365 breakfast dishes

Core and peel the apples and cut into J^ inch slices. Cut the same amount of bacon into very thin slices. Fry the bacon in its own Januaty^ fat until crisp and put it on a hot dish. Fry the apple in the bacon fat until a light brown and arrange around the bacon. Serve very hot. 14. — Scrambled Mutton. Two cupfuls of cold minced mutton, a small piece of butter and 2 tablespoonfuls of hot water. Heat until hot, and then break in 3 eggs, and stir until the eggs begin to set. Add salt and pepper to taste. 15. — Hamburg Steak, Two lbs. of the round of beef chopped very fine ; press it into a flat steak, sprinkle with salt and pepper and a little onion juice ; flour it lightly and broil the same as beefsteak. Make a brown gravy with a little soup stock ; thicken with flour. 16. — Scalloped Oysters. Take the oysters contained in two qts. and wash them in their own liquor to remove any particles of shell ; roll twelve soda crackers very fine ; butter a deep dish, and put in a layer of cracker, a layer of oysters, a little mace and pepper ; then cover it with bits of Januaiy* butter, then repeat until the dish is full ; pour a cupful of oyster liquor over it, and lastly, cracker crumbs and bits of butter. Bake half an hour in a moderate oven. 17. — Beefsteak and Mushrooms, Broil the steak about 1 2 minutes, turning often. When done, lay it on a hot platter. Put I tablespoonful of flour and i tablespoonful of butter in a pan, and cook and stir until a golden brown ; add i ]/i cups of boiling water, a teasjxwnful of kitchen bouquet, and }4 a can of mushrooms ; season with salt and pepper, and boil 15 minutes; pour around the steak and serve. 18. — Creamed Chicken, Potatoes and Peppers. Saut6 half a green pepper in 3 tablespoonfuls of butter five or six minutes. Add 3 tablespoonfuls of flour and half a teaspoonful of salt. When frothy, add gradually a cup of chicken stock and half a cup of cream ; stir until smooth and at the boiling point, then set over hot water and heat in the sauce I cup of chicken cut in cubes and half a cup of January. cold cooked potatoes, also cut in cubes. — From " The Boston Cooking School Magazine." 19. — Scallops Saute. Use large scallops for this recipe. Wash and scald them for five minutes, then drain, dry and dip thetn into milk and roll in flour, or use egg and bread crumbs. They should be quickly sauteed in a little butler and serve with lemon. 20. — Lamb Chops and Hominy Hearts. Have the chops cut thick ; dust with salt and pepper, and broil over a quick fire; pile neatly on a hot platter, and put a very small bit of butter on each one. Hominy hearis are made by packing boiled hominy very closely in a bread pan ; then when cold cut in thick slices, and then cut again with a heart-shaped cutter ; fry in hot fat and serve around the chops. 21. — Plain Omelet. Beat the whites of 5 eggs to a stiff froth. Beat the yolks light, and add a spoonful of the beaten whites to make them more frothy; add ^ a teaspoonfiil of salt and a little pep- January, per, and cut in well together. Put a tablespoonful of butter in a frying-pan, and when quite hot, turn in the eggs. Cook about a minute on the stove, and then for about 5 minutes in the oven. Take the pan out and slip a knife under the omelet to loosen it, and fold over and send to the table at once.