When quite smooth, cover the legs with this mixture, and get it well in between the scorings. Keep turning them over on the plate, place a cover over them to keep them from getting dry, and leave them in a cool place till morning. A quarter of an hour before they are wanted, lay them on a gridiron, which has been well greased, over a slow fire, and turn them frequently till they are hot throughout and brown without being at all burnt. Some- t'-nes thick slices of undercooked meat are devilled in this way. Radishes and Watercress are deservedly popular as breakfast relishes, yet not many people think of having tomato salad Nevertheless, there are few dishes which are more enjoyable. Tomatoes, especially, are most delicious. I confess that 1 think the taste for them is an acquired one, yet those whw'are fond of them like them very much indeed. Tomatoes are much more used now than they were even two or three years ago ; they can be bought fresh for a penny or twopence each during seven months out of the twelve, they are very wholesome and rctreshing, and 1 have been told that they act beneficially on the liver. Moreover, their bright colour Breakfast Dishes. 153 adds considerably to the appearance of the breakfast-table, and I advise those who hava not tried them to do so at the earliest opportunity. Procure tomatoes which are ripe, of a deep red, and smoothly rounded. Cut them, raw, across into thin slices ; half an hour before breakfast-time sprinkle a little pepper and salt over them, and pour on oil and vinegar (more oil than vinegar), as if you were about to mix an ordinary salad. Baste the tomatoes with this sauce four or five times, and repeat the basting when the tomatoes have stood a little while ; then serve. Bloaters, sheep’s kidneys, fresh fish, dried haddock, potted meats, sausage rolls, Cornish pasties, boiled eggs, pork pies, etc., are all suitable dishes for breakfast, and will furnish an agreeable variety if served occasionally. Wholemeal bread should, as a rule, be served for break- fast, but fancy breads, such as home-made scones or rolls, are always welcome. They are excellent served cold. I will give recipes for both. Scones (made with sour milk). — Put a pound and a half of flour into a bowl and mix thoroughly with it a pinch of salt, a large teaspoonful of cream of tartar, and the same of carbonate of soda. Stir in a pint of sour milk✪ Scones (made with sour milk) to make a light paste, knead the dough a little, roll the paste till half an inch thick, and cut it into three-cornered pieces. Bake on a floured tin in a quick oven. Milk-rolls. — Rub a slice of butter the size of a large egg into a pound of flour. Add salt, and a heaped teaspoonful of baking-powder. When well mixed stir in milk to make a stiff dough✪ Milk-rolls. Handle lightly, divide into balls, and bake immediately. Brush the rolls with milk when they are half baked. The scones and rolls may be served hot if liked, but they will not be so wholesome as when cold. Indeed, in my opinion, hot bread, hot rolls, and, more than all, hot buttered toast are about the most indigestible things that anyone can take. Oatmeal forridge. — Considering what is wholesome chiefly, there is nothing like a plate of oatmeal porridge, a bowl of boiled milk, or a plate of hominy✪ Oatmeal Porridge for breakfast. If we were to make a practice of beginning the morning 154 The Girl’s Own Cookery Book.

AI-modernized reading of the original text

When quite smooth, cover the legs with this mixture, and get it well in between the scorings. Keep turning them over on the plate, place a cover over them to keep them from getting dry, and leave them in a cool place till morning. A quarter of an hour before they are wanted, lay them on a gridiron, which has been well greased, over a slow fire, and turn them frequently till they are hot throughout and brown without being at all burnt. Sometimes thick slices of undercooked meat are devilled in this way. Radishes and Watercress are deservedly popular as breakfast relishes, yet not many people think of having tomato salad. Nevertheless, there are few dishes which are more enjoyable. Tomatoes, especially, are most delicious. I confess that I think the taste for them is an acquired one, yet those who are fond of them like them very much indeed. Tomatoes are much more used now than they were even two or three years ago ; they can be bought fresh for a penny or twopence each during seven months out of the twelve, they are very wholesome and rctreshing, and 1 have been told that they act beneficially on the liver. Moreover, their bright colour Breakfast Dishes. 153 adds considerably to the appearance of the breakfast-table, and I advise those who have not tried them to do so at the earliest opportunity. Procure tomatoes which are ripe, of a deep red, and smoothly rounded. Cut them, raw, across into thin slices ; half an hour before breakfast-time sprinkle a little pepper and salt over them, and pour on oil and vinegar (more oil than vinegar), as if you were about to mix an ordinary salad. Baste the tomatoes with this sauce four or five times, and repeat the basting when the tomatoes have stood a little while ; then serve. Bloaters, sheep’s kidneys, fresh fish, dried haddock, potted meats, sausage rolls, Cornish pasties, boiled eggs, pork pies, etc., are all suitable dishes for breakfast, and will furnish an agreeable variety if served occasionally. Wholemeal bread should, as a rule, be served for breakfast, but fancy breads, such as home-made scones or rolls, are always welcome. They are excellent served cold. I will give recipes for both. Scones (made with sour milk). — Put a pound and a half of flour into a bowl and mix thoroughly with it a pinch of salt, a large teaspoonful of cream of tartar, and the same of carbonate of soda. Stir in a pint of sour milk to make a light paste, knead the dough a little, roll the paste till half an inch thick, and cut it into three-cornered pieces. Bake on a floured tin in a quick oven. Milk-rolls. — Rub a slice of butter the size of a large egg into a pound of flour. Add salt, and a heaped teaspoonful of baking-powder. When well mixed stir in milk to make a stiff dough. Handle lightly, divide into balls, and bake immediately. Brush the rolls with milk when they are half baked. The scones and rolls may be served hot if liked, but they will not be so wholesome as when cold. Indeed, in my opinion, hot bread, hot rolls, and, more than all, hot buttered toast are about the most indigestible things that anyone can take. Oatmeal forridge. — Considering what is wholesome chiefly, there is nothing like a plate of oatmeal porridge, a bowl of boiled milk, or a plate of hominy for breakfast. If we were to make a practice of beginning the morning 154 The Girl’s Own Cookery Book.

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Scones (made with sour milk)Milk-rollsOatmeal Porridge

The girl's own cookery book