Breakfast

Grape Fruit (130)

Pettijohn Food (170)

Scrambled Eggs with Sausage Smelts, Saute Meuniere (280)

Chicken Livers, en Brochette (600) Potatoes in Cream (220)

Sponge Buns

669. Scrambled Eggs With Sausage

Crack eight fresh eggs in a bowl, add one gill cold milk, season with half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes.

Cut two country sausages into quarter-inch slices and place in a frying pan with half ounce butter; gently brown for two minutes, then drop in the eggs and thoroughly mix with a wooden spoon, while slowly cooking for five minutes. Remove, dress on a hot dish and serve.

670. Sponge Buns

Sift quarter pound flour on a corner of table, make a fountain in the centre, place in the fountain one teaspoon baking powder, one ounce butter, one beaten-up egg, two gills fresh milk, one ounce powdered sugar, one saltspoon salt and two ounces raisins. Knead the whole well together briskly for ten minutes. Divide the paste into six equal parts and round each piece in cake form. Arrange on a lightly buttered pastry pan and set in the oven to bake for twenty minutes. Remove, dress on a dish and serve.

Luncheon

Stuffed Devilled Clams (567)

Spareribs with Cabbage

Poached Eggs, Seville

Toasts, Princess

671. Spareribs With Cabbage

Procure six pieces salted spareribs. Plunge in plenty of cold water for thirty minutes. Remove the outer leaves of a medium-sized white cabbage cut into even quarters, suppress the stalks, and place in a saucepan with one gallon hot water. Season with a teaspoon salt and half teaspoon white pepper. Cover the pan and let slowly boil for forty-five minutes, then add the ribs, cover the pan again, and let slowly cook for forty-five minutes longer. Add six medium, sound, peeled raw potatoes and boil for forty minutes. Lift up the cabbage, arrange on a large dish, place the potatoes around the cabbage, then the ribs on top and serve.

672. Poached Eggs, Seville

Cut into small julienne strips one small carrot, one medium white onion, one green pepper, and place in a small saucepan with half teaspoon salt and one saltspoon pepper, adding one gill cold water and a tablespoon butter; mix well, cover with a sheet of lightly buttered paper, then set in the oven for twenty minutes. Remove, lift up the paper, add six sliced heads canned mushrooms and six cooked shrimps cut into halves. Moisten with one and a half gills demi-glace (No. 122) and half gill tomato sauce (No. 16). Mix well and let boil for five minutes. Arrange twelve poached eggs, prepared as per No. 106, on a large dish. Pour the sauce over and serve.

673. Toasts, Princess

Crack two fresh eggs in a bowl, briskly beat with a whisk for one minute, add one ounce sugar, two gills milk and half teaspoon vanilla essence. Cut from a stale loaf of French bread twelve thin slices. Heat in a large frying pan three tablespoons melted butter; steep each slice of bread in the custard for half minute, then place in the frying pan, one beside another, and brown for two minutes on each side. Lift up with a skimmer, thoroughly drain on a towel for two minutes, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve hot.