365 breakfast dishes

well done. Arrange them on a warm dish ; lay in the centre of each schnitzel J^ teaspoonful capers. Soak 6 anchovies in cold water ; remove the skin and bones, divide them in halves, roll them up ; place two of these rolls on each schnitzel with ^ of a lemon cut in two. Garnish wilh watercress or parsley and serve. — Mrs. Gesine Lemcke. 21. — Lobster Farce. The meat from 2 small lobsters will be needed for this. Put ^ a pint of milk on to boil ill the double boiler and when hoi, stir into it i tablespoon each of butter and flour rubbed well together. Stir until smooth and cook three minutes ; then remove from the fire and add 2 tablespoonfuls of bread crumbs, i of chopped parsley, the lobster, salt and pepper and the yolks of 3 hard-boiled eggs mashed fine. Mix all well together. Butter a baking dish and All. Brush over the top with beaten egg and crumbs. Bake in a quick oven about 20 minutes. 32. — Scrambled Eggs with Asparagus. Boil the asparagus in salted water using just the tips, either canned or fresh. Have =0 J-b. a platter heated hot and put slices of buttered toast down the centre ; on this ])ut the boiled asparagus in a neat row. Scramble 6 or 8 eggs and make a border of them around the asparagus. 23. — Veal Birds. Cut very thin shces of veal into pieces 2% by 4 inches. Chop the trimmings of the meat fine with i small slice of fat salt pork and yi as much cracker crumbs as there is meat. Season highly with sail, cayenne and onion juice, and moisten with 1 beaten egg and a little hot water. Spread each slice of veal with this mixture and roll tightly ; fasten with a small wooden tooth or pick ot tie wilh string. Dredge wilh flour, pepper and salt, and fry slowly in hot butter. Add yi cup of cream and simmer 15 or zo minutes. Remove the fastenings; put the "birds" on toast, pour the cream over them and garnish with points of lemon and serve. 24.— Fillet of Eggs. Mix in a baking dish the yolks of 10 eggs with a spoonful of wine and a pinch of salt. Cook for five minutes in a hoi oven, and let My. them cool; cut this preparation Into lo pieces and dip each one in fritter baiter ; fry them in hot fat for about 2 minutes. Drain and serve on a napkin garnished with parsley. 25.— Fried Soft Clams. Remove the shells and turn off the dark tough part from a dozen large Guilford clams. Cut .into small pieces /^ of a ft. of salt pork and fry it. In this fat fry the clams, first dredging them with flour. Serve with slices of broiled bacon. 26.— Beef Pie with Potato Crust Into a stewpan put slices of cold roast beef, (enough to half f\\\ the baking dish you will use), a IKtle gravy or stock, a lump of butter, a slice of onion, salt and pepper; if there is not enough gravy add hot water , dredge in 1 tablespoonful of flour ; cover and stew gently. Put this into a baking dish and cover the top with hot mashed potato Brush over with egg and place in the oven long enough to brown the crust. July. 27. — Fried Frogs* Legs. Skin and wash the legs in cold water and dry them well on a towel or napkin. Season with salt, pepper and lemon juice ; dip the legs into beaten egg, then in crumbs and fry in hot fat. 28. — Parsley Eggs. Poach 6 eggs and put them on slices of toast and pour over them the following sauce : I cup of cream or milk, i sprig of parsley chopped fine, i tablespoonful of butter and i of flour mixed smoothly together ; boil until it thickens. 29. — Trolly Beef.