Stewed Prunes (1) Hominy (45)

Poached Eggs, Florentine

Butterfish, Meuniere (636)

Broiled Pig's Feet (434) Potatoes, Anna (84)

Waffles (296)

1249. Poached Eggs, Florentine

Remove the stalks and thoroughly wash a pint and a half very fresh spinach, and plunge in a quart boiling water with half a teaspoon salt and boil for fifteen minutes. Drain on a sieve, press out all the water and chop very finely. Place in a saucepan with half ounce butter, half a gill cream, two saltspoons salt, half teaspoon sugar, two saltspoons pepper and a saltspoon grated nutmeg. Mix well and let cook for five minutes. Dress the spinach on a hot dish.

Prepare twelve poached eggs (No. 106) without toasts. Lay them over the spinach and serve.


Stuffed Devilled Lobster

Kofta Curry Fresh Asparagus Tips

Jelly Fritters

1250. Stuffed Devilled Lobster

Prepare a lobster forcemeat (No. 201). Cut the shells of the three lobsters saved from Sunday, into equal halves, lengthwise; lightly trim all around with scissors, carefully seeing that they are thoroughly clean. Divide the force in the six shells equally, lightly smooth the surface with the blade of a knife. Evenly spread a devilled butter (No. 11) over them, lightly roll in bread crurnbs, place on a tin, and arrange a few little bits of butter on top. Set in oven to bake for fifteen minutes, remove, dress on a hot dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens and serve.

1251. Kofta Curry

Pick off all the meat from the roast beef left over from yesterday, mince finely, and keep in a large bowl. Chop very finely one medium onion, one bean sound garlic, enough parsley to make one teaspoon, one ripe tomato, half a seedless green pepper, adding a tablespoon good curry powder, and place all these articles with the beef. Season wich a teaspoon salt, half a teaspoon pepper, a saltspoon grated nutmeg, a saltspoon thyme and a saltspoon bay leaf. Crack in a fresh egg, pour in also a half gill cream. Knead the whole well together until thoroughly mixed. Divide the preparation into twelve even pieces. Sprinkle a very little flour over and give them a nice cake form. Have in a sautoire four tablespoons very hot fat, drop in the cakes and fry for seven minutes on each side. Melt half tablespoon butter in a saucepan, add a tablespoon flour, stir for one minute, moisten with two gills hot broth. Season with a teaspoon curry powder, half a teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg; add a piece lemon rind, one very small crushed tomato, one finely chopped shallot, one bean crushed garlic, a sprig each bay leaf and thyme. Mix well, and boil for twenty minutes.

Place boiled rice (No. 490) on a large dish, crownlike, arrange the meat cakes in the centre, strain the sauce over and serve.

1252. Fresh Asparagus Tips

Cut the tender parts of a large bunch fresh green, sound, asparagus, wash in cold water, drain, and place in a saucepan with a quart water, a teaspoon salt, a teaspoon sugar, and boil for twenty minutes. Remove and thoroughly drain on a sieve. Heat half an ounce butter in a frying pan, add the tips. Season with a saltspoon salt, two saltspoons sugar and two saltspoons pepper. Toss gently, and cook for five minutes, tossing them once in a while. Dress on a vegetable dish and serve.

(If no fresh asparagus is at hand, use canned asparagus, but boil for five minutes instead of twenty, and prepare the same way.)

1253. Jelly Fritters

Cut out from a loaf of sandwich bread twelve slices quarter of an inch thick, then cut each slice into two even, round pieces, place on a large dish and pour one tablespoon rum and one tablespoon kirsch evenly over them. Spread a teaspoon strawberry or raspberry jelly on each of twelve of them only, and cover with the twelve without jelly. Prepare a frying batter for fritters, as per No. 204. Carefully dip each couple into the batter, gently drop in boiling fat and fry for ten minutes, turning once in a while with the skimmer. Lift up, drain on a cloth, neatly trim, arrange on a tin, sprinkle a little powdered sugar over them. Set in a brisk oven for five minutes, remove, dress on a dish with a folded napkin and serve.