365 breakfast dishes

Parboil and when cold dip them in beaten egg and cracker crumbs, sprinkle salt over them and fry in hot fat. Take 1 tablespoonful of this fat, and stir into it i tablespoonful of flour, then set the pan back a little and add gradually i cupful of milk, stir until smooth. Season with salt and pepper, a little very finely chopped celery and cook about 2 minutes. Pour over the sweetbreads. II. — Scalloped Eggs. Butter a baking dish, put in a layer of bread crumbs, a layer of sliced hard-boiled eggs, then bits of butter ; if you have cold meat, then a layer of that chopped fine. Continue this until the dish is full. Then pour over all yi a cup of milk or soup stock. Sift grated crumbs over the top and bake the oven for i May. la. — Beef Kidneys. Cut the kidneys in slices, soak an hour in salted water, then wipe them dry, dip them in beaten egg and then in crumbs and broil over a hot fire. 13. — Rechauffe. One pint of cold meat chopped fine, i can of mushrooms cut in pieces. Make a cream sauce and when smooth add the meat and mushrooms to it, cover and set on the stove to become very hot, but do not let it boil, as that toughens the mushrooms. Serve on slices of buttered toast. 14. — Devilled Eggs. Cut 6 hard-boiled eggs in half lengthwise, take out the yolks and mash them, add i teaspoonful of prepared mustard, a teaspoonful of butter, a little salt and pinch of sugar. Mix well and form into balls and put one in each half of the white of egg. Serve on slices of fried hominy. 15. — Frizzled Beef. Have the dried beef cut as thin as possible. Put it in a frying-pan with enough cold water \ May^ to cover it, simmer but do not boil ; pour off the water, return the meat to the pan and heat gently until rather dry. Add one tablespoonful of butter, stir and cook until the meat curls ; then add sufficient milk for a dressing. Moisten J^ a tablespoonful of flour in a little cold milk and when smooth add this to the mixture. i6 — Normandy Hash. Melt two tablespoonfuls of butter, add to it gradually 2 tablespoonfuls of flour, i pint of stock, y^ an onion and a sprig of herbs. When well boiled strain and put into the liquor, mutton cut in dice. Stew for ^ an hour. Just before serving add a ^ a glass of sherry. 17. — Panned Chicken. Prepare the chicken as for broiling, slightly flatten it and cover with bits of butter and place in a moderate oven. When it is nearly done sprinkle with salt and pepper and dredge with flour; return to the oven and brown, first on one side then on the other. Keep hot while you make the sauce. Pour a cupful of hot milk into the pan and add i table- ^'4 May* spoonful of grated bread crumbs, add a few drops of onion. Stir the sauce vigorously, let it boil I minute, turn it over the chicken, garnish with parsley and serve. i8. — Salt Mackerel Creamed. Soak the fish over night, wipe dry the next morning and broil on a buttered gridiron. Lay it on a hot dish and make the following sauce : i cup of hot milk thickened with two teaspoonfuls of cornstarch rubbed smooth in 2 teaspoonfuls of butter ; add salt, chopped parsley and a pinch of pepper ; let it stand a few minutes, then add i ^gg well beaten ; pour over the fish and serve. 19. — Baked Hash of Rice and Beef. Into a stewpan put i cupful of chopped cold beef, i cupful of cooked rice, i cupful of milk, 2 tablespoonfuls of butter, i teaspoonful of salt, J^ of a teaspoonful of pepper. Stir for i minute, then add a well-beaten egg, Turn the hash into a baking dish and bake 20 minutes. 20. — Veal and Ham. Fry thin slices of ham in a very hot pan. When it is cooked place on a platter and May* keep hot. Cook slices of veal in the fat left in the pan. When the veal is done add a little water to the gravy, season and pour over the veal and ham ; garnish with slices of hard-boiled egg.