365 breakfast dishes

Prick the sausages well and fry in a little bacon fat. Put them on a hot platter in a circle on the outside, leaving space for the cakes in the centre. Cakes. — Mix thoroughly 2 cupfulsof buckwheat flour, i of wheat flour, a little salt and 3 teaspoonfuls of baking powder ; then add milk and water of equal parts to make the batter of the right consistency. Add a little molasses, which will give them a better color. Fry on a soapstone griddle and pile neatly in the centre of the ring of sausage. 24. — Egg Cutlets. Put 6 eggs in a saucepan ; cover with cold water and simmer for an hour. Scald i pt. December. of milk in a double boiler ; rub together to a paste 2 tablesixx)nfuls of butter and 4 of flour ; turn this into the scalded milk anil stir slowly until it dissolves and thickens. Cover and cook 5 minutes, then season with i teaspoonful of salt, j4 o( z teaspoonful of paprika, a dash of cayenne, i teaspoonful of onion juice and a pinch of mace. Take from the fire, add the hard-boiled eggs, chopped rather coarsely, and i tablespoonful of chopped parsley. Spread out on a buttered dish and set away to cool. Dust the hands lightly with flour and shape spoonful of the mixture in small cutlets, being careful to pat them out until of an even thickness ; use as little flour as possible, or the creamy consistency will be lost. When all are shaped, dip each cutlet into slightly beaten egg, then in fine dried bread crumbs, and immerse in smoking hot fat until golden brown. Drain on unglazed paper and serve with tomato or cream sauce. — From <* Table Talk," Philadelphia. 25. — Cod Steaks a la Cardinal. Have 3 lbs. of codfish cut into inch steaks and sprinkle each slice well with salt, pepper December. and lemon juice; brush them with melted butter; let stand for lo minutes; thtn arrange ill a large deep frying-pan. Puur over I cupful of fish stock and cover with buttered paper; then with aclosely fitting Uii. Simmer gently for ao minutes ; take up carefully with a skimmer and arrange on a hot platter. Mask each steak with a spoonful of ihiclc tomato sauce, which has been slightly flavored with essence of anchovy, and garnish with parsley and lemon. — From "Table Talk," Philadelphia. 26 — Chicken and Oysters. Into a saucepan put 2 tablespoonfuls each of butter and flour, j^ teaspoonful of salt and pinch of cayenne; stir until smooth and then add slowly 2 cups of hot cream ; let come 10 a boil, stirring all the time ; add 2 cupfuls of tine cut cold chicken and z cupfuls of small oysters ; cook until the oysters are plump. Serve on buttered toast. 27. — Creamed Scallops. Pour boiling water over 2 cupfuls of large scallops; drain. In a saucepan put 2 tablespoonfuls of butter and 2 of flour ; stir until December. smooth and add z cu|)s o( hot milk, salt and pepper to taste ;, stir until the boiling point is reached. Put In the scallops and simmer for 8 or lo minutes. 38. — Turkey a la Royale. Take a stale loaf of bread and cut as many thick slices as you have persons to serve. Cut them into heart-shaped pieces. Make a raw custard with i cupful of milk, J^ of a teaspoonful of salt, a dash of pepper and i egg ; lay the pieces of bread on a platter and dip the custard over them until they are well soaked. Then using a broad-bladed knife that they may not be broken, immerse them in smoking hot fat, until golden brown and drain on unglazed paper. For i pi. of turkey meat use double the quantity of sauce given, adding 2 tablespoon fu Is of the liquor from a can of mushrooms, 10 mushrooms and 2 truffles, finely chopped. Add the cooked, chopped meat ; season with salt, pepper and nutmeg; simmer for ro minutes, take from the fire and aild the yolk of 1 egg well heaten. Put a spoonful of this on each bread crouton and serve. — From "Table Talk," Philadelphia. December. 29. — Sardines Saute.