365 breakfast dishes

One qt. fine-chopped cooked soup meat, ^ cup of vinegar, i teaspoonful of salt, i teaspoonful of pepper, }^ teaspoonful allspice, ^ tablespoonful mace, 2 fine-chopped onions. Place the onions, vinegar, salt, pepper and spice in a saucepan over the fire ; stir and cook 5 minutes ; then add the meat and cook 5 minutes longer ; turn the meat into a form and set in a cool place. Serve cold and garnish with hot fried potatoes. — Mrs. Gesine I^mcke. July. 30. — Baked Soft-Shelled Crabs. Season the crabs with sait and pepper ; dip in melted butter, dust with flour and bake in a quick oven ten minutes. 31. — Chicken Cutlets. Put yi a cup of cream into a large fryingpan. When it begins to boil, add i tablespoonful each of flour and butter ; stir until thick and smooth. Add to this i cup of cold chopped chicken and cook for 3 minutes ; then 2 well beaten eggs, 2 tablespoonfuls of chopped mushrooms, salt, pepper and a little onion juice and j4 pt. of fine bread crumbs. Let this boil up and then pour it out into a flat dish. Let it get very cold ; then cut into even pieces, dip in egg and crumbs and fry in hot fat. AUGUST, I. — Nun's Toast. Put butter the size of an egg into a saucepan, and when it begins to bubble, add i fine chopped onion and let it cook a little without browning ; then stir in i teaspoonful of flour ; add a cup of milk and stir until smooth. To this add 4 sliced hard-boiled eggs and let them get hot. Pour this over buttered toast. 2. — Grilled Beef. Soak slices of cold meat in the following sauce for J^ an hour: i^ tablespoon fuls each of salad oil and Worcestershire sauce, 3 teaspoonfuls of made mustard, pepper and salt to taste, and a little sliced onion fried in butter. Broil the meat after it has soaked ^ an hour, and if liked the sauce can be thickened with a little flour and poured over the meat when ready to serve. 9G August 3. — Potato Omelet. Fry some slices of bacon brown ; take them out, leaving the fat in the pan. Chop fine 2 cups of cold boiled potatoes ; let them brown in the bacon fat. When done turn carefully on to a platter and garnish with the bits of bacon. 4. — Peas in Potato Cases. Mash 6 or 8 boiled potatoes. Add butter and milk in the usual way. When well mashed add a little flour to slightly stiffen them. Fill greased patty pans with the potato, putting a piece of bread in the centre of each. When they are browned turn them out carefully ; take out the bread and in the hollow made by it, fill with young well cooked peas, which have been seasoned with a little cream, pepper and salt. Serve on a hot platter. 5. — Spanish Hash. One cup of cold meat, 3 potatoes, i onion, i stalk of celery, chopped fine, i cup of tomatoes, I egg, pepper and salt. Mix thoroughly and bake and brown in a hot oven. August* 6. — Corn Oysters. Grate the corn from the cob into a large dish, and to )^ a pint of pulp, add i well beaten egg, a tablespoonful of flour, i of butter, salt and pepper to taste. Drop by spoonfuls into hot lard and fry a golden brown. 7. — Beef en Matclotte. (^A Recipe of Alex. Dumas. ) Pare and slice two small onions and put in a saucepan with 2 tablespoonfuls of butter. Put over the fire where they may brown slowly ; when delicately browned, add 2 tablespoonfuls of flour, stir and brown. When the flour is browned, add ^^ of a cup of claret or sherry or 2 tablespoonfuls of orange juice, i tablespoonful of stock, a bay leaf, a sprig of parsley. Simmer for 15 minutes ; then pour it over thin slices of cooked beef. Let it stand in a farina boiler for 20 minutes that the meat may become heated and saturated with the gravy without cooking. Season and serve. — From *< Table Talk," Philadelphia. August 8. — Chicken Oysters.