Trim the chops from fat and skin, leaving a bit of bone clean at the end of each. Beat up a raw egg; dip the chops in this—having peppered and salted them; roll in cracker-dust, and fry brown in good dripping or sweet lard. Drain, and arrange in rows upon a hot dish, the large end of each overlapping the small end of the next. Garnish with parsley.
Milanaise Potatoes.
- 12 boiled potatoes.
- ¾ cupful of gravy left from yesterday’s fricassee.
- Juice of half a lemon.
- Yolks of 2 raw eggs.
- 4 tablespoonfuls of dry grated cheese.
- ½ cup stale bread-crumbs.
- 1 tablespoonful of butter.
- Pepper and salt.
Heat and strain your gravy. Put into a saucepan with the seasoning, butter, and lemon, bring to a boil, and stir it into the beaten egg. Slice the potatoes; lay a row within the outer round of a neat pie-plate. (I hope you have one with a silver stand for the table.) Pour a few teaspoonfuls of sauce upon these; lay another and smaller row inside of the first; more sauce, and so on, until you have a low cone of sliced potato; pour sauce over all, coat with the bread-crumbs and cheese, mixed together; pepper and salt, and bake twenty minutes in a quick oven.
Green Peas.
Open a can of green peas; turn off the liquor and cover with boiling water, a little salt. Boil fast until tender; drain well; stir in a tablespoonful of butter; pepper and salt, and serve in a deep dish.
Cocoanut Sponge Pudding.
- 2 cups of stale sponge-cake crumbs.
- 2 cups of milk.
- 1 cup of grated cocoanut.
- Yolks of two eggs and whites of four.
- 1 cup of white sugar.
- 1 tablespoonful rose-water.
- A little nutmeg.
Scald the milk and beat into this the cake-crumbs. When nearly cold add the eggs, sugar, rose-water, and lastly the cocoanut. Bake three-quarters of an hour in a buttered pudding-dish. Should it brown too fast, cover with white paper. Eat cold, with white sugar sifted over it.
