D. S. F.
MUSTARD.
See that Colman’s name is on the Tin.
CORN FLOUR.
jjlM / For Blanc Manges, Custards, &c.
I Self- Rising
Flour.
For Bread, Pastry, Cakes, Puddings,
Scones, &c.
io8, CANNON STREET, LONDON,
andrCARROW WORKS NORWICH.
BREAKFAST AiN O LUNCH
DISHES.
CHAPTER I.
BHEAKFAST.
Few, if any, House-mistresses require in these days
to be reminded that as much daintiness is needed
about the breakfast as about the dinner table ; and
few households are in the case suggested, in some
old housekeeping books, by the minute hints given
regarding the s’potlessness of the napery, the
brilliancy of the plate and china, and the care in the
laying of the table. We may be thankful that such
neglect as is implied by these suggestions is a thing
of the past in any properly kept establishment.
Still, unless the servants can be implicitly depended
on, which is not always the case, it is well for the
mistress to look round occasionally, especially in the
case of a new servant, to see that all the accessories,
such as hot plates, extra cold ones, extra knives and
forks, &c., are at hand. The breakfast cruets
especially require a friendly glance at intervals, or
B
2 BREAKFAST AND LUNCH DISHES.
the mustard will be fouiul to have degenerated into
an unpleasant brown mud, the peppermill will be
empty, and the salt will have hardened into a rock.
If the parlourmaid cannot be trusted to see to these
small matters, which, however, are very impoidant
for comfort, it will be well to have small mustard
pots which must be refilled daily ; and either have
Cerebos salt — that capital condiment which never
seems to lose its condition even under the most
trying circumstances — or else a jar of fine table salt
must be kept in a warm place, handy to fill up the
saltcellars daily. If liked, a very little cornflour may
be mixed with the salt, as this prevents its caking.
Next as to the breakfast itself. Bread, of course,
and probably in various forms, should be at hand ;
one or more hot dishes according to circumstances,
one cold one, at least, on the sideboard, and either
jam, compote, or fresh fruit will make up the menu.
Where economy has to be studied, it is well to provide
what may be called a first course in the shape of
porridge, Quaker’s oats, hominy, &c., and then
proceed to the hot dishes, &c. It may here be
observed if the delightful breakfast heater, now to
be obtained in so many different shapes and materials,
is unobtainable, that a dainty little chauffer ette is to
be had for a very few shillings, which will keep a dish
hot, and will serve afterwards as a footwarmer, &c.,
as may be required, at a cost of about Id. an hour.
For this methylated spirit is used.
Tea. — Strangely enough, considering this is almost
a national drink in this country, it is by no means
always found perfectly made. To begin with, the
BREAKFAST.
3
Page 1
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
D. S. F.
MUSTARD.
See that Colman’s name is on the Tin.
CORN FLOUR.
For Blanc Manges, Custards, &c.
I Self- Rising Flour.
For Bread, Pastry, Cakes, Puddings, Scones, &c.
io8, CANNON STREET, LONDON, andrCARROW WORKS NORWICH.
BREAKFAST AND LUNCH DISHES.
CHAPTER I.
Few, if any, House-mistresses require in these days to be reminded that as much daintiness is needed about the breakfast as about the dinner table ; and few households are in the case suggested, in some old housekeeping books, by the minute hints given regarding the s’potlessness of the napery, the brilliancy of the plate and china, and the care in the laying of the table. We may be thankful that such neglect as is implied by these suggestions is a thing of the past in any properly kept establishment.
Still, unless the servants can be implicitly depended on, which is not always the case, it is well for the mistress to look round occasionally, especially in the case of a new servant, to see that all the accessories, such as hot plates, extra cold ones, extra knives and forks, &c., are at hand. The breakfast cruets especially require a friendly glance at intervals, or
B
the mustard will be found to have degenerated into an unpleasant brown mud, the peppermill will be empty, and the salt will have hardened into a rock. If the parlourmaid cannot be trusted to see to these small matters, which, however, are very important for comfort, it will be well to have small mustard pots which must be refilled daily ; and either have Cerebos salt — that capital condiment which never seems to lose its condition even under the most trying circumstances — or else a jar of fine table salt must be kept in a warm place, handy to fill up the saltcellars daily. If liked, a very little cornflour may be mixed with the salt, as this prevents its caking.
Next as to the breakfast itself. Bread, of course, and probably in various forms, should be at hand ; one or more hot dishes according to circumstances, one cold one, at least, on the sideboard, and either jam, compote, or fresh fruit will make up the menu. Where economy has to be studied, it is well to provide what may be called a first course in the shape of porridge, Quaker’s oats, hominy, &c., and then proceed to the hot dishes, &c. It may here be observed if the delightful breakfast heater, now to be obtained in so many different shapes and materials, is unobtainable, that a dainty little chafing dish is to be had for a very few shillings, which will keep a dish hot, and will serve afterwards as a footwarmer, &c., as may be required, at a cost of about Id. an hour. For this methylated spirit is used.
Tea. — Strangely enough, considering this is almost a national drink in this country, it is by no means always found perfectly made. To begin with, the