Breakfast and Tea

Ingredients

• 1 quart of cold real
• 1 teaspoonful of flonr
• 1 teaspoonful of salt
• 2 quarts of boiling water in a large etew-^an
• 3 tablespoonfuls of cooked ham
• 1 tablespoonful of bntt«r
• a cupful of cream
• a spoonful of butter aod ponr in the beaten egg
• 1 tftblespoouful of bntter
• 1 copful of stock
• 1 tablespoonfnl of butter
• 10 minntflb
• 6 mintites
• 1 teaspoonfal of lemon- ^oioe
• 1 cvpfal of stock
• 2 tableapoonfnls of bntter
• 5 miantes in boiling tat
• 6 eggs
• 2 tablespoodfulb of butter
• 1 capful of unelf-chopped cooked ham
• 1 tablespoonfal of butter
• 3 eggs
• 2 eggs
• 1 tat^espoonfnt of butter
• 1 teaspooncol of mustard
• 1 capful of hominj in 2 waters
• 2 waters
• 1 qntrt ot boiling wster
• 1 tempoonfol of mit
• 60 minates
• two things
• 1 cnpfol of oatmeal which haa been wet
• 1 honr
• 20 minntae « loafer
• one part will be cooked liard before tlie oilier part ia lieated ihrougli
• 8 inclies will eook an omelet made witli 4 eggs
• 4 eggs
• 1 feispoonful of salt
• 2 tablespoonriils of milk
• 1 lable- tpoonfiil of butter
• 1 cupf^il of cool^ed chicken
• 1 tablespoonfol of floor
• 1 teaapoonfal of ealt
• 1 qoart of boiling water
• 1 tablespoonfal of salt in a frying* pan
• 1 minnte
• 2 tablespoonfulb of milk
• 2 minatcb will cook
• 10 miuntes
• 20 minntes
• 10 miuulea maltes tlic jolks hard
• 20 minntes malccs tlicm light
• 10 minntes trill boil tliem hard
• 2 egg^
• salt
• pepper

Directions

1. Heat Hash.

2. Chop rather' fine anj kind «f cold meat, corned beef ii, hotTever, the iKSt. To each pint add 1| pint of cold boiled potatoes, chopped fine ; 1 tftblespoouful of bntter and 1 copful of stock ; or, if no stock is on hand, J" <>' * cupfnl of hot trater. Season with salt and pepper to taste. Fat the mixture in a frjing-pan and stir over the fire for about 8 minutes, being careful not to burn. Sftrend smoothtj. Cover the pan and set back where the hash will brown slowly. It will toko about 30 minutes. When done, fold like an omelet and tnm on to m hot dish. Garnish with points of toast and parsley. Serve hot. If tliere are no cold potatoes the same qnantity of hot mashed potatoes may be used.

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5. Vegetable Hash.

6. Chop, not very fine, the vegetables left from % boiled dinner, and season with salt and pepper. To each quart of Uie chopped Tegettbles odd \ capful of stock and 1 tablespoonfnl of butter. Heat alowly in a frying-pan. Turn into a hoC dish when done, and serve immediately. If vinegar is liked, 2 or more lablespoonfula of it can be eUrred into th6 Iiash while it is heating.

7. Breaded Sausaffes.

8. Wipe Uie uuugea dijr. Dip Uiem in beaten eggs uid biead-cnuatM. Fat them ia the fi7iig-pui and ploDge into boiling fat. Cook 10 minntflB. Serre with a garnish of toasted bread and paisley.

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10. I^onnaise Tripe.

11. About 1 lb. of cooked tripe, cnt in small pieces ; i tableapoonfok of butter, I of chopped onion, 1 of Tineger, salt and pepper. Put the onion and butter in a frjing-pan, and when the onion tarns jellow, pat in tii« toipe. Cook 6 mintites. Season with the salt, pepper and vint^r. Serve on slices of toast.

12. Hlaoed Veal and Eggs.

13. 1 quart of cold real, chopped rather coarse ; 1 teaspoonfal of lemon- ^oioe, 1 cvpfal of stock or water, 2 tableapoonfnls of bntter, 1 teaspoonful of flonr, aalt and pepper. Uelt the batter in the fr;ing>pan. Add the floor to it. Stir till smooth, and add the stock and seasoning. When it boib op, add the chopped veal. Heat thoroughly, and dish on slice!' of tOHt. Pat a dropped ^g in the centre of each slice, and serre Tery hot.

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15. Ohloken Ontleta.

16. SensoD pieces of cold chicken or tarke; with ibU Bnd pepper. Dip in melted batter; let this cool on the meat, and dip in beaten egg and in fine bread-cnimbs. Fr; in batter till a delicate brown. Serve on elices of hot toast, with either a white (No. 2) or carrj (No. 17) aance poured aroand. PieceE oF cold veal make a nice dlah if prepared in thia manner.

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22. Liver and Baoon.

23. Cnt in thin slices, seasoD witli salt sad pepper, and cut again into smalt squares. Place on a skewer pieces of liver and bacon alternately. Fry 5 miantes in boiling tat. Slip off From the skewer on to toasted bread, and serve immediately.

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25. Ham and Eggs on Toast.

26. Chop fine tiie trimmings from cold boiled or roasted ham. Toast and butter slices of bread. Spread the ham on these, and place in the oven for about 3 minutes. Beat 6 eggs with ^ cupful of milk, a little pepper and 1 teaspoonful of salt. Put this mixture in a eauce-pan with

27. 2 tablespooDfulB of butter, and. stir over tbc fire antil it begioB to tiiidcen. Take off, and beat for a moment; then spread on tbc ham and toast. Serve immediately.

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32. Ham Crcxmettes.

33. 1 capful of Unelf-chopped cooked ham, 1 of bread-crumbs, 2 of hot mashed potatoes, 1 tablespoonfal of butter, 3 eggs and a Epeck oE cayenne. Beat the bam, cayenne, butter, and 2 of tlie eggs into the potatoes. Let the mixture cool slightly, and shape like croquettes. Boll in the bread- crumbs, dip in beaten egg and again in bread-crumbs, put in a frying basket and plunge into boiling fat. Cook 2 minutes. Drain and serre.

34. Welsib. Rare-bit.

35. ^ lb. of chmse, 2 eggs, a speck of cayenne, 1 tat^espoonfnt of butter, 1 teaspoonCol of mustard, ^ a teaspoonfal of salt, and \ a cupful of cream. Break the cheese in small pieces and pot it and the other ingredients in a sance-pan, which put in boiling water. Stir vtitit the cbaeae melts; then spread the mixture on ilices of toait. Serra immediately.

36. BBBAXrin AMD TU.

37. Wwh 1 capful of hominj in 2 waters ; then atir it into 1 qntrt ot boiling wster, vith 1 teMpoonfol of Mit, ud boil from SO to 60 minates. Tlio Utter time is the better. Be urefnl that the hominj does not bnm. It can be naed more than oatmeal, as it is good with any kind of meat. It is appropriate for any meal, and is nice eat«u warm or cold with milk.

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39. Oatmeal- Oatmeal, Indian meal and hominy need two things for perfection — plenty of water when ptit on to boil, and a long time for boiling. Have abont 2 quarts of boiling water in a large etew-^an, and stir into it 1 cnpfol of oatmeal which haa been wet with cold water. Boil 1 honr, stirring often, and then add ^ a spoonfol of salt, and boil 1 hour longer. If it should get too stiff add more boiling water ; or, if too thin, boil a little longer. Yon cannot boil too mnoh. The only trouble in cooking oatmeal is that it takes a long time. If there is not an abundance of water at first the oatmeal will not be very good, no matter bow much may be added during the cooking.

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43. MuBoatliie.

44. This is a new form of oatmeaL In reality it la not meal bat aiaply rthe oata rolled.

45. To eook it stir a ca^vl of it, dry, into a qnart of boiling water Mid boil for 20 minntae « loafer. This will m^ a aonp-plato ftUL

46. EGK3-S. Omelets.

47. To insure snccen, liaTe the p&n eery hot and do Dot pat in too mach egg at one time, otlicrwine one part will be cooked liard before tlie oilier part ia lieated Ihrougli. A pan measuring 8 inclies will eook an omelet made witli 4 eggs ; If mora egga are used, a larger pan ia necessary.

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50. Plain Omelet.

51. * eggs, 1 feispoonful of salt, 2 tablespoonriils of milk, 1 lable- tpoonfiil of butter. Be«t the eggi light, and add the iilt and milk. Have the pan vay hot. Put in a spoonful of butter aod ponr in the beaten egg. Shake vigorouslf on the hottest part of the store until the egg begins to thicken ; then let it stand a few seconds tft brown. Run the knife between the omelet and the siiies of the pan, fold and tarn on « hot dish. Ser»e without delaj.

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55. Ham Omelet.

56. same as plain omelet, and add 3 tablespoonfuls of cooked ham.

57. atlier fine, ns soon as ii begins to thicken.

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61. BSBAK7AST AND TEA. 233 '

62. OMoken Omelet-

63. The same as plain omelet, anil, jut before folding add 1 cupf^il of cool^ed chicken, cat rather fiae, and irarmed in cream aaQce (No. 5).

64. Jelly Omelet

65. The same as the first omelet and, jnst before foldtog, spread with any kind of jelly (cnrrant or grape is the .best, however). Fold quicklv and serve.

66. Baked Omelet-

67. 1^ pint of milk, 4 eggs, 1 tablespoonfol of floor, 1 of bntter, 1 teaapoonfal of ealt. Let the milk come to a boil. Mix the batter and flour together. Ponr the boiling milk on the miztare, which then cook 5 minutes, Btirriog all the while. Fat away to cool. When cooled, add the salt and the tggs, the yolka and whites hariog been beaten aeparately. Ponr into a battered dish, and bake SO minates in a quick oven. Serve at once. The dish shonid hold a littie more than a quart and must be tartktn ware and not (in.

68. Dropped Eggs- Hare 1 qoart of boiling water and 1 tablespoonfal of salt in a frying* pan. Break the eggs in a saucer, one by one, and slide carefully into the salted water. Cook ontjl the white is firm, and lift oat with a giiddle-eake tnnur and plac* on toasted bread. Serre iounediately.

69. I ft. - i Sonunbled Eggs. Na 1.

70. 4 9ggt, 1 tablespoonful of bntt«r, ^ ■ teupoonfnl of ult. Beat tbc flggi ud «dd the ult to them. H«lt the bottsr in tbo sMKC-pao. Tnra in thi beaten eggs nnd stir qaicklj OTer n hot fire for 1 minnte, ud wrre-

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72. 2 eggs, 2 tablespoonfulB of milk, ^ a teMpoonfnl of ult, ^ « teft> •poonfnl of batter. But the egga, and add the aalt and milk. Put the bntter in a imall Baace-pao, and when it melta add the eggs. Stir orer the fire ontil the mixture thickens, being carefol not to let it cook haid. Aboat 2 minatcB will cook it. The eggs when done ebonld be soft and creamy. Berre immediately.

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74. Soft Boiled Eggs- Place the egga in n warm eaocc pan, and cover with ImUng water. Let them stand where thej will keep hot, bat not boil for 10 miuntes. This method will cook both whites and yolk^

75. Another way is to put the eggs in boiling water, and boil 8^ minutes. By this method the white oF the egg ia hardened so qnickly that the heat docs not penetrate to the yolk until the last moment, and consequently the white is hard and tko yolk hardly cooked enoogh. Tbs Grit method is, therefore, the butter.

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81. Hard Boiled Eggs.

82. Put Ibe eggs in hot irater to cover and boil 20 minntes. 10 miuulea maltes tlic jolks hard and soggj ; 20 minntes malccs tlicm light and mcatf. 10 minntes trill boil tliem hard, but tbey are more digestible when boiled 20 minutes.

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84. Egrgs sur le Plat.

85. Little stone Cliinn dishes cnme expressly for iliis mode of serving eg^. Heat and batter the dish, and break into it 2 egg^, being careful not to break tlie jotks. Sprinkle slightly nith salt and pepper, and drop on them ^ h t«aspoonfitl of butter, broken in smcLll pieces. Place in a moderately hot oven until the Tihite is set, nhicli irill be in about d minntes. There ehoutd be a dish for each person. The flavor can be changed by sprinkling a little finely chopped ham or parsley on the plate before patting in the eggs.

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Nutrition, whole recipe (rough)

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.