365 breakfast dishes

Take the meat out of 1 2 boiled crabs, save the shells and wash them clean. Scald i cupful of milk and thicken with 2 tablespoonfuls of flour and i of butter. Take it from the fire and add the finely mashed yolks of 4 hard-boiled eggs, i tablespoonful of chopped parsley, cayenne pepper to taste and a pinch of salt ; mix well, then add the crab meat. Fill the shells with this mixture, sprinkle crumbs on top and bits of butter. Bake until brown in a medium oven. July. 4. — Broiled Chickens. Clean and singe the chickens, split them down the back and wipe with a damp towel. Put the chickens in a dripping-pan and butter them and let them roast for about 15 minutes, then take them out. Save the drippings for the gravy. Put the chickens in a well-greased broiler and broil until done over a clear fire, turning frequently. Serve on a very hot platter. Add i tablespoonful of finely chopped parsley to the drippings and pour over the chickens. 5. — Veal Oysters. Cut lyi lbs. of veal cutlets into pieces the size of large oysters ; season them with i tablespoonful seasoning salt, dust with fiour, then dip into beaten egg, roll in bread crumbs, and fry in pork or lard and butter, light brown on both sides. Dress on a hot dish, garnish with lemon quarters. — Mrs. Gesine Lemcke. 6. — Scrambled Eggs with Smoked Beef. Shave the beef very fine and in very small pieces ; pour boiling, water over it and let cook for I or 2 minutes. Scramble 8 eggs, July. and when done add the smoked beef; garnish with toast points. 7. — Crab Croquettes. Take the meat of boiled hard shell crabs, about I lb., and gently press out the juice ; add I tablespoonful of fine crumbs, ^ a teaspoonful of salt, ^ a saltspoonful of pepper, the yolks of 2 eggs and a very little water. Form into croquettes, roll in crumbs, then in eggs, and then in crumbs again and fry in hot fat. 8.— Pilau of Cold Beef. Melt one tablespoonful butter or drippings in a saucepan, add 2 fine chopped onions, cook 3 minutes without browning, then add I quart fine cut cold roast beef, i even tablespoonful salt, I even teaspoonful pepper, cover and cook 10 minutes, stirring occasionally. In the meantime place i cupful of rice covered with cold water in a saucepan over the fire, boil 5 minutes, drain in a sieve, rinse off with cold water, add the rice to the beef, add 2 fine cut tomatoes, cover with stock and cook until the rice is done. Serve and garnish. with fried potatoes. — Mrs. Gesine Lemcke. July. g. — Shrimps in Peppers. Cut off the tops of 6 or 8 peppers and remove the seeds. Soak them in cold water while making the stuffing, i pt. of shelled shrimps, J^ a cup of grated bread crumbs, 2 tablespoonfuls of melted butter, yi a teaspoonful of celery salt, a saltspoonful of pepper. Mix these well together. Drain the peppers and fill with the mixture. Set them carefully in a pan and bake for 20 minutes in a hot oven. ID. — Beef Hash. Chop rather fine cold roast beef and twice the amount of cold boiled potato. Put a piece of butter into a frying-pan, and when melted put in the meat and potatoes. Add enough beef gravy or stock to moisten ; stir occasionally ; let it brown on the bottom of the pan, and then turn out like an omelet on a hot platter. II. — Marrow Bones on Toast. Have the marrow bones cut into lengths from 3 to 4 inches long, wrap them separately in a cloth ; place them in a saucepan of boiling salted water; boil slowly about 25 minutes; July, then remove, take off the cloth, arrange the bones on a dish in the folds of a napkin, and serve with toasted bread. — Mrs. Gesine Lemcke. 12. — Eggs a la Cuba.