Breakfasts and teas

This is one of the gastronomic inspirations of Urbain Dubois, the chef of the great Emperor of Germany. Remove all bits of shell from fine oysters and lay them upon a clean towel ; cut as many slices of thin bacon, about the size of the oysters ; run them alternately upon bright metal skewers, dust them with cayenne, lay the skewers between the bars of a double-wire grid-iron, and broil the "angels" over a quick fire until the bacon begins to crisp ; then transfer the skewers to a hot dish garnished with lemon and parsley, or with cresses, and send at once to table. In serving, a skewerful of "angels" is laid upon a hot plate, and the eater removes them with a fork. The success of this dish depends upon the rapidity with which it is cooked and served. Chicken Patties. The housewife is advised to procure the cooked patty cases at the baker's shops, ready to be heated and filled with the following ragout. For a dozen patties remove the bones and skin from a pint bowlful of the white meat of cold boiled or roasted chicken, and cut Breakfasts and Teas II it into one-half inch pieces. Open a can of mushrooms, save the liquor, and cut the mushrooms about the size of the chicken ; put over the fire in a saucepan a tablespoonful each of butter and flour, stir them until they are smoothly blended ; then gradually stir in the mushroom liquor and enough milk to make a sauce which should be as thick as cream after it has boiled ; add the chicken and mushrooms, a palatable seasoning of salt and pepper; place the saucepan in a pan containing boiling salted water and keep hot until it is time to fill the hot patty cases and serve them. Green Peas with New Turnips. Peel about a dozen new turnips of medium size, boil them until tender in salted boiling water; meanwhile smoothly mix in a saucepan a tablespoonful each of butter and flour, and gradually stir in a pint of milk. Open a can of French peas, drain them, run cold water through them, draining again, and heat them in the sauce, seasoning them palatably with salt and white pepper. When the turnips are tender scoop a hollow in the center of each, fill it with peas, and arrange them upon the rest of the peas on a hot shallow dish. Typical Breakfast Menu. Here is a typical breakfast menu : Grape fruit, plain or prepared by removing the center and putting in it a spoonful of rum and a lump of sugar; some cereal with cream or fruit ; a chafing dish preparation, oysters in some way, mushrooms, or eggs, or a mixture on toast; 12 Breakfasts and Teas hot bread of some kind, waffles, corn cakes, pancakes, flannel cakes, etc. ; coffee and coffee cake.