365 breakfast dishes

with sweet oil and broil for fifteen ; with the following sauce : Maitre d'Hotel Sauce. — Take i tablespoonful of butter and knead into it i table- September. spoonful of fine chopped parsley, and a. squeeze of lemon juice. 30. — Currant Jelly Fritters and Cold Duck. Cut slices of bread and spread thickly with currant jelly ; put two together, press gently, but do not let the jelly squeeze out ; cut them with a fancy cutter; dip in batter and fry quickly in hot lard. Pile slices of cold duck neatly in the centre of a platter and lay the fritters around in a circle. OCTOBER. I. — Minced Beef. Put butter the size of an egg into a saucepan. When it is melted fry a sliced onion until light brown ; add i cup stock, i bunch fine chopped parsley; stir in 1 tablespoonful of chutney sauce and 2 cups of beef chopped fine ; let it get very hot, but not boil. Serve with toast points. 2. — Sausage Roll. Make a dough as for baking powder biscuit ; roll out and cut in large rounds with a biscuit cutter; lay sausage meat on half of each piece ; turn the other half over and pinch together ; bake J4 an hour. Serve with brown sauce, poured around. 3.— Fried Fish. Clean and wash the fish ; roll in cornmeal ; sprinkle with salt and pepper and fry in pork fat. 0= October. 4.— Chicken Tarts. Chop cold chicken very fine and season to taste. Boil an onion and i qt. of milk; when it is scalding hot, take out the onion and thicken with a teaspoonful of flour; wet with cold milk. When it has boiled, add z cups of chopped chicken. Serve in patty shells. 5.— Breakfast Veal. Butter a. small dish very thoroughly, and fill it with layers of stewed veal and bread crumbs ; season with salt, pepper and a little nutmeg. Put a little gravy in and cover the top with bits of butter. Do not have it very moist. Bake for about 20 minutes and turn out on a platter and garnish with parsley. 6. — Chicken Terrapin. Chop together i qt. of cold chicken, 3 hard-boiled eggs and the chicken liver if you have it ; season with salt, pepper and nutmeg. Into a frying-pan put 3 tablespoonfuls of butter ; when melted, add 2 of flour and stir until smooth; add gradually i cupful of chicken stock ; stir well for three minutes ; llien add i cupful of cream all but 4 tabk- October. spoonfuls J stir a minute and add the chicken mixture. Simmer for lo minutes. Inio this stir the well-beaten yolks of z eggs and the remaining cream. Stir i minute; add 4 tablespoonfub of sherry and i teaspoonful of lemon juice. Serve at once. 7.— Stewed Lamb and Mint Sauce. Cut cold lamb into 2 inch pieces. Into a saucepan put i tablespoonful of butter and fry the meat until slightly browned ; add i cup of hot water and let simmer 10 minutes. Take out the meat and place on a hot platter. Add ^ of a cupful of very fine chopped mint, ^ a cupful of vinegar, and a leaspoonful of sugar J let simmer for 5 minutes and pour over the meat. 8.— Chicken in Shells. Chop cold chicken into dice and mix with a hot cream sauce. Turn into the shells and ■Jii sprinkle crumbs over them and brown in a lot oven. Serve immediately. 9. — Cheese Omelet. Put I tablespoonful of butter into a fryingpan, and when heated add 10 well-beaten October. eggs and 2 tablespoonfuls of grated Swiss cheese, a pinch of salt and pepper. When done turn out carefully on a hot platter and dust the top with a little grated Parmesan cheese. Put back in the oven for 2 seconds and serve.