Muskmelons (2056)

Cracked Wheat (656)

Eggs, Tripe

Fried Fresh Haddock, Tartare Sauce

Broiled Devilled Ham (451)

French Fried Potatoes (8)

Buckwheat Cakes (330)

2284. Eggs, Tripe

Heat one and a half tablespoons melted butter in a saucepan, add one finely sliced onion and nicely fry five minutes, occasionally stirring meanwhile; add one tablespoon flour, stir well, then pour in one gill milk and one gill cream. Mix until it comes to a boil. Add eight sliced hard-boiled eggs, half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg. Mix well, cook two minutes, pour into a hot deep dish and serve.

2285. Fried Fresh Haddock, Tar'Tare Sauce

Remove skin and bone from a two-pound piece of fresh haddock, then cut six equal thin filets. Season with teaspoon salt and half teaspoon pepper, then roll in flour, dip in beaten egg and roll in bread crumbs, arrange in a frying basket and fry in boiling fat ten minutes. Lift up, sprinkle over a very little salt, dress on a dish with a folded napkin, decorate with a little parsley greens, and serve with a tartare sauce (No. 48) separately.


Cold Consomme (1901)

Broiled Soft Shell Crabs (1727)

Cold Roast Beef* with Jelly (2207)

Macaroni au Gratin (160)

Beignets, Caramel (462)