablespoons melted butter over and serve.

283. Mutton Hash, En Bordure

Prepare the same way the same quantity of potatoes puree as for potatoes brioche (No. 91). Slide a small dentilated tube at the bottom of a pastry bag; drop the mashed potatoes into the bag, then carefully press down the puree all around the border of a flat baking dish large enough to hold the hash.

Cut into small dice-shaptd pieces the left-over mutton from yesterday. Cut into same size two medium, cold, peeled, boiled potatoes. Brown to a light-brown colour one medium, chopped onion with one tablespoon butter, then add the mutton and potatoes. Season with one teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Moisten with two gills hot broth or hot water and one gill tomato sauce (No. 16). Stir well with a wooden spoon and gently cook for fifteen minutes, mixing occasionally meanwhile.

Drop the hash into the centre of the dish with the border. Sprinkle one tablespoon grated Parmesan cheese over the hash. Set in a brisk oven for twelve minutes. See that it obtains a good golden colour. Remove and serve in the same dish.

284. Rhubarb Pie

Carefully scrape the skin of one pound sound, fresh rhubarb; cut into one inch pieces, then place in a saucepan with four ounces granulated sugar and one teaspoon cornstarch. Set the pan on a brisk fire, stir well with a wooden spoon, and let briskly cook for fifteen minutes, frequently stirring meanwhile. Prepare a pie paste and proceed to finish the pie as per No. 117.