365 breakfast dishes

moist. When cool, shape into rolls. Roll in fine bread crumbs, then in tgg, then in crumbs again, and fry in smoking hot fat. Sometimes it is better to parboil the rice for five minutes, as it is more difficult to soften it in the stock than in clear water. — Mrs. Lincoln. 31. — Mutton and Oyster Sausage. Ingredients for this. One lb. cooked meat chopped fine, ^ a tablespoon of salt, saltspoonful of pepper, J^ ft. of beef suet chopped fine, i pt. of fine chopped oysters, yi pt. of bread crumbs, 2 eggs, i onion and I tablespoonful of herbs. Mix all well together, form into balls and fry in hot fat. JUNE, I. — Beef Olives. Cut thin slices from cold roast beef, 2^ by 4 inches. Chop the trimmings and fat, allowing I tablespoonfulof the chopped mixture for each slice. Season highly with salt, pepper, and herbs and mix with ^ as much cracker crumbs as meat. Spread this on each slice .nearly to the edge. Roll and tie. Dredge with salt, pepper and flour, and fry brown in drippings or salt pork fat ; put in a stewpan and make a brown gravy by adding 2 tablespoonfuls of flour to the fat left in the pan and when brown pour on i pint of hot water. Season with salt and pepper, pour over the rolls and simmer until they are tender. Remove the strings, place the rolls on a platter, season the gravy and pour it over them. — Mrs. Lincoln. June* 2. — Lamb Fricassee with Farina Dumplings. Dip 2 breasts of lamb into boiling water, then instantly into cold water; cut the meat into 2 inch pieces. Melt 2 ozs. butter in a saucepan, add 2 tablespoon fuls fine chopped onions, and cook 5 minutes without browning ; season the meat with i tablespoonful seasoning salt, add it to the saucepan ; cook 10 minutes ; then cover with boiling water, put on the lid and cook until done. Shortly before serving, melt yi a tablespoonful butter, add ^ tablespoonful flour, stir and cook a few minutes ; add it to the fricassee, boil for a few minutes longer; then serve on a warm dish with farina dumplings. Farina Dumplings. — Place a small saucepan with J^ cupful milk over the fire ; add J^ tablespoonful butter ; as soon as it boils add 3 tablespoon fuls farina, stir and cook until it forms into a smooth paste and loosens from the bottom of saucepan. Remove from the fire, turn the paste into a bowl, and when nearly cold mix it with the yolks of 2 eggs. Season with J^ teaspoonful salt, yl teaspoonful nutmeg ; add last the whites beaten to a stiff froth ; mix all well together ; take with a teaspoon small portions June* from this, drop them into boiling salted water, boil 5 minutes; then carefully remove the dumplings with a skimmer, lay them in the dish. — Mrs. Gesine Lemcke. 3.— Milk Toast, Toast as many slices of bread as are required ; butter carefully and stand in the oven to keep hot. Take 2 tablespoonfuls of flour and 2 of butter and stir them in a saucepan until the flour is cooked ; add a pinch of salt and ]4 a pint of hot milk gradually stirring all the time. Let it boil up and pour over the toasted bread. 4. — Tomatoes Stuffed with Meat. Plunge 10 tomatoes into boiling water for an instant, peel off the skin and let them get cold. Cut the tops off and scoop out the inside which put into the chopping bowl with a cup of cold meat and J4 ^ cup of bread crumbs. Chop all together, add salt and pepper and fill the tomatoes with this mixture. Put a small piece of butter on the top and put them into the oven to get hot. Serve on slices of toast. June* 5. — Queen Omelet.