Fricassee of Eggs.
Cold Ham.
Fruit.
16
Egg and Bacon Rolls.
Grilled Tomatoes.
Honey.
Hovis Meal Scones.
25
Ham Toast.
Poached Eggs.
Potted Meat.
Barley Meal Scones.
17
Filleted and Fried Haddock.
Devilled Ham.
Potted Herring.
Watercress.
26
Broiled Sausages.
Bacon.
Shredded Wheat Biscuit.
Honey.
18
Plain Omelet.
Bacon.
Potted Herring.
Oatcakes.
27
Fish Knots.
Curry Toast.
Cold Tongue.
Stewed Fruit.
19
Fish Toast.
Grilled Mushrooms.
Breakfast Tate.
Stewed Apples.
28
Smoked Cod with Bacon.
Boiled Eggs.
Cold Tongue.
Hot Breakfast Rolls.
20
Bloaters.
Eggs sur lo Plat.
Breakfast PatA
WJieaton Meal Scones.
29
Smoked Cod Balls.
Eggs in Tomatoes.
Sardines.
Lettuce.
21
Fried Cod’s Roe.
Boiled Eggs.
Hominy Porridge.
Watercress.
30
Omelet with Bacon.
Tongue Toast.
Grape Nuts and Milk.
Stewed Prunes.
22
Chicken and Ham Kedgeree.
Kidney Omelet.
Potted Cod’s Roe.
Honey.
31
Baked Sprats.
Sausages Egged and Bread-crumbed.
Potted Meat.
Brown Scones.
23
Brains on Toast.
Eggs en Cocotte.
Cold Ham.
Breakfast Rolls.
32
Sheep’s Tongues, Devilled.
Moulded Eggs.
Bath Chap.
Hot Buttered Toast.
2 U
COOKERY FOR EVERY HOUSEHOLD
33
42
Fresh Herring, Fried.
Boiled Eggs.
Bath Chap.
Compote of Apples.
Bloaters
Eggs in Bread Sauce.
Cold Ham.
Bananas.
34 r'
Meat Kedgeree.
Fried Eggs.
Potted Salmon.
Mustard and Cress.
43
Ham Toast.
Sausage Rolls.
Bread and Milk.
Stewed Apples.
35
Fish Cutlets.
Fried Bacon.
Scotch Potted Head.
Breakfast Rolls.
44
Fried Cod Steaks.
Boiled Eggs.
Potted Meat.
Vienna Rolls.
3G
Kentucky Cod.
Eggs sur le Plat.
Scotch Potted Head.
Watercress.
45
Kedgeree.
Savoury Omelet.
Raised Veal and Ham Pie.
Lettuce.
37
Savoury Meat Toast.
Fried Plaice.
Tomatoes.
Stewed Figs.
46
Fried Bacon.
Eggs a la Maltre d’Hotel.
Raised Veal and Ham Pie.
Wheaten Meal Scones.
38
Grilled Kidneys.
Bacon.
Eggs en Cocotte.
Hot Rolls.
47
Bacon and Mushrooms.
Eggs sur le Plat.
Cold Tongue.
Muffins.
39
Baked Haddocks.
Cold Meat Patties.
Stewed Figs.
Oatcakes.
48
Kidneys and Tomatoes.
Poached Eggs.
Cold Tongue.
Watercress.
40
Tomato Omelet.
Liver and Bacon.
Hovis Bread.
Fruit.
49
Fried Smelts.
Curry Toast.
Potted Game.
Milk Rolls.
41
Cod’s Roe Scalloped.
Scrambled Eggs.
Cold Ham.
Radishes.
50
Grilled Trout.
Boiled Eggs.
Hominy Porridge.
Watercress.
SEASONABLE LUNCHEONS
Ltjncheoh ia a meal which varies very much in diSerent houses ; it is always less formal than a dinner,
and there are no hard-and-fast rules regarding the service. Roughly speaking, there are two different
kinds of luncheons — the family luncheon or children’s dinner, and the luncheon proper, which resembles
the French dejeuner in style. To make the latter a success a nicely chosen menu is necessary and a daintily
set table. The dishes selected should be rather light in character, suited to the tastes of those who are
to partake, and in accordance with the season of the year.
The following menus will give an idea of the kind of dishes that are suitable and may be found useful.
If less is required, one dish may be suppressed ; and, on the other hand, the lists may be supplemented
with hors d’ceuvre at the commencement, and cheese and biscuits or some savoury at the end. A choice
of cold meats on the sideboard also plays an important part in a luncheon menu, and black coffee is usually
served after the repast.
LUNCHEONS IN SPRING
1
Eggs on Spinach.
Page 1051
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Fricassee of Eggs.
Cold Ham.
Fruit.
16
Egg and Bacon Rolls.
Grilled Tomatoes.
Honey.
Hovis Meal Scones.
25
Ham Toast.
Poached Eggs.
Potted Meat.
Barley Meal Scones.
17
Filleted and Fried Haddock.
Devilled Ham.
Potted Herring.
Watercress.
26
Broiled Sausages.
Bacon.
Shredded Wheat Biscuit.
Honey.
18
Plain Omelet.
Bacon.
Potted Herring.
Oatcakes.
27
Fish Knots.
Curry Toast.
Cold Tongue.
Stewed Fruit.
19
Fish Toast.
Grilled Mushrooms.
Breakfast Tate.
Stewed Apples.
28
Smoked Cod with Bacon.
Boiled Eggs.
Cold Tongue.
Hot Breakfast Rolls.
20
Bloaters.
Eggs sur lo Plat.
Breakfast PatA
WJieaton Meal Scones.
29
Smoked Cod Balls.
Eggs in Tomatoes.
Sardines.
Lettuce.
21
Fried Cod’s Roe.
Boiled Eggs.
Hominy Porridge.
Watercress.
30
Omelet with Bacon.
Tongue Toast.
Grape Nuts and Milk.
Stewed Prunes.
22
Chicken and Ham Kedgeree.
Kidney Omelet.
Potted Cod’s Roe.
Honey.
31
Baked Sprats.
Sausages Egged and Bread-crumbed.
Potted Meat.
Brown Scones.
23
Brains on Toast.
Eggs en Cocotte.
Cold Ham.
Breakfast Rolls.
32
Sheep’s Tongues, Devilled.
Moulded Eggs.
Bath Chap.
Hot Buttered Toast.
2 U
COOKERY FOR EVERY HOUSEHOLD
33
42
Fresh Herring, Fried.
Boiled Eggs.
Bath Chap.
Compote of Apples.
Bloaters
Eggs in Bread Sauce.
Cold Ham.
Bananas.
34 r'
Meat Kedgeree.
Fried Eggs.
Potted Salmon.
Mustard and Cress.
43
Ham Toast.
Sausage Rolls.
Bread and Milk.
Stewed Apples.
35
Fish Cutlets.
Fried Bacon.
Scotch Potted Head.
Breakfast Rolls.
44
Fried Cod Steaks.
Boiled Eggs.
Potted Meat.
Vienna Rolls.
3G
Kentucky Cod.
Eggs sur le Plat.
Scotch Potted Head.
Watercress.
45
Kedgeree.
Savoury Omelet.
Raised Veal and Ham Pie.
Lettuce.
37
Savoury Meat Toast.
Fried Plaice.
Tomatoes.
Stewed Figs.
46
Fried Bacon.
Eggs a la Maltre d’Hotel.
Raised Veal and Ham Pie.
Wheaten Meal Scones.
38
Grilled Kidneys.
Bacon.
Eggs en Cocotte.
Hot Rolls.
47
Bacon and Mushrooms.
Eggs sur le Plat.
Cold Tongue.
Muffins.
39
Baked Haddocks.
Cold Meat Patties.
Stewed Figs.
Oatcakes.
48
Kidneys and Tomatoes.
Poached Eggs.
Cold Tongue.
Watercress.
40
Tomato Omelet.
Liver and Bacon.
Hovis Bread.
Fruit.
49
Fried Smelts.
Curry Toast.
Potted Game.
Milk Rolls.
41
Cod’s Roe Scalloped.
Scrambled Eggs.
Cold Ham.
Radishes.
50
Grilled Trout.
Boiled Eggs.
Hominy Porridge.
Watercress.
SEASONABLE LUNCHEONS
Ltjncheoh ia a meal which varies very much in diSerent houses ; it is always less formal than a dinner,
and there are no hard-and-fast rules regarding the service. Roughly speaking, there are two different
kinds of luncheons — the family luncheon or children’s dinner, and the luncheon proper, which resembles
the French dejeuner in style. To make the latter a success a nicely chosen menu is necessary and a daintily
set table. The dishes selected should be rather light in character, suited to the tastes of those who are
to partake, and in accordance with the season of the year.
The following menus will give an idea of the kind of dishes that are suitable and may be found useful.
If less is required, one dish may be suppressed ; and, on the other hand, the lists may be supplemented
with hors d’ceuvre at the commencement, and cheese and biscuits or some savoury at the end. A choice
of cold meats on the sideboard also plays an important part in a luncheon menu, and black coffee is usually
served after the repast.
LUNCHEONS IN SPRING
1
Eggs on Spinach.