Breakfast

Bananas in Cream (151)

Pettijohn Food (170)

Omelette with Cucumbers

Codfish Cakes, Meuniere (240)

Mutton Chops with Bacon (845)

Potatoes, Pailles (611)

Cornmeal Pancakes (659)

1380. Omelette With Cucumbers

Crack eight fresh eggs in a bowl, add half a gill milk, half teaspoon salt and two saltspoons pepper; briskly beat up for two minutes.

Peel and finely slice a sound, fresh cucumber. Heat one and a half tablespoons butter in a frying pan, add the cucumber, season with three saltspoons salt and two saltspoons white pepper and gently brown for six minutes, frequently tossing meanwhile. Drop in the eggs, mix well with a fork for two minutes and let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot dish and serve.

Luncheon

Consomme" in Cups (52)

Steamed Soft Clams

Corned Beef and Cabbage (438)

Tomatoes en Ragout (881)

Creme au Caramel (480)

1381. Steamed Soft Clams

Plunge thirty-six fresh soft clams in fresh water, thoroughly brush and wash them several times, drain and place in a saucepan with a gill water. Cover the pan, place on the fire for five minutes, then set in the oven for twenty-five minutes. Take from the oven, lift up the upper shell of each, arrange them on a large dish over a folded napkin, decorate with six quarters lemon and a little parsley greens; strain the gravy through a cheesecloth into a small tureen and send all to the table with a little melted butter separately.