365 breakfast dishes

Into a double boiler put ^ a cupful of milk and two tablespoonfuls of fine dry bread crumbs; cook, stirring occasionally, until it is a smooth paste. Add }^ a cupful of finely chopped cold boiled ham, i tablespoon ful of finely chopped parsley, 10 drops of onion juice and the beaten yolk of i egg. Stir March* until thickened, then turn out and set aside until cold. Form into small balls, dip each one into slightly beaten egg (the white diluted with a teaspoon ful of warm water may be used) and roll in fine bread crumbs. Place in a frying-basket and plunge into smoking-hot fat. When a golden brown drain on unglazed paper, pile on a dish on a napkin and garnish with parsley. — From ** Table Talk," Philadelphia. 14. — Tripe a rEspagnole. Place a saucepan with 3 tablespoon fuls of oil or 2 ozs. of butter over the fire, add }i a cupful finely chopped onion, ^ a finely chopped green pepper, i bruised clove of garlic ; cook 5 minutes without browning, (if you have them add y^ a cupful of finely chopped mushrooms). Wash and cut ij^ pounds of tripe into inch -si zed pieces, season with I even tablespoonful of salt, ^ a teaspoonful of pepper ; mix the tripe well with the seasoning; add them to the saucepan, cover and cook 10 minutes; add 2 finely cut tomatoes; cook 5 minutes; dust over i teaspoonful of flour ; add i cupful boiling water with I teaspoonful beef extract, cook a few March* minutes longer, then serve on a warm dish ; sprinkle over i teaspoonful fine chopped parsley. — Mrs. Gesine Lemcke. 15. — Chicken Boudins. Put I tablespoonful of butter in a pan, heat and add to it 2 tablespoons of dried bread crumbs and J^ a cupful of stock or water. Remove from the fire and add the chicken (about I pint) chopped fine, a tablespoonful of chopped parsley, ^ of a nutmeg grated, salt and pepper, and lastly the yolks of 2 eggs beaten slightly. Mix all thoroughly and place the mixture in small cups, ^ full. Set the cups in hot water and bake in the oven 20 minutes. When done turn out on a hot dish and serve with cream sauce. 16. — Devilled Clams. Drain 25 clams, pour a cupful of water over them to rinse them. Scald i cupful of milk or cream, add i tablespoonful of butter and 2 of flour, stir until smooth and then add the raw yolks of 2 eggs, a tablespoonful of finely chopped parsley. Chop the clams and add them to the sauce. Fill small dishes or the clam shells with the mixture, cover with March* beaten egg and bread crumbs and brown in a hot oven. 17. — Fillets of Turkey with Forcemeat Breaded. Cut the breast of a cold cooked turkey into slices ^3 of an inch thick ; trim into pieces of uniform shape. Cook ^ a cup of soft bread crumbs to a paste in half a cup of milk, stirring frequently; add 2 tablespoonfuls of butter, J^ of a cup of the breast of raw chicken or raw veal, pounded smooth, the white of a large tgg^ a few grains of cayenne and a generous ^ of a teaspoonful of salt ; mix, and with a wooden pestle press through a purfee sieve. Spread the mixture smoothly upon one side of the fillets, then tgg and bread crumb and fry in deep fat. Serve one overlapping another crown fashion, around a mound of canned peas. — From **The Boston Cooking School Magazine.'* 18. — Mutton Hash. To I pt. of thin slices of cold mutton, neatly trimmed; add the juice of J^ a lemon, a teaspoonful of onion juice, a tablespoonful of fine chopped parsley, J^ a cup of cold March.