365 breakfast dishes

Peel 2 large cucumbers ; slice them and dry them on a cloth. Dip each piece into egg and cracker crumbs and fry in hot fat. Cut I pint of cold mutton into dice ; place this in the frying-pan in which the cucumbers were fried ; toss the meat over until all sides are browned. Take them out and pile in the centre of a platter ; arrange the fried cucumber around the edge. To the gravy left in August* the pan add i teaspoonful Worcestershire sauce, a squeeze of lemon and thicken with i tablespoonful of flour. Let this boil up and pour over the meat. i8. — Beef Kidney a la Baden-Baden Split a beef kidney in half; remove the white fat and all stringy parts ; cut the kidney in small ^ inch-square pieces. Place a saucepan over the fire ; add 2 ozs. butter ; as soon as hot, put in the kidney; season with i even tablespoonful salt, i even teaspoonful pepper ; stir and cook 5 minutes; add 2 tablespoonfuls fine-cut mushrooms, the same of truffles, and yi cupful sherry wine; cover and cook 6 minutes. Mix the yolks of 2 eggs with }^ pt. of sweet cream ; add to it the kidneys ; stir and beat until nearly boiling ; add a little cayenne pepper, and serve on a warm dish. — Mrs. Gesine Lemcke. 19. — Broiled Salmon (Smoked). Into a pan of cold water put i lb. of smoked salmon ; let it boil up ; then drain and rinse off with cold water. Wipe the salmon dry and . brush over with melted butter. Broil carefully for 5 minutes. Make a sauce for August this, with I tablespoonful of melted butter, juice of j4 a lemon, salt and pepper, and a teaspoon ful of chopped parsley. Pour over the fish and serve. 20. — Potato Pancake. Pare, wash and grate 12 large raw potatoes. Mix with I tablespoonful of salt and the yolks of 3 eggs. Beat the whites to a stiff froth ; add the potatoes slowly to the whites. Place a large frying-pan with i tablespoonful of fat over the fire as soon as hot. Put small portions from the mixture with a spoon into the hot fat to form cakes the size of a saucer; bake light brown on both sides. Serve on a hot plate. — Mrs. Gesine Lemcke. 21. — Stuffed Mutton Chops. Trim 8 or 10 mutton chops which have been cut very thick. With a sharp knife split each chop in two, without separating the meat from the bone. Put i tablespoonful of butter into a pan ; add i tablespoonful of chopped onion and let it cook for 5 minutes; then add to this j4 cup chopped mushrooms, i teaspoonful of salt, a pinch of pepper, and cook 5 minutes longer. Add i tablespoonful of August* flour and 2 tablespoonfuls of stock. Let all cook together for a few minutes ; then stuff each chop with this mixture after it has cooled ; press them tightly together and broil. 22. — Veal Hash. Put I tablespoonful of butter and 2 tablespoonfuls of chopped onion over the fire ; let this cook for 5 minutes ; add i tablespoonful of flour and stir and cook a few minutes longer ; then add i pint of fine chopped veal, I pint of chopped boiled potatoes, salt and pepper, and i cup of stock. Let simmer for 10 minutes and serve on slices of buttered toast. 23. — Spanish Omelet. Beat 6 eggs very light ; add to them i cupful of fine chopped ham and 2 small onions chopped fine. Pour into a buttered dish and let cook until set ; turn out on a hot platter. 24. — Rice Croquettes. Put 1 pt. of cold boiled rice in the double boiler, and add to it3tablesiX)onfulsof milk ; mix lightly. When soft add a well-beaten egg, I tablespoonful of butter, i heaping tablespoonful of fine chopped parsley, salt and August. pepper to taste. Shape and dip in egg and crumbs, and fry in hot fat. 25.— French Veal, No. i.