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Breakfast Dainties, by Thomas J. Murrey
The Project Gutenberg EBook of Breakfast Dainties, by Thomas J. Murrey This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: Breakfast Dainties Author: Thomas J. Murrey Release Date: January 7, 2008 [EBook #24205] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK BREAKFAST DAINTIES *** Produced by Annie McGuire and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) ********************************************************** Transcriber's Note: The chapter title 'MISCELLANEOUS BREAKFAST DISHES' was changed to match the Table of Contents. It was originally titled DAINTY DISHES. Bold words are delimited by '='. **********************************************************
Breakfast Dainties, by Thomas J. Murrey BREAKFAST DAINTIES BY THOMAS J. MURREY Author of "Fifty Soups," "Fifty Salads," "Valuable Cooking Recipes," etc. Formerly Professional Caterer of the Astor House, New York, etc. "Now good digestion wait on appetite And health on both."--SHAKESPEARE [Illustration: Publisher Seal] NEW YORK WHITE, STOKES, & ALLEN PUBLISHERS COPYRIGHT, 1885. DEDICATION. To My Friend, Frank B. Thurber, Whose efforts to raise the standard of our food products to a higher order have been untiring, this unpretentious work is most respectfully dedicated by THE AUTHOR. CONTENTS. PAGE REMARKS ON BREAKFAST COOKERY, 9 FRUITS. APPLES, BAKED, 11 BANANAS, 11 BLACKBERRIES, RASPBERRIES, ETC., 11 CANTALOUPES, 11 CHERRIES, 12 CURRANTS, 12 FIGS AND DATES, 12 GRAPES, 12 MELONS, 13 ORANGES, 13 PEACHES, 13 PEARS, 13 PINEAPPLES, 14 PLUMS, 14 STRAWBERRIES, 14 MISCELLANEOUS, 14 BEVERAGES. COFFEE, 15 "AFTER DINNER" COFFEE, 17 BOILING WATER FOR COFFEE, 18 TEA, 18 COCOA AND CHOCOLATE, 18 BREAD, ETC. BREAD, 20 "HOME-MADE" BREAD AND ROLLS, 23 SALT, 23 MAIZE, OR INDIAN CORN, 24 CORN BREAD, 25 CORN MEAL CUSTARD, 25 "BOSTON BROWN BREAD," 26 MAIZE MUFFINS, 26 GRAHAM MUFFINS, 27 BREAKFAST BISCUIT, 27 MILK BREAD, 27 ROLLED WHEAT BISCUIT, 28 TO TEST THE OVEN, 28
TOAST. DRY TOAST, 29 DIP TOAST, 29 MILK TOAST, 30 ANCHOVY TOAST, 30 CLAM TOAST, 30 MARROW BONE TOAST, 30 OYSTER TOAST, 31 SALMON TOAST, 31 TONGUE TOAST, 31
by Thomas J. be they ever so good. SAUCE TARTARE. BROILED. 51 STEAK." The importance of preparing a variety of dainty dishes for the breakfast table is but lightly considered by many who can afford luxuries. SIRLOIN. 50 STEAK. 53 TRIPE. and two . it will be found expedient to subscribe for a reliable newspaper that makes a specialty of reporting the latest gastronomic news. TO TEST EGGS. half a teaspoonful of mixed ground spice. Avoid asking that innocent but often annoying question. and you will soon master the situation. SAUCE BORDELAISE. SOFT-SHELL. 34 OMELET WITH HERBS. LYONNAISE." 3 The desire of the average man is to remain in bed until the very last moment. 43 LAMB CHOPS WITH FRENCH PEAS. Baked. BROILED. So may social tea. 49 SAUSAGES. 43 KIDNEY. In this way she is innocently driven into a rut from which it is difficult to escape when occasions present themselves for offering novelties. 40 CRABS. POTATOES IN GENERAL. palate-pleasing compounds made from "unconsidered trifles. 39 ARTICHOKES (FRENCH). 38 POTATOES AU GRATIN. Steaks and chops are looked upon as the substantials of the breakfast-table. The average business man generally knows but little of what is or is not in market. but when served continually they do not give satisfaction. SAUCE ROBERT. 49 SAUCE TARTARE. 40 CHICKEN. 35 SPANISH OMELET. SAUCE BEARNAISE. 38 POTATOES. 50 SQUABS. 50 SMELTS. SAUTÉED. when they are not to be appreciated. 48 SALT CODFISH. MINCED.=--Peel and core six large sour apples. 37 LYONNAISE POTATOES. 32 BAKED EGGS. TENDERLOIN.Breakfast Dainties. DEVILLED. 42 HAMBURG STEAK. 53 REMARKS ON BREAKFAST COOKERY. 35 SWEET OMELET. This cannot be accomplished by cook-books. 39 CHICKEN CROQUETTES. 52 TOMATO SAUCE. 34 OYSTER OMELET. "What shall we have for breakfast?" Rely upon your own resources and inventiveness. A hurried breakfast of food long cooked awaits the late riser. FRIED. ARTICHOKES (FRENCH). 49 SARDINES. 53 TURKEY. 32 CHEESE OMELET. 52 TRIPE WITH OYSTERS. a saltspoonful of salt. 43 MUSHROOMS ON TOAST. quite as much as by those who little dream of the delightful. 38 MISCELLANEOUS BREAKFAST DISHES. Murrey EGGS AND OMELETS. 46 REED BIRDS. But yet methinks the breakfast Is best of all the three. and he dislikes to have his gastronomic knowledge constantly analyzed. FRUITS. owing to the fluctuations in prices and the constant arrival of "good cheer" at seasons when least expected. WITH POACHED EGG. and are not duly appreciated unless interspersed occasionally with lighter dishes. FRIED. and the best of housekeepers is discouraged and prevented from ever attempting culinary surprises. 38 POTATOES AU COCHON. "Dinner may be pleasant. 44 VEAL CUTLET. FRIED. 36 BOILED POTATOES. 45 OYSTERS. who will not masticate it properly when he finally arrives at the breakfast-table. The following recipes and remarks will be found valuable assistants to those so situated. 40 CHICKEN. 34 OMELETTE AU RHUM. 34 ONION OMELET. 45 MUTTON CHOPS WITH FRIED TOMATOES. Should your domestic duties prevent you from occasionally visiting the public markets. SAUTÉED. 50 SMELTS. BROILED. and will offer many practical suggestions intended to develop ingenuity and skilfulness in this much-neglected branch of cookery. BROILED. 46 PORK AND BEANS. 41 FILET OF SOLE. 42 HOMINY FRITTERS. 36 POTATOES. =Apples. 32 OMELETS. mix together a cup of sugar. two tablespoonfuls of grated cracker crumbs.
peel and cut them in quarters lengthwise. and salt. =Blackberries. covered with sugar and a mild liquor poured over them. Serve with powdered sugar. pour over them a plain salad-dressing. and. cover them with whipped cream properly sweetened. Apples may be served sliced. but serve them whole. Murrey tablespoonfuls of milk or water. and they will be found quite palatable. with the fruit arranged on top of it.=--Malaga. and replace them with fine ice. or dishes surrounded by fine ice. Remove all seeds. In this case they are made very palatable by cutting the edible part into slices. etc. fine clusters should be served on the stem. but drain them out of ice-water.=--Large. and cut large slices in two. Mandarins are served whole. trim off the rind. and send to table looking as though uncut. =Melons. Tokay. and decorate them with fresh green leaves and flowers. if plentiful. Whortleberries=. Should they taste insipid. arrange them neatly on the fruit-dish. Place on a glass dish. by Thomas J. =Peaches. they often taste as insipid as these vegetables would if eaten raw.=--Of the many ways of serving oranges. all stems. . pepper. are too well known to require instructions as to how they should be served. wipe or brush off the feathery coating. and topped off with whipped cream. replace the covers. and a thorough search made for minute particles of grit and for insects. thick. serve on a napkin. or serve glasses of fine ice to each guest. or small melons. Fill the core with the mixture.=--Select short. serve them plain. keep them cold until wanted. I prefer them sliced. or other seasonable fruits. but melons are very deceptive.=--The best way to eat melons is unquestionably with a little salt. =Currants.=--If large. red or yellow bananas. Keep them on ice over night. they may look delicious. with the peel scored but not removed. A border of whipped cream around the apples may be substituted for the plain cream. Hamburg. fine-looking fruit. and cut into small bunches with fruit scissors. put the apples in a pan. =Oranges. Should this occur. =Cherries. and serving them with plain dressing of oil. If in summer. Sliced peaches turn a rusty brown color if allowed to stand after cutting them. =Grapes. they should be kept over night in an ice-box and served at the following breakfast.Breakfast Dainties. and similar varieties of grapes should be well rinsed in ice-water. arranged on a fruit-stand alone.. serve them hot or cold with sweetened cream. or in layers alternated with mulberries. and bake. a bunch for each guest. =Figs and Dates= may be served at breakfast. vinegar. cut the remainder into neat pieces. do not divide the clusters.=--If the peaches are large and perfect do not slice them. bruised berries. remove the seeds. Cut or slice off the top of each melon. They should be very thoroughly examined before they are served. raspberries. 4 =Cantaloupes=. Serve on a neatly-folded napkin. from growing in or near the same garden where squashes and pumpkins are raised. =Bananas. should be placed on ice the night preceding their use. but they must be cold to be palatable. but a word of caution is necessary. and unripe fruit should be removed. but. Raspberries.
=--Fine-flavored pears should be served whole. and perfume the air. and put the coffee into a loose muslin bag. Pare and dig out the eyes. is excellent. Have it ground moderately fine. and pour it through the filter again. a wine-glassful of Curaçoa. are white in color. such as the alligator pear. At home keep the coffee in air-tight jars or cans when not in use. and serve. and many others. then add the coffee. the coffee will taste as though it had become cold and then "warmed over. until the core is reached. this is true of Apricots also. and you have coffee as clear as wine. Purchase coffee from large dealers who roast it daily. take hold of the crown of the pine with the left hand. add a liberal quantity of powdered sugar. or rather come to a boiling point a moment. or rather rinse them in water. I let it boil. The flowers are in clusters in the axils of the leaves. heat the coffee cup. The old-fashioned coffee-pot has much to recommend it. and the water are very hot. =Coffee. When the coffee is finely ground these filter-pots are the best to use. I pour a few tablespoonfuls of cold water round the inside edge of the coffee-pot. and half a wine-glassful of brandy.=--The coffee-tree is a much-branched tree of the cinchona family. As I do not object to a sediment in my cup. =Pineapples= are best served as a salad. tropical mango. "How to make good coffee" is the great problem of domestic life. =Plums= are too often picked before they are quite ripe. which prevents them from becoming popular as a breakfast fruit. Now. Nearly all tropical fruits that are imported are excellent breakfast fruits. Let it stand a moment on the range. with which it may be drawn out of the coffee. BEVERAGES. but not boiled. Lechosa prickly pear. and some prefer a quantity of chicory. let it filter through. wash. sliced and dredged with sugar. Should it not do so rapidly enough.Breakfast Dainties. cream. but unless your pot. It is advisable to tie a thread to the bag. Arrange the shredded fruit lightly in a compote. Murrey 5 =Pears. pomegranate. and much resembling a cherry-tree. and do not purchase large quantities at a time. Those who find this objectionable should use one of the many patented modern filters. I first heat the pot. drain on a napkin. Put three ounces of finely-ground coffee in the top compartment of the coffee-pot. they are acceptable when mixed with other fruits. resembling orange-tree flowers. Its pale green leaves are about six inches in length. each containing two seeds closely united by their flat sides. not exceeding twenty feet in height. fill it one third full of hot. measure. add half a pint more of boiling water. become the coffee of commerce. pour a quart of boiling water over it. =Strawberries= are often objectionable. then let it stand to settle. take a fork in the right hand. These being removed and separated. Alternate layers of shredded pineapple and fresh cocoanut served with a sauce of orange juice. and pour a quart of boiling water over every three ounces of coffee. and pour it out into a hot measure. and is about the size of a cherry or cranberry. let it filter through. while to others the very name of this most wholesome plant (but keep it out of coffee) will produce nausea. and with it tear the pine into shreds." No eggs or other foreign substances are used to clear or settle the coffee. Tastes naturally differ. . and the only possible objection to it is that it makes a cloudy beverage. if desired. inferior pears. seasoned with sugar and liquors. and serve with vanilla-flavored whipped cream for a change. which throw away. owing to grit. by Thomas J. The fruit on ripening turns from green to red. I use the old-fashioned coffee-pot.
=--The word is derived from the Anglo-Saxon bracan. containing from ten to thirty leaves. but the producers must clean it properly if they expect to receive patronage. The after-dinner coffee found at most of the first-class restaurants in New York. with many other improvements. ROLLS. King of Macedon. =Bread.. preventing the escape of the properties of the coffee. in either case the coffee will be insipid."=--Use three ounces of finely-ground coffee to a pint of boiling water. and then added to the coffee. or water that has stood long in the tea-kettle. but the albumen of the eggs covers the coffee grains. The best cacao is made from the bean after the husks are removed. does not need other brands of coffee to make it palatable. do not allow the beverage to boil. put the tea in a black earthen tea-pot previously heated. but it is much better to prepare them before the meal. is more difficult to digest. The seed receptacle resembles a large black cucumber. who were called pistores. which is now done by manufacturers. which are roasted like coffee. which is expressive of the ancient mode of preparing the grain. Murrey 6 One word as to eggs used in making coffee. Nearly all brands of cacao and chocolate are recommended to be prepared at table. BREAD.Breakfast Dainties. Pure Java. I admit that a different flavor is produced when they are used. let it draw for two minutes. with or without sugar. The armies. and compelling one to use nearly double the quantity of coffee to produce the same result as when eggs are not used. in this way one half the quantity of tea ordinarily used is saved. partly because it contains more tannin. and are called cacao shells. but. Pliny informs us that the Romans learned this. =Tea. Chocolate is the finely-ground powder from the kernels mixed to a paste. Charitable institutions would find it advantageous to grind tea to powder. a substance which resembles the alkaloids of coffee and tea. on their return. =Cocoa and Chocolate= are obtained from the seeds of Theobroma cacao. Mexico coffee is quite acceptable. Java. except that it contains more nitrogen than theine and caffeine. to pound. and Maracaibo to make a rich cup of coffee. such as the Brunswick. boiled two or three minutes. from their ancient practice of bruising the grain in mortars. and allow it to boil at least once before serving. pour boiling water over it. to bruise. The husks are then taken off. and coagulates. during the war with Perseus. Another important difference between cacao (not cocoa) and coffee or tea is the large amount of fat or cacao-butter contained in the bean. and the process is at an end. while a mixture of two thirds Mandehling Java and one third "male berry" (so called) Java produces excellent results. and a form of tannic acid. . ETC. Servants frequently use water drawn from the range boiler. The active principle is theobromine. if of a high order. Bread was not introduced into Rome until five hundred and fifty years after its foundation. Whatever variety of tea used. etc. by Thomas J. and partly because it is sophisticated to adapt it to a peculiar taste. being rich in fatty matters. most of the coffees sold at the grocers' are improved by blending or mixing one third each of pure Mocha. and many dyspeptics cannot use it unless the fats have been removed. Green tea is more astringent than the other varieties. =Boiling Water= is a very important desideratum in the making of good coffee. Old Government Java does make a very satisfactory cup of after-dinner coffee. ="After-dinner Coffee. brought Grecian bakers with them into Italy. The product of this seed. as a rule. contains chicory. The water should be fresh from the main pipe. sugar and gum.=--The constituents of tea are very much the same as those of coffee--theine (an aromatic oil).
and should look almost like yeast. and let it rise again and again. a dessert-spoonful of sugar. When bread is sold by weight an excess of water is introduced to brands of dry flour. The yeast used by many bakers is deserving the attention of the Health Department. where. impart their obnoxious flavor to the yeast. highly important that its ingredients should be of the very best quality. and if too soft. or if the fermentation be too feeble. which. by Thomas J. fermentation takes place in it. when boiled too long. as in olden times. the effect being to conceal other unpleasant odors. a salt-tablespoonful of lard. as the baker can make what appears to be good bread from these by mixing them with what is known as garlic flour. If what is known as "head yeast" be allowed to ferment too far--as is often the case--it will sour the stock yeast. In Iceland codfish is dried and beaten to a powder. cover and set it in a warm place to rise. which absorb more than others. One never knows to what extent the flour has been mixed with brands of flour made from musty or sprouted wheat. where it will absorb moisture. it is now ready to be shaped into loaves and baked. the dough should be rather soft. until the third time. a little cold water. and the result is heavy. peel and cut them up. not cold. Damaged hops are often used. Their flour is often stored in damp cellars. Mix together lightly until it is of a pasty. dark. The bread has been made. when placed in damp. and the unsuspecting housewife who buys bread from certain bakers because they sell it a few cents less per loaf than the price asked by firms who will not jeopardize their reputations. At no time is this question more seriously to be considered than when changing the food of infants from liquids to solid food.Breakfast Dainties. the roots. and flour of the best quality. and to the bread made from it.C. and it must be sold. It is. when done. An extensive variety of substances is used in making bread. and need not be kneaded more than half an hour. take five potatoes. which is a grade of flour ground with garlic. upon it depends the health of all mankind. and a pint of flour. it will rise in two or three hours. It is no longer a luxury. which is ample. Knead until smooth. pasty bread. the result in either case will be unhealthy bread. =Home-made Bread. and made into bread. 2000 B. Bread is universally admitted to be a matter deserving the serious consideration of all good housewives. if necessary. bark. shoots. Any flour containing too much moisture is likely to "heat. I particularly warn my readers against bakers seeking customers by cutting rates. Bread from wheat was first made in China. sticky consistency. but the Chaldeans and Egyptians were acquainted with it at a still more remote period. Bakers' bread cannot always be relied upon. mash them smooth in the water in which they were boiled. Potatoes used in making "potato ferment" are often of a very inferior quality. is likely to do the same thing. which is often sour. under the influence of heat that is not strong enough to expel moisture. is endangering the health of her family. and seeds of trees and plants have been. flowers. In the paintings discovered in the tombs of Egypt the various processes used by them in bread-making are distinctly represented. and impart their rankness to the bread. Murrey 7 The Greeks ascribed the invention of bread-making to Pan. but a positive necessity. but it is better to push it down from the sides of the bread-pan. add a gill of liquid yeast. For rolls. except on a smaller scale. they cannot supply good bread at low rates without using inferior flour. stuffy cellars. Stir into this three pints of flour and. and boil in water enough to cover them. and are still. when cool. made into bread by semi-civilized races. exactly as it does in bread-making. By the producer of inferior bread these little items are not taken into consideration.=--To make good bread or rolls. therefore." or sour. roll out and cut into . Set in a moderately warm place for four hours. fruits. add a little more flour.
and from it a most excellent porridge can be made in ten minutes. =Maize or Indian Corn= is the noblest of the cereal grasses. add to them a quart of milk and an ounce each of butter and sugar.=--Sift half a pound each of corn meal and flour. but of business centres.Breakfast Dainties. Enough has been said to practically demonstrate the necessity of our being at all times aware of its excellent qualities. batter. one heaping teaspoonful of salt. rub them through a sieve. and boil two medium-sized potatoes.=--Beat up three eggs. its peculiar fishy flavor is objectionable. two eggs. and boil for two hours. add a scant teaspoonful of salt and a tablespoonful of wheat baking powder. Nearly all of the important domestic animals that are used as food are fed upon it exclusively. from Tennyson's "dusky loaf that smelt of home" to the simple "hoe cake" of "Old Black Joe. raw taste of the flour. Mix and add gradually a quarter of a pound of very fine corn meal. Upon it depends the success not only of large business enterprises. then gradually add nearly a pint of milk. thin out the potato with nearly a pint of water. flavor with nutmeg. It is known as shredded maize. =Maize Muffins.=--This very latest preparation deserves special mention. no pains should be spared in procuring the best in market. remove the cover. Beat together one ounce of powdered sugar. American manufacturers have not as yet made a salt free from foreign flavors and suitable to delicate cookery. and one of wheat baking powder. which the failure of the wheat crop would not effect. and a large percentage of the population depends upon it--directly or indirectly--for very existence. and deserves our liberal patronage and constant praise. which destroys the insipid. but because it makes the dough rise better. Griddle cakes. and use this to make the batter. and . peel. sweet puddings." To enumerate all of the good things produced from corn would make a volume five times the size of this little book. =Boston Brown Bread. =Corn Bread. 8 =Salt= is always used in bread-making. which is conclusive evidence that a failure of this important cereal means starvation and bankruptcy to many. From it can be produced an infinite variety of nutritious food. and fold.=--Sift together half a pound each of rye and wheat flour. set them into hot water to within two inches of the top of the moulds. a heaping tablespoonful of brown sugar. It is therefore highly important that it should be of the best quality. Pour into custard cups. one pound of corn meal. and one ounce of butter. Wash. to make a thin batter. Baking-pans should be well greased. Most of the leading grocers sell an English salt that is a very valuable assistant in bread-making. =Corn-meal Custard. and gives to bread a taste that leads the eater thereof to imagine it had been sliced with a fish-knife. then put them in the oven a moment to brown on top. Murrey rounds. and acts upon them powerfully. then take them out of the water. not only on account of its flavor. and boil or steam for ten minutes. as being the highest and most scientific product of corn that has been introduced for public consideration. if we value health and subsequent happiness. Pour it into well-greased moulds having covers. Use the rolling-pin slightly. As it is the smallest item in the expense of a family. by Thomas J. In America no national question is of more importance than the success or failure of the corn crop. and bake in a hot oven. add these to the flour. and place them in the oven for twenty minutes. as it has an affinity for the kidneys and other organs. A Boston brown bread preparation put up by the Boston Cereal Manufacturing Company is an article of food quite recently introduced. which saves much of the difficult details necessary to make this excellent New England loaf.
Half fill the greased muffin-rings. and add milk enough to make a batter. Prepare four slices of toast. and one teaspoonful of lard or melted butter. and bake in a quick oven. toast-racks allow the heat to escape.=--Prepare the toast as above directed.Breakfast Dainties. one ounce of sugar. half a teaspoonful of salt. the temperature is too low. put them in a deep dish one at a time. then bake in a quick oven. place them on a buttered tin. =Breakfast Biscuits. it only warms the moisture. =Toast= is very palatable and digestible when properly prepared.=--Wet the pan to be used with cold water. Many seem to think that they have made toast when they brown the outside of a slice of bread. beat it with a plated knife. and a heaping tablespoonful of wheat baking powder. which prevents burning.=--Throw on the floor of the oven a tablespoonful of new flour. one coffeespoonful of salt. trim off all crust. and over the last one pour the remainder of the milk. a teaspoonful of salt. =Milk Toast. by Thomas J. half an ounce of powdered sugar. with milk enough to make a thin batter. simmer. The true way of preparing it is to cut the bread into slices a quarter of an inch thick. and a scant tablespoonful of wheat baking powder. whisk into it a pint of hot milk. For my own use I dry all home-made bread in this manner. =Dry Toast= should be served within the folds of a napkin if you wish to keep it hot. add half an ounce of butter. pour a little of the milk over each. one pint of hot milk. add a little salt.=--Sift one quart of flour. If the flour remains white after the lapse of a few seconds. two teaspoonfuls of wheat baking powder. Most excellent muffins are prepared as follows: Mix together one pound of shredded maize. shape it into loaves. the temperature is too high. TOAST. dredge it with flour. and whisk into it three beaten eggs. same of melted butter. and butter at once. When the oven is of the proper temperature the flour will turn a brownish yellow and look slightly scorched. and they are not recommended. and bake in a quick oven. one tablespoonful of powdered sugar. dip the edges into hot water quickly. =To Test the Oven. This is also called water toast. roll out the dough on a floured board. and the oven must be allowed to cool.=--Half a pint each of rolled wheat and flour. and holding a slice over the fire to singe does not accomplish this. and two tablespoonfuls of wheat baking powder. half a teaspoonful of salt. and bake in small tins in a quick oven. Let stand for half an hour in well-greased pans. Add milk enough to make a batter. . let it cool. Have they? The object in making toast is to evaporate all moisture from the bread. mix together. let it cool. and butter at once. making the inside of the bread doughy and decidedly indigestible. add it to the flour. mix thoroughly. =Rolled-wheat Biscuit. =Milk Bread. =Dip Toast. Mix. cut out the biscuits. add two ounces of butter and two beaten eggs. and one ounce of butter. covered. a teaspoonful of salt.=--Sift one and a half pounds of flour. and two teaspoonfuls of wheat baking powder. and bake in a hot oven. if it takes fire or assumes a dark brown color. half fill the muffin-rings. Melt an ounce of floured butter. put the slices in a pan or plate.=--Sift one quart of graham flour. Murrey 9 especially breakfast rolls made of it are delightful. =Graham Muffins. place them in the oven--which must not be too hot--take them out when a delicate brown. Simmer a pint of milk.
Beat up the yolks of two eggs. When set.=--The best way to prepare this appetizing dish is as follows: Toast the bread and trim it neatly. and add salt. add salt and pepper. heat. arrange neatly on toast. Use one third wax to two thirds oil.=--Procure two beef shin-bones about six to eight inches long. and yet there is not quite enough for another meal without other dishes or ingredients added to it. Eggs may be kept a long time by covering them with beeswax dissolved in warm olive or cotton-seed oil. Add salt.=--Select fifteen plump oysters. add the eggs. Murrey =Anchovy Toast. =Tongue Toast. =Salmon Toast. a little chopped celery. simmer for thirty minutes in hot water enough to cover them. and served on toast are excellent. by Thomas J. and serve. and show a way of using good material that would otherwise be wasted. and butter. pepper. if convenient. With a little attention the housewife can easily become the perfect cook in this branch. =To Test Eggs. and place it near the range to keep warm. =Baked Eggs. minced. etc. and cut each slice into small.. =Marrow-bone Toast. pour the prepared cream over them. dissolve half a teaspoonful of flour in a little cold milk. place in a hot. owing to carelessness of detail.=--Mince half a pound of lean boiled ham. cover them with dough. add an equal quantity of cracker crumbs. =Omelets. 10 =Clam Toast. and serve when the eggs are cooked. and serve. cayenne. shake or draw out the marrow with a long-handled fork upon slices of hot toast. fowl. Old eggs are transparent at the top.=--As a rule. Good ones will sink. chop them fine. Should this occur. and. and boil for an hour and a half. and drop an egg from the shell into each hole. A poached egg added to it is quite acceptable.=--It very often occurs that a can of salmon is not all used at a meal. indifferent eggs will swim.Breakfast Dainties. scoop out four round holes as large as an egg. even in pure water.=--Dissolve an ounce of salt in ten ounces of water. mince the salmon.=--A very nice dish is prepared from cold boiled or potted tongue. put the dish in the oven. and a suspicion of nutmeg. whisk this into the simmering oysters. moisten with warm water or clear soup. season with salt. heat it in a pan with a little butter.=--Chop up two dozen small clams into fine pieces. add a little cayenne and a gill of warmed milk. To prevent burning. spread a thin layer of anchovy paste on each slice of bread. Dainty bits of roast game. and wrap them in muslin. stir into it two beaten eggs. next prepare a "dip. . pour over buttered toast. Moisten and spread the mixture over a platter. an omelet is a wholesome and inexpensive dish. and bad eggs will float. pour the whole over slices of buttered toast." as for ordinary cream toast. =Oyster Toast. and season it and serve it on toast. Fresh eggs are more transparent in the centre. warmed over. Beat up the yolks of two eggs with a gill of cream. Slice the tongue. as well as others. The crumbs should be moist enough to take almost a crust when baked. deep dish. yet one in the preparation of which cooks frequently fail. simmer all together. Remove cloth and dough. When set. EGGS AND OMELETS. cayenne. fine pieces. and serve. pour hot water enough to cover them.
cayenne. or other ingredients that fancy may suggest. slip a knife under it to prevent sticking to the pan. and deftly turn it out upon the hot dish.=--Cut up a small Spanish onion. Before folding the omelet entirely. The ingredients may be varied to suite the taste.=--Stew six oysters in their own liquor for five minutes. Add a little salt to it just before folding it and turning out on the dish. when the centre is almost firm. preserves. blow out the fire. as the latter cannot be well handled by a novice. simmer until the sauce thickens. Murrey 11 The flavoring and the ingredients used may be varied indefinitely. Pour into the pan. =Onion Omelet. by Thomas J. =Cheese Omelet. and turn out on a hot dish. Chop the oysters.=--Beat up the eggs as usual. whisk this to a cream.Breakfast Dainties. the lighter will be the omelet. Beat up four eggs lightly. season with salt and cayenne. heated on the coals. and singe the sugar into neat stripes with a hot iron rod. With a tablespoon dash the burning rum over the omelet. slant the pan. and serve. hold a platter against the edge of the pan. and turn out on a hot dish. and remove it. In making an omelet care should be taken that the omelet pan is hot and dry. and put in a little fresh lard. yet without salt it will taste insipid. To insure this. remove the oysters. mince three button mushrooms and half an onion with a clove of garlic. =Omelet with Herbs. Put the onion and ham in a pan. add a little more cheese before folding. fry it a light brown. before folding the omelet add the onion. Care should be taken that the lard does not burn. and turn out on a hot dish. and. =Sweet Omelet. add a heaping tablespoonful of jelly. Pour a well-made tomato sauce round it.=--Prepare an omelet as has been directed. Salt mixed with the eggs prevents them from rising. wipe the pan dry with a towel. and before folding season with salt and pepper. and. in which the omelet may be fried. when slightly browned. put them into a bowl. and add a tablespoonful of cream. and thicken the liquid with a walnut of butter rolled in flour. and when used the omelet will look flabby. =Spanish Omelet. fold.=--Beat up three eggs and add to them a teaspoonful of chopped parsley. =Oyster Omelet. As soon as the omelet sets. Pour a wine-glassful of warmed Jamaica rum around it. fold it. Grate a little cheese over it before serving. let it simmer a few minutes. beat until the last moment before pouring into the pan. remove the pan from the hottest part of the fire. and turn out on a hot dish. cut two ounces of ham into dice. but the principle is always the same. peel and cut up a large tomato. as it would spoil the color of the omelet. and fry a light gold color. and serve. and add them to the sauce. add the other ingredients. and fry. turn out into a hot pan. The omelet made of three eggs is the one recommended for beginners. and whisk them thoroughly with a fork. just before it is folded in the pan. mixed with a few chives. put a small quantity of lard into the pan.=--Beat up the eggs and add to them a tablespoonful of grated Parmesan cheese. and turn it over on a hot dish. add this to an omelet just before folding it and turning out on a dish. Break the eggs separately. (The longer they are beaten.) Add a teaspoonful of milk. The remainder of the sauce should be poured round it. . and simmer until a thick pulp. and beat up with the eggs. work the omelet in shape to fold easily and neatly.=--Chop up half of a sweet Spanish pepper. and when on the table set fire to it. dust a liberal quantity of powdered sugar over it. and capers. =Omelet au Rhum. It is better to make two or three small omelets than one very large one. which should be over a hot fire. season with salt. place the oysters with part of the sauce within.
thoroughly mashed. simmer until thoroughly blended together." a favorite dish of the Irish peasant. and serve in the same dish.=--Nearly fill the gratin pan with hot boiled potatoes.=--Wash and cut away the leaves of two artichokes. Put them in a stewpan. dyspeptic. boiled. put them in a saucepan.=--Take a sound-looking potato of any variety. and white pepper. Drain. cut the bottoms into neat pieces.=--The same as sautéed. the more it will froth. by Thomas J. pay but little attention to its outward appearance. remove the inside choke. If it appears watery to such a degree that a slight pressure would cause water to fall off in drops. and a little lemon-peel. and cover them with water containing one third vinegar.=--To retain the highest amount of nourishment. and boil the sauce down. cut the slices into squares. It is a good plan to place them in the oven or on top of the range after boiling them. place in the oven a moment to brown. and a more indigestible thing cannot well be imagined. shaped. add a tablespoonful to the potato. add a small bit of butter. 12 =Potatoes. more especially of potassa. and is accompanied by no inconsiderable portion of saline matter. as it would be of little use for the table. pour boiling water over them. the potato is a good one. and pepper. which indicates the presence of starch. and drain. The strength of its starchy properties may be tested by releasing the hold of one end. simmer until thick. being raw in the centre. and seasoned with parsley. grate a little Parmesan cheese over it. salt. and turned out on a hot dish (as you would an omelet). and by degrees add the sauce. and add scalded cream enough to cover them. About one seventh part of the potato is nutritious. cut or break it in two. add a little butter.Breakfast Dainties. Even the wild potato found in the Yellowstone Country is thought one of the best of edible wild roots. and a powerful corrective of the grossness of animal food. cut into small pieces. When so treated.=--Slice two hot. Murrey POTATOES. Cream an ounce of butter. salt. =Lyonnaise Potatoes. When forming part of a mixed diet. potatoes should be boiled with their skins on. and. add half a teaspoonful of flour. except that a little onion is fried brown and the potato then added. remove the artichoke. mealy potatoes. The more starch in the potato. consequently the more froth on the potato the better it will be when cooked. =Artichokes (French). =Boiled Potatoes. These are the general principles followed by potato-buyers. and send to table with the artichokes. Cut into very small pieces half an ounce of fat. when done. and when they are lumpy or watery they escape proper mastication. cover with milk. and when rubbed together a white froth should appear round the edges and surface of the cut. or those in delicate health to eat them except when mashed. reject it. which renders it highly antiscorbutic. A good potato should be of a light cream-color. and in this way cause serious derangement of the system. season with salt . and if it clings to the other. and quarter each artichoke. and they are usually to be fully relied upon. =Artichokes (French). and to each artichoke add a gill of white wine and one of clear soup. =Potatoes au Cochon. The so-called potato "with a bone in it. and bake brown in a quick oven. pour the contents of the dish into a small au gratin dish (or vegetable baker). =Potatoes au Gratin. salt pork. season with salt. is a potato only half cooked. pepper. and examine the cut surface. Under no circumstances allow the aged. Before sending to table they should be peeled. as they are more easily digested. =Potatoes Sautéed= are cold boiled potatoes cut into small slices and slightly browned in a frying-pan.=--Trim the ends. if convenient. no substance is more wholesome than the potato. strew over them grated cheese or part cheese and grated crumbs. MISCELLANEOUS BREAKFAST DISHES. and this is chiefly farinaceous. crosswise. Fried. they are twice as rich in potassa salts as those which have first been peeled. thereby allowing all surplus moisture to escape. remove the choke.
and with a stiff-backed kitchen knife scrape away the lean meat from the sinews.=--Remove the head. highly seasoned with onion and other pungent seasoning. mustard. remove the feathery substance under the pointed sides of the shells.=--Cut up the white meat of one cold boiled chicken. Toast may be placed under the chicken. rinse them in cold water. and shape it into a round form slightly flattened on top. pepper. remove the thread. simmer until thick. half a saltspoonful of black pepper. drain. dredge them in flour. and a little salt. half a teaspoonful of browned flour. a teaspoonful of chopped parsley. and a piece of cut sugar. and fry a delicate brown. add salt and pepper. Murrey and pepper. Soft-shell. each piece to be about two inches in width. while others prefer it well done.=--These should be cooked as soon as possible after being caught. and send to table with sauce tartare (which see). drop them in boiling fat. Many serve them rolled in eggs and cracker dust. and with a sharp knife make a deep cut through to the back-bone the whole length of the fish. turn it out on a flat dish. roll it up and tie it with strong thread. and fry in hot fat. and serve with the following sauce: put into the same saucepan half a pint of strong soup stock. 13 =Chicken Croquettes. then roll it into small neat cones. pepper. made of drawn butter. dredge them in flour. simmer slowly. =Filet of Sole. Cut the upper side lengthwise from the bone. strain. dip them in beaten eggs. Serve with a sharp. lemon juice. dissolve a heaping tablespoonful of flour with a little cold milk. arrange them neatly on a hot dish. three tablespoonfuls of vinegar. pepper. Handle them carefully. rub or brush the moisture over the chicken. =Crabs. roll them in fine cracker dust. and chopped capers. season with salt and pepper. Mix all together. and cut the fish into pieces crosswise. tail. Some add a little nutmeg. others there are who think they like it rare. Devilled. Sauce Tartare. =Hamburg Steak.=--Prepare a mixture of mustard. as well as the legs and side-bones. now remove the bone from the lower part. Sauce Piquante. add to it gradually half a pint of boiled milk that has been seasoned with butter. dip them in beaten egg. Remove. Season each piece. Beat up one egg with a teaspoonful of flour and a wine-glassful of rich cream. and fry in plenty of hot fat (they may be dipped in egg batter and rolled in bread crumb if liked). to a delicate brown. Take them out. Season the meat with salt and cayenne. and toss the chicken about in this a moment.=--Select a thick rump steak. lay the fish flat on the table. and add to the sauce a few cut-up mushrooms. roll them in flour. Divide two ounces of butter into little balls. pour over the chicken and serve. The Southern way of frying chicken is as follows: Slice and cut into small dice half a pound of salt pork. Put a small quantity of oil in a frying-pan. and pound it to a paste with a large boiled sweetbread. add just onion enough to give it flavor. especially among my Philadelphia patrons.=--Cut up half an onion. and serve. and fry in the pork fat. Many like a Hamburg steak rare. flour the chicken. and skin from a medium-sized flounder. =Chicken. and fry the breast of the chicken in this. arrange the chicken on a hot dish.Breakfast Dainties. add to the onion. roll in finely powdered bread crumbs. and broil. =Chicken. and place in ice-box to become cold and firm. fins. Simmer. as their flavor rapidly deteriorates after being exposed to the air. and pour the sauce round it. cook the steak in this. and fry in plenty of hot fat. put it in a pan. Select crabs as lively as possible. Fry a minced onion brown in butter. garnish with parsley. and fry it brown in a little butter. and salt. but thus they are not as good. if desired. and simmer just enough to absorb part of the moisture. . on both sides. Fried. moistened with a little oil. by Thomas J. salt. stirring all the time. pungent sauce. a gill of claret. freed from sinews. but I have found the above recipe more satisfactory without it. a tablespoonful of chopped eschalot. and salt.
and one piece of cut sugar. a pint of red or white wine. cut into slices half an inch thick. as they are already cooked. and serve. dredge them with flour or roll in egg and crumbs. 14 =Kidney. medium-sized. again in the crumbs. place them on a dish. =Mutton Chops with Fried Tomatoes and Sauce. half a teaspoonful of baking powder. but is one of the most delightful dishes that can be produced. pepper. a saltspoonful of salt. pour the sauce on a hot side dish. drain off the liquid.=--A very appetizing dish is made of cold boiled or roast turkey. add pepper and salt. chop up the meat. by Thomas J. and fry (or. Cream an ounce of butter. and serve. and drop them into boiling fat. cut off all that will not look neat when sliced cold. Arrange a mound of peas in the centre of a dish. have them trimmed neatly by the dealer. and add the chops opposite each other. now take half a pound of round steak. When the gravy is very hot add the mushrooms. and.=--Select four nice rib chops. they should be turned repeatedly. The great mistake made by many cooks in cooking canned peas is that they allow them to remain too long on the fire. Remove when brown. =Minced Turkey with Poached Eggs. The peas should be cooked as follows: Open a small can of imported peas. and cut it up fine and fry it in a pan with a little butter. poultry. and pour the contents of the pan on buttered toast. Drop the batter in large spoonfuls into hot fat. If too stiff. dip them in egg. two eggs. turning and cooking both sides evenly. The above mode of preparing a breakfast dish is not only economical. and simply require heating. seasoned with pepper. and shake off the surplus. pick out the little tid-bits in the recesses. unless care be taken. now roll them in fine cracker crumbs. and fry brown. =Fried Tomatoes.Breakfast Dainties. and should be served at once. pour the kidneys over them. arrange the tomatoes in the centre. Murrey =Hominy Fritters. which spoils them. cut off a little of the root end. Simmer until tender. whisk into it the milk.=--Dainty lamb chops require but a moment's cooking. trim them neatly. one gill of cream. one beaten egg. in which you are to fry them. well-filled tomatoes. toss them about for a moment. Plain broiled or papered chops may be served in this way. which. to extract the juice. melt an ounce of butter in a pan. Have prepared the following sauce: Add to a pint of milk a tablespoonful of flour.=--Select three smooth. salt. add the peas: shake the pan to prevent burning. salt. take hold of the end of the rib. to prevent burning.=--Peel a quart of mushrooms. and the sweetest of sweet butter. and a tablespoonful or two of minced celery. moisten with a little broth made from the turkey bones. Trim off all skin and most of the fat. two tablespoonfuls of corn-starch. add to the dish. dissolve a teaspoonful of flour in cold water. add a little more cream. and dip the chops a moment in hot fat. sautée) in a small quantity of hot fat. and just a suspicion of onion. and when it creams. place the chops around this. remove the pieces of steak. Slice a calf's kidneys. add salt and pepper. =Mushrooms on Toast. or game can be utilized in this way. and a very little mace. Some add a little sherry to the dish before removing from the range. . Poach one or two eggs for each person. rather. place the egg on top. Season with salt and pepper. arrange the minced meat neatly on slices of buttered toast. and serve.=--Take one pint of boiled hominy. When the peas are heated through they require no longer cooking.=--Cut up half an onion. season with salt and cayenne. Toast a few slices of bread. will dry quickly over the fire. and. mix to a batter. Sautéed. and let it simmer until it thickens. =Lamb Chops with French Peas. when done. A few mushrooms cut up and strewn over the dish will be appreciated by many. and serve. toss about over a slow fire in the pan. put it in a pan with a little butter or turkey fat. brown it in a pan with an ounce of butter. especially on the back. almost any kind of boiled or roast meat. being done.
and bake for three hours. and drain and dry in a napkin. When done. as it is lighter than water. and serve on a hot dish. and for this reason only half the usual quantity of pork is required to produce the desired result. at the end of which time take them out. proceed as follows: Clean them properly. Broiled. arrange them neatly on toast. put the pan in the oven. place a small piece of pork in the pot. The above recipe distributes the pork fat evenly through the beans. tie them with twine.=--To call this homely Yankee dish a "dainty" may surprise many. add a little salt and pepper. and add the beans to within two inches of the top. brush a little butter over each. cut them in two crosswise. leaving the heads on. pick them over while in the water. while the remainder had not been seasoned by it. Next morning change the water twice. pour over them melted butter seasoned with pepper and lemon juice. add a liberal quantity of butter.=--Open a can of sardines. Broiled. Send to table on a napkin. it may well be called so. Dissolve a tablespoonful of black molasses in a pint of warm water. press the halves together. and broil over a fire free from flame and smoke. and wipe it dry. Put into a frying-pan an ounce of sweet butter. and these cooks invariably spoil them. add a liberal quantity of cold water. place the pot in a moderate oven. add half a teaspoonful of salt and a few drops of Worcestershire sauce. let them remain over the fire for about three minutes. salt. The old-fashioned manner of preparing this dish was to place all the pork on top. the result being that the first few spoonfuls of beans contained all the pork fat. place a bird in each half of potato. =Pork and Beans. and naturally rises. change the water two or three times. Squeeze a little lemon and orange juice over them before serving.=--Cut from a medium-sized salt codfish three pieces about two inches square. cover with fresh cold water. when properly prepared. =Sardines. let them cook five minutes longer. when hot. An excellent way to serve them at late breakfast-parties is as follows: Pluck and draw the birds. as they are prepared by the gunners at their club-houses along the Delaware. Bake for three hours longer. Next morning rinse the pieces in fresh cold water. Pour them into a colander carefully to drain. Wash a quart of small white beans in cold water. plump oysters in a napkin. to prevent them from becoming too dry. and remove the fish without breaking them. pour a little well-seasoned melted butter over them. now place a small piece of pork (properly scored on its rind) on the beans. drain. Do not bread-crumb oysters intended for broiling. Take a few large long potatoes. =Reed Birds. and pepper. Heat an old-fashioned beanpot with hot water. When done on both sides. brush a little butter over them. if large. . and bake until the potatoes are done. and broil. and remove their heads. and broil both sides nicely. Remove the common twine and tie them up again with narrow tape or ribbon. =Salt Codfish. add six birds.=--Rub the bars of a wire broiler with a little sweet butter. scrape out part of the inside. scrape off the skin and split them. but. and pour this over the beans.=--The average French cook cannot understand why these "lumps of sweetness" do not require long cooking and elaborate sauces to make them palatable. and serve. Broiled. and let them soak over night. reject all imperfect beans. and place them on the broiler. by Thomas J. To cook them in large quantities.Breakfast Dainties. dry twelve large. At the end of five minutes turn them with a long-handled spoon. then put them in a large iron pot. Murrey 15 =Oysters. arrange them in a baking-tin. and add a little more warm water. and simmer them slowly for four hours. toss them about to cook evenly. put them between a double wire broiler. and serve. Pluck and draw the birds. and serve with hot Boston brown bread. and soak in water over night. split each piece in two.
cut off the legs. Ten minutes is sufficient to cook a pound of country sausages. and broil. and the ascending smoke pervades the whole house. =Steak. provided the oven be quite hot. half a pint of claret or white wine. add a gill of rich soup-stock and a teaspoonful of flour dissolved in a little cold water. known to dealers under the name of "Connoisseur Ketchup. Sauce Bordelaise. A most excellent tomato sauce is made of a brilliant red ketchup. better still. fry them in butter until brown. and serve. and send to table with =sauce tartare= (which see)." Take half a pint of it. Spring chicken may be treated in the same way. =Sauce Bearnaise. and very little mace. Sauce Bearnaise. plain vinegar. rub olive-oil or butter over it. =Squabs= are very nice broiled. salt. put them in a pan. put the pulp in a clean. two shallots. clean them. and broil over a charcoal fire. and fasten the ends with wooden toothpicks. and if not quite thick enough add a little browned flour.=--Reduce a gallon of strong. =Smelts. simmer them gently for three quarters of an hour. simmer until it thickens. and a few sprigs of parsley and a very small piece of onion. Place a thin wide slice of bacon over the breast. add a pint of strong clear soup or beef gravy. by Thomas J. a dozen capers. and broil over a charcoal fire. =Steak. Beat up the yolks of four eggs. serve. clear soup to a quart by constant boiling. add a little pepper and salt. rub a little oil over them. a clove of garlic. leaving the heads on. place it on a hot dish. and. Murrey =Sauce Tartare. . quartered. stir to prevent burning. dip them in beaten egg. is that the spattering fat covers the range. and fry in very hot fat. salt. Press them through a fine sieve. This may be avoided by putting them in a baking-pan and cooking them in the oven. or it will curdle. and serve with sauce Bearnaise. Stir with a wooden spoon. when quite thick. and bake to a delicate brown. and fasten the loose end of the neck to the back. dredge with a little flour. roll them in fine cracker dust. and the expressed juice of garlic or shallots). pepper.=--Open a can of Baldwin tomatoes. 16 =Sausages. serve hot or cold apple sauce with them. =Tomato Sauce. garnish with parsley and lemons. rub a little oil over it.Breakfast Dainties.=--Clean thoroughly six medium-sized smelts. and remove the heads without breaking or tearing the neck skin. a tablespoonful of strong garlic vinegar (or. hot stewpan. and separate the skin over the breast from the flesh.=--Select a steak cut from the best part of the sirloin. with a little butter. Tenderloin. fill this with a nicely-seasoned bread stuffing. Care must be exercised not to add the soup while hot to the eggs.=--Thoroughly clean the smelts. place them on a double broiler. heat it gently. and yet do not add it cold. simmer. which contain but little liquid. and add gradually--whisking all the time--the reduced soup. serve with fresh green peas. if preferred. serve with sauce tartare (which see).=--A disagreeable feature of sausages. =Smelts. when cooked in the ordinary manner. or. They are excellent when split in two and broiled.=--Chop together one small pickle. When done. split them down the back. insert the forefinger in it. Apple fritters also are acceptable with sausages. to these add half a pint of Mayonnaise and a teaspoonful of French mustard. Fried. and a teaspoonful of chopped parsley. flatten it out a little. season with salt. cayenne. pour them into a buttered saucepan. bruised. Sirloin. serve with the following sauce: =Sauce Bordelaise= is easiest made as follows: Chop up one medium onion. pepper. but are at their best served as follows. Broiled. trim it neatly.=--Cut a thick steak off the large end of a beef tenderloin.--Select a pair of plump birds. and a little lemon juice.
--Fry a small onion brown. return to the pan.. formerly professional caterer of the Astor House. and fifty recipes for soups of all kinds.=--Select two medium-sized veal steaks. serve with sauce Robert. 50 cts. =Veal Cutlet. and cayenne. may also be served with this sauce. with original design. . Each one of the above is attractively printed on fine laid paper. and a tablespoonful of French mustard. add the tripe. and his recipes are those which have made the reputation of several famous restaurants. stir the pan to prevent burning. cover the bottom of a hot dish with tomato sauce. New York. Murrey Ordinary ketchups do not have the proper color. simple and elaborate. BREAKFAST DAINTIES." --Christian Union. dip in beaten egg. When done. when properly prepared by a simple process. Containing much valuable information concerning soups and soup-making. Mr. Contains fifty recipes for salads and several for salad dressings. a teaspoonful of chopped parsley. Mr. add the contents of the pan to it. salad herbs. etc. COOKERY BOOKS. fruits.=--Cut up half a pound of cold boiled tripe into neat squares. "One of the most charming little cook books recently published. made as follows. etc.. beverages and dainty dishes. one of strong vinegar. FIFTY SALADS. and other leading hotels. as well as remarks upon salad-making. by Thomas J. simmer until brown. add a little more flour if not thick enough. By THOMAS J. Return the tripe and a dozen oysters. salt. Philadelphia. ***** FIFTY SOUPS. With many valuable hints and directions concerning breakfast breads. roll in bread crumbs. and serve. add to the broth a little butter rolled in flour.Breakfast Dainties. take out the tripe. simmer for a few minutes longer. =Tripe Lyonnaise. 16mo." --Domestic Monthly. add to it a gill each of clear soup and white wine. strain. is very nutritious and easily digested. and fry to a delicate brown. Sauce Robert. boards. 17 Cut up half a pound of well-washed tripe. =Tripe with Oysters. and serve. and pepper. Continental Hotel. and fry very well done in the hottest of hot fat. and are likely to sour when heated. broiled. Covers in colors. and add a teaspoonful of tarragon vinegar. "A practical chef. Murrey's own recipes. Cutlets or veal chops. Murrey brings to his volume the experience of many years in the leading kitchens of New York. MURREY.=--Tripe. half a teaspoonful of browned flour. Put two ounces of butter and a tablespoonful of chopped onion in a pan. salt. or cut one large one in two. simmer for three quarters of an hour in water slightly salted.
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