365 breakfast dishes

22. — Steak a la Bordelaise. Brown 2 tablespoonfuls of butter; add z tablespoonfuls of flour and brown again ; then stir in gradually i pt. of good beef stock. When thick and smooth, add 3 tablespoonfuls of chopped raw ham, J^ a bay leaf and I tablespoonful of chopped onion. Cover and simmer gently for an hour, then strain. Add sail and pepper to taste, i tablespoonful of tomato catsup and j^ of a cupful of finely chopped canned or fresh mushrooms, and keep hot at the side of the fite. Broil a sirloin steak, arrange on a hot platter, and pour the sauce around it. — From "Table Talk," Philadelphia, 23. — Spaghetti and Ham Timbales. Into a large kettle of rapidly boiling water plunge ^ of a pound of spaghetti, bending Januaty* the long sticks round in the kettle as they soften. Cook at a quick boil until tender, about twenty minutes, then drain, rinse and place in a bowl of cold water until chilled. Drain; with a sharp knife cut into yi inch pieces. Put through a meat chopper sufficient cold boiled ham to measure i cupful and mix it with two cupfuls of the prepared spaghetti. Make a thick cream sauce with one heaping tablespoonful each of butter and flour, and i scant cup of milk. Season highly with salt and cayenne, J^ a teaspoonful of onion juice and a grate of nutmeg. When partly cool mix with it the spaghetti, ham and stiffly beaten whites of 4 eggs. Fill well buttered timbale moulds and steam until firm in the centre. Serve with tomato or cream sauce. — From "Table Talk," Philadelphia. 24. — Dropped Codfish Balls. One pint of raw fish, 2 pints of pared potatoes, 2 eggs, butter size of an egg a little white pepper. Pick up the fish very fine, measure lightly in a pint bowl ; put the potatoes into the boiler ; put the fish on top of them ; boil half an hour ; drain off all the water, and mash fish and potatoes together January* until very fine and light ; add the butter, pepper and the egg well beaten. Have a deep kettle of boiling fat ; take up a spoonful of the mixture, shape it carefully, and drop into the hot fat ; two minutes will brown it. Have the fat very hot and don't crowd the balls. Dip the spoon in the fat every time you take up a spoonful of the mixture. 25. — Beefsteak and Onions. Broil the steak over the fire, being careful to turn it often ; after it is cooked place on a hot platter and put in the oven with little dabs of butter on it. Put two ozs. of very finely chopped suet in a frying-pan and fry a light brown ; into that put 3 onions sliced very fine. Cover the pan and cook until tender, then remove the cover and continue the cooking until the onions are a light brown. In serving pour the onions and gravy over the steak. 26. — Broiled Oysters. Use large oysters. Wash and dry them on a soft towel. Dip each oyster into melted butter and roll in cracker crumbs. Lay them in an oyster broiler. Dredge lightly with salt January. and pepper and broil over a clear fire. Serve 27.— Beef Croquettes. To I cupful of chopped cold beef, add 2 of mashed potatoes, beat an egg and work it into the beef and potato ; form it into croquettes and fry in hot fat. Garnish with parsley. 28.— Baked Scallops. Scald the scallops for five minutes and drain. Cook I tablespoonful of chopped onion in i tablespoonful of butter until tender, add yi of a cupful of chopped mushrooms and cook until all begin to color ; then add i pt. of 'J cream sauce, the drained scallops (1 qt.) i and a high seasoning of salt and pepper. J] Turn into a shallow baking dish, sprinkle with crumbs (which have been browned in a little butter) and place in a hot oven for ten minutes, — From " Table Talk," Philadelphia. 29. — Mrs. Clay's Beefsteak Pie. {A Bermuda Recipe.') Three pounds of lean steak will make a good sized pie. Cut it into strips 3 inches January.