Breakfast

Baked Apples (44) Grape-Nuts

Fried Poached Eggs

Whitebait with Bacon, Farm Style

Broiled Pigs' Feet on Toast (434)

Hashed Potato Sautees (50)

Flannel Cakes (136)

1371, Grape-Nuts

Place four heaping teaspoons Grape-Nuts on six saucers, pour a little thick milk or cream on the side, but not over, and serve.

1372. Fried Poached Eggs

Have three quarts boiling water in a saucepan with a tablespoon salt and a half gill vinegar; when thoroughly boiling carefully crack six fresh eggs into the water and poach for four minutes. Lift up with a skimmer and immediately drop them into cold water; poach six more in same way. Take them up, neatly trim all around, lay on a cloth, carefully turn in melted butter, then in grated Parmesan cheese, and gently drop in boiling fat for one minute; take up, drain on a cloth, sprinkle a half teaspoon salt over them, dress on a dish with folded napkin, decorate with a little parsley greens and serve.

1373. Whitebait With Bacon, Farm Style

Dip one pound very fresh, picked, washed and drained whitebait in a little cold milk, place on a sieve, dredge six tablespoons of cornmeal flour over them and shake well. Cut two ounces of raw, lean bacon into small, thin strips. Place both fish and bacon in a frying basket and fry in boiling fat for two minutes. Lift up, sprinkle a half teaspoon salt and a saltspoon cayenne pepper over, shake well in the seasoning, dress on a hot dish with a folded napkin, decorate with six quarters lemon and a little parsley greens and serve.

Luncheon

Oysters, Vaudeville (222)

Dhicken Pot Pie, American Style (159)

Celery and Apple Salad (127)

Croutes aux Ananas

1374. Croutes Aux Ananas

Cut from a loaf stale sandwich bread six slices a half inch thick, then cut each slice in two-and-a-half-inch circles. Thoroughly mix in a bowl one fresh egg, two gills milk, one ounce fine sugar and a half teaspoon vanilla essence. Dip each piece of bread into the custard, two at a time. Heat one and a half tablespoons butter in a frying pan, place the slices of bread in pan and gently fry for three minutes on each side, or until a nice golden colour. Lift up with a skimmer, drain on a cloth, place on a hot dish and keep hot. Trim, peel and pick out the eyes of a medium pineapple, cut it in half and remove the stalk, then cut into thin slices. Place in a saucepan with a pint water, two ounces sugar, and a tablespoon Swiss kirschwasser. Boil for twenty-five minutes, drain, then cut into exceedingly small square pieces. Evenly divide the pieces over the six crusts, pour a teaspoon of kirsch into the liquor, lightlv mix, pour the sauce over the crusts and serve.