365 breakfast dishes

21. — Creamed Eggs. Take the shell off of hard-boiled eggs, cut them in half, stand them on rounds of toasted bread. Cap each egg with a mushroom previously cooked in a little butter. Pour a cream sauce around and serve. 22. — Heart Stew (French). Wash 3 lambs' hearts and cut them in slices cutting across the grain of the meat. Dry slightly and dust with flour. Put i tablespoonful of butter in a stewing-pan and when hot add the meat; stir and cook about lo minutes. Then add enough hot water to nearly cover the meat, ^ of a peeled lemon cut in slices and 2 bay leaves. Cover the kettle and cook gently for y^ an hour, stirring often and adding more water if needed ; add salt and pepper ; remove the bay leaves and lemon and serve. May. 23. — Clam Toast. Chop 2 dozen clams up very fine; cook them gently for half an hour in a little boiling water. Add the beaten yolks of 2 eggs, a dash of cayenne, a cup of milk, enough flour to thicken slightly. Let all cook together for a minute, pour over buttered toast ; serve. 24. — Curried Oysters. Simmer a dozen and a half of oysters in just enough water to cover them for three minutes and drain. Put an ounce of butter in a pan with a teaspoonful of curry powder and a very little water ; stir this and thicken with a teaspoonful of flour. Add the oysters and a pinch of salt; serve. 25. — Chicken Pilau. Warm one pint of cold chicken in a pint of water until the meat is very tender. Skim out the meat and add to the liquor one pint of strained tomatoes. Season highly with salt, pepper, fine chopped onion and curry or chutney sauce. When boiling, add one cup of well washed rice, and cook 20 min- May* utes or until the rice is soft. Add the pieces of chicken and half a cup of butter or cream. When hot, turn out on a platter and garnish with triangles of toast. — Mrs. Lincoln. 26. — Lamb's Liver Curried. Cut a lamb's liver in slices, soak in salted water for 5 minutes, take the liver from the water and dry in a cloth. Slice an onion and fry it in a pan with slices of salt pork. Take out the pork and fry the liver in this. Brown well and add ]4 a teaspoon curry powder to the sauce ; stir smooth and serve. 27. — Oysters a la Poulette. Scald a dozen oysters in their own liquor ; drain them. Save the liquor and add to it a pinch of salt, a cup of cream, the juice of yi a lemon and a teaspoonful of flour made smooth with a little of the cream; add also a well beaten egg. Stir until the sauce thickens, and pour over the oysters. 28. — Eggs on Rice. Butter a baking dish, fill it half full with well seasoned boiled rice ; make as many depressions in the rice as there are people to be 5-3P May* served ; break an egg into each of these, sprinkle with salt and strew with bits of butter. Bake until the eggs are set. Serve hot. 2g. — Veal Kidnejrs Devilled. Split three veal kidneys in half lengthwise and take out the fibrous parts. Spread both sides with a thin layer of made mustard, roll them in bread crumbs, add a little melted butter to each side and brown over a hot fire. Serve at once. 30. — Turkish Croquettes. Stew J4 a can of tomatoes fifteen minutes with one slice each of onion, carrot and turnip, one teaspoonful of herbs, one sprig of parsley, two cloves, two peppercorns, one teaspoonful. salt and one saltspoonful of pepper. Rub through a strainer. Take one cup of the strained tomatoes, one cup of brown soup stock, season highly and when boiling add one scant cup of uncooked rice. Cook until the liquor is absorbed. Add a quarter of a cup of butter and cook on the back of the stove until the rice is soft. Add one beaten egg and a little cream sauce or thick tomato sauce, using enough to make it quite