365 breakfast dishes

28.— Fillets of Sole. Bone 3 medium-sized flounders. Butter the bottom and sides of a frying-pan, lay in it the fillets and pour over them ^ of a cupful of white wine and 3 tablespoonfuls of the liquor from a can of mushrooms, J^ of a teaspoonful of salt and ^^ of a teaspoonful of white pepper. Cover, heat quickly and simmer for 6 minutes ; then skim out the fillets, arrange them on a hot platter and keep hot over hot water. Boil down the liquor in a pan very rapidly until reduced y^- In a saucepan melt i heaping tablespoonful of butter, add i heaping tablespoonful of flour and a dash of salt and pepper. Add a cupful of stock made from the bones of the fish, stir until smoothly thickened, then add the reduced wine. Beat together 2 egg yolks and 2 tablespoonfuls of cream. Over this pour slowly the sauce, stir until well mixed ; then strain it over the fillets. — From ** Table Talk,'' Philadelphia. 29. — Cream Toast with Cheese. Sprinkle hot toasted bread thickly with grated cheese, and set in the oven until the cheese melts. Pour over hot cream or white sauce made with milk and serve at once. A beaten egg may be added to the sauce if desired. — From ** The Boston Cooking School Magazine.'' March* 30. — Ragout of Veal. Cut the meat into thin slices, put a large piece of butter into a pan, dredge the meat with flour and fry a light brown in the butter. Take out the meat and put into the pan a cupful of cold gravy or stock, season with salt and pepper and a wine-glass of tomato catsup. Then lay a few slices of cold ham in the gravy and add the veal. Serve very hot. 31. — Ham Toast. Chop a quarter of a pound of boiled ham and mix it with the well-beaten yolks of 3 eggs, I oz. of butter, two tablespoonfuls of cream, a little cayenne pepper ; stir over the fire until it thickens. Spread on hot toast. APRIL. 1. — Lobster Croquettes. Pick the lobster very fine, mix with bread crumbs and season with pepper and salt ; moisten with cream or white sauce ; add a little butter. Shape, dip in egg and crumbs and fry. 2. — Breaded Chops. . Wipe and trim the chops, sprinkle with salt and pepper, dip in egg and bread crumbs and fry in deep fat 5 or 6 minutes. Sprinkle finely chopped parsley over them and serve. 3.— Boiled E^gs. Have a large saucepan containing boiling water. Put into it the number of eggs desired. Put the saucepan on the back of the stove where the water will not boil. Cook eight minutes if desired soft boiled, forty if hard boiled. These are delicious. April. 4 Scalloped Turkey. Cut the turkey into small pieces. Sprinkle a buttered baking dish with cracker crumbs. Put in the turkey and pour in a cupful of white sauce ; sprinkle the top with fried bread crumbs. Bake in a hot oven. 5. — Irish Stew, Cut the lamb in dice. Cover with boiling water and cook slowly until tender. When about half cooked add J^ a cup each of carrot and turnip cut in small pieces and one onion sliced. Fifteen minutes before serving add potatoes cut fine. Thicken with 8our. Season with salt and pepper and chopped celray. 6.— Fish Hash. Chop equal parts of cold fish and potatoes, season with salt and pepper. Put a piece of fat salt pork in a frying-pan. When melted take out the scraps and put in the fish and potatoes, stir and then brown. Fold over like an omelet. ApriL 7. — Sweetbread Fritters. Parboil the sweetbreads, cut them i^ small pieces, season with salt, pepper and chopped parsley ; dip in fritter batter and fry in deep fat. 8. — Oysters in Brown Sauce. Parboil and drain i pt. of oysters, keep the liquor. Brown 2 tablespoonfuls of butter and add 2 tablespoonfuls of flour and stir until brown. Then add the liquor, ]4 a cup of milk, salt and pepper. Put in the oysters and heat hot. Serve on toast. 9. — Broiled Liver.