9999999999999999999999999999999999999999 9999999999999999999999999999999999999999 999999999999999999999999999999999999 ,transcriber's ,note3 ,the chapter title ',,miscellaneous ,,breakfast ,,dishes' was changed to match the ,table of ,contents4 ,it was originally titled ,,dainty ,,dishes4 ,bold words are delimited by ''4 9999999999999999999999999999999999999999 9999999999999999999999999999999999999999 999999999999999999999999999999999999 ,,breakfast ,,dainties ,,by ,,thomas ,j4 ,,murrey ,author of ,fifty ,soups1 ,fifty ,salads1 ,valuable ,cooking ,recipes1 etc4 ,formerly ,professional ,caterer of the ,astor ,house1 ,new ,york1 etc4 ,now good digestion wait on appetite ,and health on both4--,,shakespeare ,illustration3 ,publisher ,seal ,,new ,,york ,,white1 ,,stokes1 ,,allen ,,publishers ,,copyright1 #ahhe4 ,,dedication4 ,to ,my ,friend1 ,frank ,b4 ,thurber1 ,whose efforts to raise the standard of our food products to a higher order have been untiring1 this unpretentious work is most respectfully dedicated by ,,the ,,author4 ,,contents4 ,,page ,,remarks ,,on ,,breakfast ,,cookery1 #i ,,fruits4 ,,apples1 ,,baked1 #aa ,,bananas1 #aa ,,blackberries1 ,,raspberries1 ,,etc41 #aa ,,cantaloupes1 #aa ,,cherries1 #ab ,,currants1 #ab ,,figs ,,and ,,dates1 #ab ,,grapes1 #ab ,,melons1 #ac ,,oranges1 #ac ,,peaches1 #ac ,,pears1 #ac ,,pineapples1 #ad ,,plums1 #ad ,,strawberries1 #ad ,,miscellaneous1 #ad ,,beverages4 ,,coffee1 #ae ,,after ,,dinner ,,coffee1 #ag ,,boiling ,,water ,,for ,,coffee1 #ah ,,tea1 #ah ,,cocoa ,,and ,,chocolate1 #ah ,,bread1 ,,etc4 ,,bread1 #bj ,,home-,,made ,,bread ,,and ,,rolls1 #bc ,,salt1 #bc ,,maize1 ,,or ,,indian ,,corn1 #bd ,,corn ,,bread1 #be ,,corn ,,meal ,,custard1 #be ,,boston ,,brown ,,bread1 #bf ,,maize ,,muffins1 #bf ,,graham ,,muffins1 #bg ,,breakfast ,,biscuit1 #bg ,,milk ,,bread1 #bg ,,rolled ,,wheat ,,biscuit1 #bh ,,to ,,test ,,the ,,oven1 #bh ,,toast4 ,,dry ,,toast1 #bi ,,dip ,,toast1 #bi ,,milk ,,toast1 #cj ,,anchovy ,,toast1 #cj ,,clam ,,toast1 #cj ,,marrow ,,bone ,,toast1 #cj ,,oyster ,,toast1 #ca ,,salmon ,,toast1 #ca ,,tongue ,,toast1 #ca ,,eggs ,,and ,,omelets4 ,,to ,,test ,,eggs1 #cb ,,baked ,,eggs1 #cb ,,omelets1 #cb ,,cheese ,,omelet1 #cd ,,omelet ,,with ,,herbs1 #cd ,,onion ,,omelet1 #cd ,,oyster ,,omelet1 #cd ,,omelette ,,au ,,rhum1 #ce ,,spanish ,,omelet1 #ce ,,sweet ,,omelet1 #cf ,,potatoes4 ,,potatoes ,,in ,,general1 #cf ,,boiled ,,potatoes1 #cg ,,lyonnaise ,,potatoes1 #ch ,,potatoes ,,au ,,cochon1 #ch ,,potatoes ,,au ,,gratin1 #ch ,,potatoes1 ,,saut,,ed1 #ch ,,miscellaneous ,,breakfast ,,dishes4 ,,artichokes 7,,french71 #ci ,,artichokes 7,,french71 ,,fried1 #ci ,,chicken ,,croquettes1 #dj ,,chicken1 ,,devilled1 #dj ,,chicken1 ,,fried1 #dj ,,crabs1 ,,soft-,,shell1 #da ,,filet ,,of ,,sole2 ,,sauce ,,tartare1 #db ,,hamburg ,,steak1 #db ,,hominy ,,fritters1 #dc ,,kidney1 ,,saut,,ed1 #dc ,,lamb ,,chops ,,with ,,french ,,peas1 #dc ,,mushrooms ,,on ,,toast1 #de ,,mutton ,,chops ,,with ,,fried ,,tomatoes1 #de ,,oysters1 ,,broiled1 #df ,,pork ,,and ,,beans1 #df ,,reed ,,birds1 #dh ,,salt ,,codfish1 ,,broiled1 #di ,,sardines1 ,,broiled1 #di ,,sauce ,,tartare1 #di ,,sausages1 #ej ,,smelts1 ,,broiled1 #ej ,,smelts1 ,,fried1 #ej ,,squabs1 #ej ,,steak1 ,,tenderloin2 ,,sauce ,,bearnaise1 #ea ,,steak1 ,,sirloin2 ,,sauce ,,bordelaise1 #eb ,,tomato ,,sauce1 #eb ,,tripe ,,with ,,oysters1 #ec ,,tripe1 ,,lyonnaise1 #ec ,,turkey1 ,,minced1 ,,with ,,poached ,,egg1 #dd ,,veal ,,cutlet1 ,,sauce ,,robert1 #ec ,,remarks ,,on ,,breakfast ,,cookery4 ,dinner may be pleasant1 ,so may social tea2 ,but yet methinks the breakfast ,is best of all the three4 ,the importance of preparing a variety of dainty dishes for the breakfast table is but lightly considered by many who can afford luxuries1 quite as much as by those who little dream of the delightful1 palate-pleasing compounds made from unconsidered trifles4 ,the desire of the average man is to remain in bed until the very last moment4 ,a hurried breakfast of food long cooked awaits the late riser1 who will not masticate it properly when he finally arrives at the breakfast-table1 and the best of housekeepers is discouraged and prevented from ever attempting culinary surprises1 when they are not to be appreciated4 ,in this way she is innocently driven into a rut from which it is difficult to escape when occasions present themselves for offering novelties4 ,the following recipes and remarks will be found valuable assistants to those so situated1 and will offer many practical suggestions intended to develop ingenuity and skilfulness in this much-neglected branch of cookery4 ,avoid asking that innocent but often annoying question1 ,what shall we have for breakfast8 ,rely upon your own resources and inventiveness1 and you will soon master the situation4 ,the average business man generally knows but little of what is or is not in market1 and he dislikes to have his gastronomic knowledge constantly analyzed4 ,should your domestic duties prevent you from occasionally visiting the public markets1 it will be found expedient to subscribe for a reliable newspaper that makes a specialty of reporting the latest gastronomic news4 ,this cannot be accomplished by cook-books1 owing to the fluctuations in prices and the constant arrival of good cheer at seasons when least expected4 ,steaks and chops are looked upon as the substantials of the breakfast-table1 but when served continually they do not give satisfaction1 be they ever so good1 and are not duly appreciated unless interspersed occasionally with lighter dishes4 ,,fruits4 ,apples1 ,baked4--,peel and core six large sour apples2 mix together a cup of sugar1 half a teaspoonful of mixed ground spice1 a saltspoonful of salt1 two tablespoonfuls of grated cracker crumbs1 and two tablespoonfuls of milk or water4 ,fill the core with the mixture2 put the apples in a pan1 and bake2 serve them hot or cold with sweetened cream4 ,a border of whipped cream around the apples may be substituted for the plain cream4 ,apples may be served sliced1 covered with sugar and a mild liquor poured over them1 and topped off with whipped cream4 ,bananas4--,select short1 thick1 red or yellow bananas2 peel and cut them in quarters lengthwise2 serve on a napkin4 ,blackberries1 ,raspberries1 ,whortleberries1 etc41 are too well known to require instructions as to how they should be served2 but a word of caution is necessary4 ,they should be very thoroughly examined before they are served2 all stems1 bruised berries1 and unripe fruit should be removed1 and a thorough search made for minute particles of grit and for insects4 ,cantaloupes1 or small melons1 should be placed on ice the night preceding their use4 ,cut or slice off the top of each melon2 remove the seeds1 and replace them with fine ice2 replace the covers1 and send to table looking as though uncut4 ,should they taste insipid1 trim off the rind1 cut the remainder into neat pieces1 pour over them a plain salad-dressing1 and they will be found quite palatable4 ,cherries4--,if large1 fine-looking fruit1 serve them plain2 but they must be cold to be palatable4 ,keep them on ice over night1 or serve glasses of fine ice to each guest1 with the fruit arranged on top of it4 ,currants4--,large1 fine clusters should be served on the stem1 arranged on a fruit-stand alone1 or in layers alternated with mulberries1 raspberries1 or other seasonable fruits4 ,serve with powdered sugar4 ,figs and ,dates may be served at breakfast4 ,grapes4--,malaga1 ,tokay1 ,hamburg1 and similar varieties of grapes should be well rinsed in ice-water1 and cut into small bunches with fruit scissors4 ,place on a glass dish1 or dishes surrounded by fine ice1 and1 if plentiful1 do not divide the clusters1 but drain them out of ice-water4 ,serve on a neatly-folded napkin1 a bunch for each guest4 ,melons4--,the best way to eat melons is unquestionably with a little salt2 they should be kept over night in an ice-box and served at the following breakfast2 but melons are very deceptive2 they may look delicious1 but1 from growing in or near the same garden where squashes and pumpkins are raised1 they often taste as insipid as these vegetables would if eaten raw4 ,in this case they are made very palatable by cutting the edible part into slices1 and serving them with plain dressing of oil1 vinegar1 pepper1 and salt4 ,oranges4--,of the many ways of serving oranges1 ,i prefer them sliced4 ,if in summer1 keep them cold until wanted4 ,remove all seeds1 and cut large slices in two4 ,mandarins are served whole1 with the peel scored but not removed4 ,peaches4--,if the peaches are large and perfect do not slice them1 but serve them whole2 wipe or brush off the feathery coating1 arrange them neatly on the fruit-dish1 and decorate them with fresh green leaves and flowers4 ,sliced peaches turn a rusty brown color if allowed to stand after cutting them4 ,should this occur1 cover them with whipped cream properly sweetened4 ,pears4--,fine-flavored pears should be served whole2 inferior pears1 sliced and dredged with sugar2 they are acceptable when mixed with other fruits4 ,pineapples are best served as a salad4 ,pare and dig out the eyes2 take hold of the crown of the pine with the left hand2 take a fork in the right hand1 and with it tear the pine into shreds1 until the core is reached1 which throw away4 ,arrange the shredded fruit lightly in a compote1 add a liberal quantity of powdered sugar1 a wine-glassful of ,curaoa1 and half a wine-glassful of brandy4 ,alternate layers of shredded pineapple and fresh cocoanut served with a sauce of orange juice1 seasoned with sugar and liquors1 is excellent4 ,plums are too often picked before they are quite ripe1 which prevents them from becoming popular as a breakfast fruit2 this is true of ,apricots also4 ,strawberries are often objectionable1 owing to grit2 wash1 or rather rinse them in water1 drain on a napkin1 and serve with vanilla-flavored whipped cream for a change4 ,nearly all tropical fruits that are imported are excellent breakfast fruits1 such as the alligator pear1 ,lechosa prickly pear1 pomegranate1 tropical mango1 and many others4 ,,beverages4 ,coffee4--,the coffee-tree is a much-branched tree of the cinchona family1 not exceeding twenty feet in height1 and much resembling a cherry-tree4 ,its pale green leaves are about six inches in length4 ,the flowers are in clusters in the axils of the leaves1 are white in color1 resembling orange-tree flowers1 and perfume the air4 ,the fruit on ripening turns from green to red1 and is about the size of a cherry or cranberry1 each containing two seeds closely united by their flat sides4 ,these being removed and separated1 become the coffee of commerce4 ,how to make good coffee is the great problem of domestic life4 ,tastes naturally differ1 and some prefer a quantity of chicory1 while to others the very name of this most wholesome plant 7but keep it out of coffee7 will produce nausea4 ,purchase coffee from large dealers who roast it daily4 ,have it ground moderately fine1 and do not purchase large quantities at a time4 ,at home keep the coffee in air-tight jars or cans when not in use4 ,the old-fashioned coffee-pot has much to recommend it1 and the only possible objection to it is that it makes a cloudy beverage4 ,those who find this objectionable should use one of the many patented modern filters4 ,when the coffee is finely ground these filter-pots are the best to use4 ,put three ounces of finely-ground coffee in the top compartment of the coffee-pot2 pour a quart of boiling water over it2 let it filter through2 add half a pint more of boiling water2 let it filter through1 and pour it out into a hot measure1 and pour it through the filter again4 ,let it stand a moment on the range1 and you have coffee as clear as wine2 but unless your pot1 measure1 and the water are very hot1 the coffee will taste as though it had become cold and then warmed over4 ,no eggs or other foreign substances are used to clear or settle the coffee4 ,as ,i do not object to a sediment in my cup1 ,i use the old-fashioned coffee-pot4 ,i first heat the pot1 and put the coffee into a loose muslin bag1 and pour a quart of boiling water over every three ounces of coffee4 ,i let it boil1 or rather come to a boiling point a moment2 then let it stand to settle4 ,should it not do so rapidly enough1 ,i pour a few tablespoonfuls of cold water round the inside edge of the coffee-pot4 ,it is advisable to tie a thread to the bag1 with which it may be drawn out of the coffee1 if desired4 ,now1 heat the coffee cup2 fill it one third full of hot1 but not boiled1 cream2 then add the coffee1 and serve4 ,one word as to eggs used in making coffee4 ,i admit that a different flavor is produced when they are used2 but the albumen of the eggs covers the coffee grains1 and coagulates1 preventing the escape of the properties of the coffee1 and compelling one to use nearly double the quantity of coffee to produce the same result as when eggs are not used4 ,pure ,java1 if of a high order1 does not need other brands of coffee to make it palatable2 but1 as a rule1 most of the coffees sold at the grocers' are improved by blending or mixing one third each of pure ,mocha1 ,java1 and ,maracaibo to make a rich cup of coffee1 while a mixture of two thirds ,mandehling ,java and one third male berry 7so called7 ,java produces excellent results4 ,mexico coffee is quite acceptable1 but the producers must clean it properly if they expect to receive patronage4 ,after-dinner ,coffee4--,use three ounces of finely-ground coffee to a pint of boiling water4 ,old ,government ,java does make a very satisfactory cup of after-dinner coffee4 ,the after-dinner coffee found at most of the first-class restaurants in ,new ,york1 such as the ,brunswick1 etc41 contains chicory4 ,boiling ,water is a very important desideratum in the making of good coffee4 ,the water should be fresh from the main pipe1 boiled two or three minutes1 and then added to the coffee4 ,servants frequently use water drawn from the range boiler1 or water that has stood long in the tea-kettle2 in either case the coffee will be insipid4 ,tea4--,the constituents of tea are very much the same as those of coffee--theine 7an aromatic oil71 sugar and gum1 and a form of tannic acid4 ,green tea is more astringent than the other varieties1 partly because it contains more tannin1 and partly because it is sophisticated to adapt it to a peculiar taste4 ,whatever variety of tea used1 do not allow the beverage to boil2 put the tea in a black earthen tea-pot previously heated2 pour boiling water over it2 let it draw for two minutes1 and the process is at an end4 ,charitable institutions would find it advantageous to grind tea to powder2 in this way one half the quantity of tea ordinarily used is saved4 ,cocoa and ,chocolate are obtained from the seeds of ,theobroma cacao4 ,the active principle is theobromine1 a substance which resembles the alkaloids of coffee and tea1 except that it contains more nitrogen than theine and caffeine4 ,another important difference between cacao 7not cocoa7 and coffee or tea is the large amount of fat or cacao-butter contained in the bean4 ,the seed receptacle resembles a large black cucumber1 containing from ten to thirty leaves1 which are roasted like coffee4 ,the husks are then taken off1 and are called cacao shells4 ,the best cacao is made from the bean after the husks are removed4 ,chocolate is the finely-ground powder from the kernels mixed to a paste1 with or without sugar4 ,the product of this seed1 being rich in fatty matters1 is more difficult to digest1 and many dyspeptics cannot use it unless the fats have been removed1 which is now done by manufacturers4 ,nearly all brands of cacao and chocolate are recommended to be prepared at table2 but it is much better to prepare them before the meal1 and allow it to boil at least once before serving4 ,,bread1 ,,rolls1 ,,etc4 ,bread4--,the word is derived from the ,anglo-,saxon bracan1 to bruise1 to pound1 which is expressive of the ancient mode of preparing the grain4 ,bread was not introduced into ,rome until five hundred and fifty years after its foundation4 ,pliny informs us that the ,romans learned this1 with many other improvements1 during the war with ,perseus1 ,king of ,macedon4 ,the armies1 on their return1 brought ,grecian bakers with them into ,italy1 who were called pistores1 from their ancient practice of bruising the grain in mortars4 ,the ,greeks ascribed the invention of bread-making to ,pan2 but the ,chaldeans and ,egyptians were acquainted with it at a still more remote period4 ,in the paintings discovered in the tombs of ,egypt the various processes used by them in bread-making are distinctly represented4 ,bread from wheat was first made in ,china1 #bjjj ,b4,c4 ,an extensive variety of substances is used in making bread2 the roots1 shoots1 bark1 flowers1 fruits1 and seeds of trees and plants have been1 and are still1 made into bread by semi-civilized races4 ,in ,iceland codfish is dried and beaten to a powder1 and made into bread4 ,bread is universally admitted to be a matter deserving the serious consideration of all good housewives4 ,it is no longer a luxury1 as in olden times1 but a positive necessity2 upon it depends the health of all mankind4 ,it is1 therefore1 highly important that its ingredients should be of the very best quality4 ,at no time is this question more seriously to be considered than when changing the food of infants from liquids to solid food4 ,bakers' bread cannot always be relied upon4 ,one never knows to what extent the flour has been mixed with brands of flour made from musty or sprouted wheat1 as the baker can make what appears to be good bread from these by mixing them with what is known as garlic flour1 which is a grade of flour ground with garlic1 the effect being to conceal other unpleasant odors4 ,their flour is often stored in damp cellars1 where1 under the influence of heat that is not strong enough to expel moisture1 fermentation takes place in it1 exactly as it does in bread-making1 except on a smaller scale4 ,any flour containing too much moisture is likely to heat1 or sour1 and flour of the best quality1 when placed in damp1 stuffy cellars1 where it will absorb moisture1 is likely to do the same thing4 ,the yeast used by many bakers is deserving the attention of the ,health ,department4 ,damaged hops are often used1 which1 when boiled too long1 impart their obnoxious flavor to the yeast1 and to the bread made from it4 ,if what is known as head yeast be allowed to ferment too far--as is often the case--it will sour the stock yeast2 or if the fermentation be too feeble1 the result in either case will be unhealthy bread4 ,potatoes used in making potato ferment are often of a very inferior quality1 and impart their rankness to the bread4 ,when bread is sold by weight an excess of water is introduced to brands of dry flour1 which absorb more than others1 and the result is heavy1 dark1 pasty bread1 which is often sour4 ,by the producer of inferior bread these little items are not taken into consideration4 ,the bread has been made1 and it must be sold2 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 reputations1 is endangering the health of her family4 ,i particularly warn my readers against bakers seeking customers by cutting rates2 they cannot supply good bread at low rates without using inferior flour4 ,home-made ,bread4--,to make good bread or rolls1 take five potatoes2 peel and cut them up1 and boil in water enough to cover them2 when done1 mash them smooth in the water in which they were boiled2 when cool1 not cold1 add a gill of liquid yeast1 a dessert-spoonful of sugar1 a salt-tablespoonful of lard1 and a pint of flour4 ,mix together lightly until it is of a pasty1 sticky consistency2 cover and set it in a warm place to rise2 it will rise in two or three hours1 and should look almost like yeast4 ,stir into this three pints of flour and1 if necessary1 a little cold water2 the dough should be rather soft1 and need not be kneaded more than half an hour4 ,set in a moderately warm place for four hours2 it is now ready to be shaped into loaves and baked2 but it is better to push it down from the sides of the bread-pan1 and let it rise again and again1 until the third time1 which is ample4 ,knead until smooth1 and if too soft1 add a little more flour4 ,for rolls1 roll out and cut into rounds4 ,use the rolling-pin slightly1 batter1 and fold4 ,baking-pans should be well greased4 ,salt is always used in bread-making1 not only on account of its flavor1 which destroys the insipid1 raw taste of the flour1 but because it makes the dough rise better4 ,it is therefore highly important that it should be of the best quality1 as it has an affinity for the kidneys and other organs1 and acts upon them powerfully4 ,as it is the smallest item in the expense of a family1 no pains should be spared in procuring the best in market4 ,american manufacturers have not as yet made a salt free from foreign flavors and suitable to delicate cookery2 its peculiar fishy flavor is objectionable1 and gives to bread a taste that leads the eater thereof to imagine it had been sliced with a fish-knife4 ,most of the leading grocers sell an ,english salt that is a very valuable assistant in bread-making4 ,maize or ,indian ,corn is the noblest of the cereal grasses1 and deserves our liberal patronage and constant praise4 ,from it can be produced an infinite variety of nutritious food1 from ,tennyson's dusky loaf that smelt of home to the simple hoe cake of ,old ,black ,joe4 ,to enumerate all of the good things produced from corn would make a volume five times the size of this little book4 ,enough has been said to practically demonstrate the necessity of our being at all times aware of its excellent qualities1 if we value health and subsequent happiness4 ,in ,america no national question is of more importance than the success or failure of the corn crop4 ,upon it depends the success not only of large business enterprises1 but of business centres4 ,nearly all of the important domestic animals that are used as food are fed upon it exclusively1 and a large percentage of the population depends upon it--directly or indirectly--for very existence1 which is conclusive evidence that a failure of this important cereal means starvation and bankruptcy to many1 which the failure of the wheat crop would not effect4 ,corn ,bread4--,sift half a pound each of corn meal and flour1 add a scant teaspoonful of salt and a tablespoonful of wheat baking powder4 ,beat together one ounce of powdered sugar1 two eggs1 and one ounce of butter2 add these to the flour2 then gradually add nearly a pint of milk1 to make a thin batter1 and bake in a hot oven4 ,corn-meal ,custard4--,beat up three eggs2 add to them a quart of milk and an ounce each of butter and sugar4 ,mix and add gradually a quarter of a pound of very fine corn meal2 flavor with nutmeg4 ,pour into custard cups1 and boil or steam for ten minutes2 then put them in the oven a moment to brown on top4 ,boston ,brown ,bread4--,sift together half a pound each of rye and wheat flour1 one pound of corn meal1 one heaping teaspoonful of salt1 a heaping tablespoonful of brown sugar1 and one of wheat baking powder4 ,wash1 peel1 and boil two medium-sized potatoes2 rub them through a sieve2 thin out the potato with nearly a pint of water1 and use this to make the batter4 ,pour it into well-greased moulds having covers2 set them into hot water to within two inches of the top of the moulds1 and boil for two hours2 then take them out of the water1 remove the cover1 and place them in the oven for twenty minutes4 ,a ,boston brown bread preparation put up by the ,boston ,cereal ,manufacturing ,company is an article of food quite recently introduced1 which saves much of the difficult details necessary to make this excellent ,new ,england loaf4 ,maize ,muffins4--,this very latest preparation deserves special mention1 as being the highest and most scientific product of corn that has been introduced for public consideration4 ,it is known as shredded maize1 and from it a most excellent porridge can be made in ten minutes4 ,griddle cakes1 sweet puddings1 and especially breakfast rolls made of it are delightful4 ,most excellent muffins are prepared as follows3 ,mix together one pound of shredded maize1 one pint of hot milk1 a teaspoonful of salt1 and one ounce of butter2 let it cool1 and whisk into it three beaten eggs1 one ounce of sugar1 and two teaspoonfuls of wheat baking powder2 mix thoroughly2 half fill the muffin-rings1 and bake in a hot oven4 ,graham ,muffins4--,sift one quart of graham flour1 half a teaspoonful of salt1 and a heaping tablespoonful of wheat baking powder2 add two ounces of butter and two beaten eggs1 with milk enough to make a thin batter4 ,mix4 ,half fill the greased muffin-rings1 and bake in a quick oven4 ,breakfast ,biscuits4--,sift one quart of flour1 half a teaspoonful of salt1 and a scant tablespoonful of wheat baking powder2 add half an ounce of butter2 mix together1 and add milk enough to make a batter2 roll out the dough on a floured board2 dredge it with flour2 cut out the biscuits2 place them on a buttered tin1 and bake in a quick oven4 ,milk ,bread4--,sift one and a half pounds of flour1 a teaspoonful of salt1 half an ounce of powdered sugar1 same of melted butter1 and two tablespoonfuls of wheat baking powder4 ,simmer a pint of milk2 let it cool2 add it to the flour2 beat it with a plated knife2 shape it into loaves4 ,let stand for half an hour in well-greased pans1 covered1 then bake in a quick oven4 ,rolled-wheat ,biscuit4--,half a pint each of rolled wheat and flour1 one coffeespoonful of salt1 two teaspoonfuls of wheat baking powder1 one tablespoonful of powdered sugar1 and one teaspoonful of lard or melted butter4 ,add milk enough to make a batter1 and bake in small tins in a quick oven4 ,to ,test the ,oven4--,throw on the floor of the oven a tablespoonful of new flour2 if it takes fire or assumes a dark brown color1 the temperature is too high1 and the oven must be allowed to cool4 ,if the flour remains white after the lapse of a few seconds1 the temperature is too low4 ,when the oven is of the proper temperature the flour will turn a brownish yellow and look slightly scorched4 ,,toast4 ,toast is very palatable and digestible when properly prepared4 ,many seem to think that they have made toast when they brown the outside of a slice of bread4 ,have they8 ,the object in making toast is to evaporate all moisture from the bread1 and holding a slice over the fire to singe does not accomplish this2 it only warms the moisture1 making the inside of the bread doughy and decidedly indigestible4 ,the true way of preparing it is to cut the bread into slices a quarter of an inch thick1 trim off all crust1 put the slices in a pan or plate1 place them in the oven--which must not be too hot--take them out when a delicate brown1 and butter at once4 ,for my own use ,i dry all home-made bread in this manner4 ,dry ,toast should be served within the folds of a napkin if you wish to keep it hot2 toast-racks allow the heat to escape1 and they are not recommended4 ,dip ,toast4--,prepare the toast as above directed2 dip the edges into hot water quickly1 and butter at once4 ,this is also called water toast4 ,milk ,toast4--,wet the pan to be used with cold water1 which prevents burning4 ,melt an ounce of floured butter2 whisk into it a pint of hot milk2 add a little salt2 simmer4 ,prepare four slices of toast2 put them in a deep dish one at a time2 pour a little of the milk over each1 and over the last one pour the remainder of the milk4 ,anchovy ,toast4--,the best way to prepare this appetizing dish is as follows3 ,toast the bread and trim it neatly1 and place it near the range to keep warm2 next prepare a dip1 as for ordinary cream toast2 spread a thin layer of anchovy paste on each slice of bread2 place in a hot1 deep dish2 pour the prepared cream over them1 and serve4 ,clam ,toast4--,chop up two dozen small clams into fine pieces2 simmer for thirty minutes in hot water enough to cover them4 ,beat up the yolks of two eggs2 add a little cayenne and a gill of warmed milk2 dissolve half a teaspoonful of flour in a little cold milk2 simmer all together2 pour over buttered toast1 and serve4 ,marrow-bone ,toast4--,procure two beef shin-bones about six to eight inches long2 cover them with dough1 and wrap them in muslin2 pour hot water enough to cover them1 and boil for an hour and a half4 ,remove cloth and dough2 shake or draw out the marrow with a long-handled fork upon slices of hot toast4 ,add salt1 cayenne1 and1 if convenient1 a little chopped celery1 and serve4 ,oyster ,toast4--,select fifteen plump oysters2 chop them fine1 and add salt1 pepper1 and a suspicion of nutmeg4 ,beat up the yolks of two eggs with a gill of cream2 whisk this into the simmering oysters4 ,when set1 pour the whole over slices of buttered toast4 ,salmon ,toast4--,it very often occurs that a can of salmon is not all used at a meal1 and yet there is not quite enough for another meal without other dishes or ingredients added to it4 ,should this occur1 mince the salmon1 heat1 and season it and serve it on toast4 ,a poached egg added to it is quite acceptable4 ,tongue ,toast4--,a very nice dish is prepared from cold boiled or potted tongue4 ,slice the tongue1 and cut each slice into small1 fine pieces2 heat it in a pan with a little butter4 ,to prevent burning1 moisten with warm water or clear soup2 add salt and pepper2 stir into it two beaten eggs4 ,when set1 arrange neatly on toast4 ,dainty bits of roast game1 fowl1 etc41 minced1 warmed over1 and served on toast are excellent1 and show a way of using good material that would otherwise be wasted4 ,,eggs ,,and ,,omelets4 ,to ,test ,eggs4--,dissolve an ounce of salt in ten ounces of water2 add the eggs4 ,good ones will sink1 indifferent eggs will swim1 and bad eggs will float1 even in pure water4 ,fresh eggs are more transparent in the centre4 ,old eggs are transparent at the top4 ,eggs may be kept a long time by covering them with beeswax dissolved in warm olive or cotton-seed oil4 ,use one third wax to two thirds oil4 ,baked ,eggs4--,mince half a pound of lean boiled ham1 add an equal quantity of cracker crumbs4 ,moisten and spread the mixture over a platter2 scoop out four round holes as large as an egg1 and drop an egg from the shell into each hole2 season with salt1 cayenne1 and butter2 put the dish in the oven1 and serve when the eggs are cooked4 ,the crumbs should be moist enough to take almost a crust when baked4 ,omelets4--,as a rule1 an omelet is a wholesome and inexpensive dish1 yet one in the preparation of which cooks frequently fail1 owing to carelessness of detail4 ,with a little attention the housewife can easily become the perfect cook in this branch1 as well as others4 ,the flavoring and the ingredients used may be varied indefinitely2 but the principle is always the same4 ,in making an omelet care should be taken that the omelet pan is hot and dry4 ,to insure this1 put a small quantity of lard into the pan2 let it simmer a few minutes1 and remove it2 wipe the pan dry with a towel1 and put in a little fresh lard1 in which the omelet may be fried4 ,care should be taken that the lard does not burn1 as it would spoil the color of the omelet4 ,it is better to make two or three small omelets than one very large one1 as the latter cannot be well handled by a novice4 ,the omelet made of three eggs is the one recommended for beginners4 ,break the eggs separately2 put them into a bowl1 and whisk them thoroughly with a fork4 7,the longer they are beaten1 the lighter will be the omelet47 ,add a teaspoonful of milk1 and beat up with the eggs2 beat until the last moment before pouring into the pan1 which should be over a hot fire4 ,as soon as the omelet sets1 remove the pan from the hottest part of the fire1 slip a knife under it to prevent sticking to the pan2 when the centre is almost firm1 slant the pan2 work the omelet in shape to fold easily and neatly2 and1 when slightly browned1 hold a platter against the edge of the pan1 and deftly turn it out upon the hot dish4 ,salt mixed with the eggs prevents them from rising1 and when used the omelet will look flabby2 yet without salt it will taste insipid4 ,add a little salt to it just before folding it and turning out on the dish4 ,cheese ,omelet4--,beat up the eggs and add to them a tablespoonful of grated ,parmesan cheese2 add a little more cheese before folding1 and turn out on a hot dish4 ,grate a little cheese over it before serving4 ,omelet with ,herbs4--,beat up three eggs and add to them a teaspoonful of chopped parsley1 mixed with a few chives4 ,pour into the pan1 and before folding season with salt and pepper2 fold1 and turn out on a hot dish4 ,onion ,omelet4--,cut up a small ,spanish onion2 fry it a light brown2 before folding the omelet add the onion1 and turn out on a hot dish4 ,oyster ,omelet4--,stew six oysters in their own liquor for five minutes2 remove the oysters1 and thicken the liquid with a walnut of butter rolled in flour2 season with salt and cayenne2 whisk this to a cream4 ,chop the oysters1 and add them to the sauce2 simmer until the sauce thickens4 ,beat up four eggs lightly1 and add a tablespoonful of cream2 turn out into a hot pan1 and fry a light gold color4 ,before folding the omelet entirely1 place the oysters with part of the sauce within1 and turn it over on a hot dish4 ,the remainder of the sauce should be poured round it4 ,omelet au ,rhum4--,prepare an omelet as has been directed1 fold it1 and turn out on a hot dish2 dust a liberal quantity of powdered sugar over it1 and singe the sugar into neat stripes with a hot iron rod1 heated on the coals4 ,pour a wine-glassful of warmed ,jamaica rum around it1 and when on the table set fire to it4 ,with a tablespoon dash the burning rum over the omelet1 blow out the fire1 and serve4 ,spanish ,omelet4--,chop up half of a sweet ,spanish pepper2 peel and cut up a large tomato2 cut two ounces of ham into dice2 mince three button mushrooms and half an onion with a clove of garlic2 season with salt1 cayenne1 and capers4 ,put the onion and ham in a pan1 and fry2 add the other ingredients1 and simmer until a thick pulp2 add this to an omelet just before folding it and turning out on a dish4 ,pour a well-made tomato sauce round it1 and serve4 ,the ingredients may be varied to suite the taste4 ,sweet ,omelet4--,beat up the eggs as usual1 and1 just before it is folded in the pan1 add a heaping tablespoonful of jelly1 preserves1 or other ingredients that fancy may suggest4 ,,potatoes4 ,potatoes4--,take a sound-looking potato of any variety2 pay but little attention to its outward appearance2 cut or break it in two1 crosswise1 and examine the cut surface4 ,if it appears watery to such a degree that a slight pressure would cause water to fall off in drops1 reject it1 as it would be of little use for the table4 ,a good potato should be of a light cream-color1 and when rubbed together a white froth should appear round the edges and surface of the cut1 which indicates the presence of starch4 ,the more starch in the potato1 the more it will froth2 consequently the more froth on the potato the better it will be when cooked4 ,the strength of its starchy properties may be tested by releasing the hold of one end1 and if it clings to the other1 the potato is a good one4 ,these are the general principles followed by potato-buyers1 and they are usually to be fully relied upon4 ,about one seventh part of the potato is nutritious1 and this is chiefly farinaceous1 and is accompanied by no inconsiderable portion of saline matter1 more especially of potassa1 which renders it highly antiscorbutic1 and a powerful corrective of the grossness of animal food4 ,when forming part of a mixed diet1 no substance is more wholesome than the potato4 ,even the wild potato found in the ,yellowstone ,country is thought one of the best of edible wild roots4 ,boiled ,potatoes4--,to retain the highest amount of nourishment1 potatoes should be boiled with their skins on4 ,when so treated1 they are twice as rich in potassa salts as those which have first been peeled4 ,it is a good plan to place them in the oven or on top of the range after boiling them1 thereby allowing all surplus moisture to escape4 ,before sending to table they should be peeled1 and1 if convenient1 thoroughly mashed1 as they are more easily digested1 and when they are lumpy or watery they escape proper mastication1 and in this way cause serious derangement of the system4 ,under no circumstances allow the aged1 dyspeptic1 or those in delicate health to eat them except when mashed4 ,the so-called potato with a bone in it1 a favorite dish of the ,irish peasant1 is a potato only half cooked1 being raw in the centre2 and a more indigestible thing cannot well be imagined4 ,lyonnaise ,potatoes4--,the same as sauted1 except that a little onion is fried brown and the potato then added4 ,potatoes au ,cochon4--,slice two hot1 mealy potatoes2 cut the slices into squares2 put them in a saucepan1 and add scalded cream enough to cover them1 salt1 and white pepper4 ,cut into very small pieces half an ounce of fat1 boiled1 salt pork2 add a tablespoonful to the potato2 simmer until thoroughly blended together2 pour the contents of the dish into a small au gratin dish 7or vegetable baker72 grate a little ,parmesan cheese over it2 add a small bit of butter2 place in the oven a moment to brown1 and serve in the same dish4 ,potatoes au ,gratin4--,nearly fill the gratin pan with hot boiled potatoes1 cut into small pieces2 cover with milk2 strew over them grated cheese or part cheese and grated crumbs2 add a little butter1 and bake brown in a quick oven4 ,potatoes ,sauted are cold boiled potatoes cut into small slices and slightly browned in a frying-pan1 shaped1 and turned out on a hot dish 7as you would an omelet71 and seasoned with parsley1 salt1 and pepper4 ,,miscellaneous ,,breakfast ,,dishes4 ,artichokes 7,french74--,trim the ends2 remove the choke1 and quarter each artichoke2 pour boiling water over them1 and drain4 ,put them in a stewpan1 and to each artichoke add a gill of white wine and one of clear soup2 season with salt1 pepper1 and a little lemon-peel2 when done1 remove the artichoke1 and boil the sauce down4 ,cream an ounce of butter2 add half a teaspoonful of flour1 and by degrees add the sauce2 simmer until thick1 and send to table with the artichokes4 ,artichokes 7,french71 ,fried4--,wash and cut away the leaves of two artichokes2 remove the inside choke2 cut the bottoms into neat pieces1 and cover them with water containing one third vinegar4 ,drain2 season with salt and pepper2 dip them in beaten egg2 roll them in fine cracker dust1 and fry in plenty of hot fat4 ,chicken ,croquettes4--,cut up the white meat of one cold boiled chicken1 and pound it to a paste with a large boiled sweetbread1 freed from sinews2 add salt and pepper4 ,beat up one egg with a teaspoonful of flour and a wine-glassful of rich cream4 ,mix all together2 put it in a pan1 and simmer just enough to absorb part of the moisture1 stirring all the time2 turn it out on a flat dish1 and place in ice-box to become cold and firm2 then roll it into small neat cones2 dip them in beaten eggs2 roll in finely powdered bread crumbs2 drop them in boiling fat1 and fry a delicate brown4 ,handle them carefully4 ,some add a little nutmeg1 but ,i have found the above recipe more satisfactory without it1 especially among my ,philadelphia patrons4 ,chicken1 ,devilled4--,prepare a mixture of mustard1 pepper1 and salt1 moistened with a little oil4 ,put a small quantity of oil in a frying-pan2 add just onion enough to give it flavor1 and toss the chicken about in this a moment4 ,remove2 rub or brush the moisture over the chicken1 and broil4 ,serve with a sharp1 pungent sauce1 made of drawn butter1 lemon juice1 mustard1 and chopped capers4 ,chicken1 ,fried4--,cut up half an onion1 and fry it brown in a little butter4 ,divide two ounces of butter into little balls2 roll them in flour2 add to the onion1 and fry the breast of the chicken in this1 as well as the legs and side-bones1 to a delicate brown4 ,take them out1 and add to the sauce a few cut-up mushrooms1 a gill of claret1 salt1 pepper1 and a piece of cut sugar2 simmer slowly2 pour over the chicken and serve4 ,the ,southern way of frying chicken is as follows3 ,slice and cut into small dice half a pound of salt pork2 flour the chicken1 and fry in the pork fat2 dissolve a heaping tablespoonful of flour with a little cold milk2 add to it gradually half a pint of boiled milk that has been seasoned with butter1 pepper1 and salt2 simmer until thick2 arrange the chicken on a hot dish1 and pour the sauce round it4 ,toast may be placed under the chicken1 if desired4 ,crabs1 ,soft-shell4--,these should be cooked as soon as possible after being caught1 as their flavor rapidly deteriorates after being exposed to the air4 ,select crabs as lively as possible2 remove the feathery substance under the pointed sides of the shells2 rinse them in cold water2 drain2 season with salt and pepper2 dredge them in flour1 and fry in hot fat4 ,many serve them rolled in eggs and cracker dust2 but thus they are not as good4 ,filet of ,sole1 ,sauce ,tartare4--,remove the head1 fins1 tail1 and skin from a medium-sized flounder2 lay the fish flat on the table1 and with a sharp knife make a deep cut through to the back-bone the whole length of the fish4 ,cut the upper side lengthwise from the bone2 now remove the bone from the lower part1 and cut the fish into pieces crosswise1 each piece to be about two inches in width4 ,season each piece2 roll it up and tie it with strong thread2 dredge them in flour1 and fry in plenty of hot fat 7they may be dipped in egg batter and rolled in bread crumb if liked72 remove the thread2 arrange them neatly on a hot dish2 garnish with parsley1 and send to table with sauce tartare 7which see74 ,hamburg ,steak1 ,sauce ,piquante4--,select a thick rump steak1 and with a stiff-backed kitchen knife scrape away the lean meat from the sinews4 ,season the meat with salt and cayenne1 and shape it into a round form slightly flattened on top4 ,fry a minced onion brown in butter2 cook the steak in this1 on both sides1 and serve with the following sauce3 put into the same saucepan half a pint of strong soup stock1 half a teaspoonful of browned flour1 three tablespoonfuls of vinegar1 a tablespoonful of chopped eschalot1 a teaspoonful of chopped parsley1 half a saltspoonful of black pepper1 and a little salt4 ,simmer1 strain1 and serve4 ,many like a ,hamburg steak rare1 while others prefer it well done2 others there are who think they like it rare1 highly seasoned with onion and other pungent seasoning4 ,hominy ,fritters4--,take one pint of boiled hominy1 one gill of cream1 two tablespoonfuls of corn-starch1 two eggs1 half a teaspoonful of baking powder1 a saltspoonful of salt2 mix to a batter4 ,if too stiff1 add a little more cream4 ,drop the batter in large spoonfuls into hot fat1 and fry brown4 ,kidney1 ,sauted4--,cut up half an onion2 brown it in a pan with an ounce of butter4 ,slice a calf's kidneys2 toss about over a slow fire in the pan2 add salt and pepper1 a pint of red or white wine1 and one piece of cut sugar4 ,simmer until tender2 dissolve a teaspoonful of flour in cold water2 add to the dish4 ,toast a few slices of bread2 trim them neatly2 place them on a dish2 pour the kidneys over them1 and serve4 ,a few mushrooms cut up and strewn over the dish will be appreciated by many4 ,lamb ,chops with ,french ,peas4--,dainty lamb chops require but a moment's cooking1 and1 unless care be taken1 will dry quickly over the fire2 they should be turned repeatedly1 and1 when done1 seasoned with pepper1 salt1 and the sweetest of sweet butter4 ,arrange a mound of peas in the centre of a dish2 place the chops around this1 and serve4 ,the peas should be cooked as follows3 ,open a small can of imported peas2 drain off the liquid2 melt an ounce of butter in a pan1 and when it creams1 add the peas3 shake the pan to prevent burning2 add pepper and salt4 ,when the peas are heated through they require no longer cooking1 and should be served at once4 ,the great mistake made by many cooks in cooking canned peas is that they allow them to remain too long on the fire1 which spoils them1 as they are already cooked1 and simply require heating4 ,minced ,turkey with ,poached ,eggs4--,a very appetizing dish is made of cold boiled or roast turkey4 ,trim off all skin and most of the fat1 especially on the back2 pick out the little tid-bits in the recesses2 cut off all that will not look neat when sliced cold4 ,season with salt and pepper1 and a tablespoonful or two of minced celery2 chop up the meat2 put it in a pan with a little butter or turkey fat1 to prevent burning1 and just a suspicion of onion2 moisten with a little broth made from the turkey bones4 ,poach one or two eggs for each person2 arrange the minced meat neatly on slices of buttered toast2 place the egg on top1 and serve4 ,the above mode of preparing a breakfast dish is not only economical1 but is one of the most delightful dishes that can be produced2 almost any kind of boiled or roast meat1 poultry1 or game can be utilized in this way4 ,mushrooms on ,toast4--,peel a quart of mushrooms2 cut off a little of the root end2 now take half a pound of round steak1 and cut it up fine and fry it in a pan with a little butter1 to extract the juice1 which1 being done1 remove the pieces of steak4 ,when the gravy is very hot add the mushrooms2 toss them about for a moment1 and pour the contents of the pan on buttered toast2 season with salt and cayenne4 ,some add a little sherry to the dish before removing from the range4 ,mutton ,chops with ,fried ,tomatoes and ,sauce4--,select four nice rib chops2 have them trimmed neatly by the dealer2 take hold of the end of the rib1 and dip the chops a moment in hot fat1 in which you are to fry them2 now roll them in fine cracker crumbs1 and shake off the surplus2 dip them in egg1 again in the crumbs1 and drop them into boiling fat4 ,remove when brown4 ,fried ,tomatoes4--,select three smooth1 medium-sized1 well-filled tomatoes2 cut into slices half an inch thick2 dredge them with flour or roll in egg and crumbs1 and fry 7or1 rather1 saute7 in a small quantity of hot fat1 turning and cooking both sides evenly4 ,have prepared the following sauce3 ,add to a pint of milk a tablespoonful of flour1 one beaten egg1 salt1 pepper1 and a very little mace4 ,cream an ounce of butter2 whisk into it the milk1 and let it simmer until it thickens2 pour the sauce on a hot side dish2 arrange the tomatoes in the centre1 and add the chops opposite each other1 and serve4 ,plain broiled or papered chops may be served in this way4 ,oysters1 ,broiled4--,rub the bars of a wire broiler with a little sweet butter2 dry twelve large1 plump oysters in a napkin1 and place them on the broiler2 brush a little butter over them1 and broil over a fire free from flame and smoke4 ,when done on both sides1 arrange them neatly on toast2 pour a little well-seasoned melted butter over them1 and serve4 ,do not bread-crumb oysters intended for broiling4 ,pork and ,beans4--,to call this homely ,yankee dish a dainty may surprise many2 but1 when properly prepared1 it may well be called so4 ,wash a quart of small white beans in cold water2 pick them over while in the water2 reject all imperfect beans2 drain2 cover with fresh cold water1 and let them soak over night4 ,next morning change the water twice2 then put them in a large iron pot2 add a liberal quantity of cold water1 and simmer them slowly for four hours4 ,pour them into a colander carefully to drain4 ,heat an old-fashioned beanpot with hot water1 and wipe it dry2 place a small piece of pork in the pot1 and add the beans to within two inches of the top2 now place a small piece of pork 7properly scored on its rind7 on the beans4 ,dissolve a tablespoonful of black molasses in a pint of warm water2 add half a teaspoonful of salt and a few drops of ,worcestershire sauce1 and pour this over the beans2 place the pot in a moderate oven1 and bake for three hours1 at the end of which time take them out1 and add a little more warm water1 to prevent them from becoming too dry4 ,bake for three hours longer1 and serve with hot ,boston brown bread4 ,the old-fashioned manner of preparing this dish was to place all the pork on top1 the result being that the first few spoonfuls of beans contained all the pork fat1 while the remainder had not been seasoned by it4 ,the above recipe distributes the pork fat evenly through the beans1 as it is lighter than water1 and naturally rises2 and for this reason only half the usual quantity of pork is required to produce the desired result4 ,reed ,birds4--,the average ,french cook cannot understand why these lumps of sweetness do not require long cooking and elaborate sauces to make them palatable1 and these cooks invariably spoil them4 ,pluck and draw the birds1 leaving the heads on4 ,put into a frying-pan an ounce of sweet butter2 when hot1 add six birds2 toss them about to cook evenly2 add a little salt and pepper2 let them remain over the fire for about three minutes1 and serve on a hot dish4 ,to cook them in large quantities1 as they are prepared by the gunners at their club-houses along the ,delaware1 proceed as follows3 ,clean them properly2 arrange them in a baking-tin2 add a liberal quantity of butter1 salt1 and pepper2 put the pan in the oven4 ,at the end of five minutes turn them with a long-handled spoon1 let them cook five minutes longer1 and serve4 ,an excellent way to serve them at late breakfast-parties is as follows3 ,pluck and draw the birds1 and remove their heads4 ,take a few large long potatoes2 cut them in two crosswise2 scrape out part of the inside2 place a bird in each half of potato2 press the halves together1 tie them with twine1 and bake until the potatoes are done4 ,remove the common twine and tie them up again with narrow tape or ribbon4 ,send to table on a napkin4 ,salt ,codfish1 ,broiled4--,cut from a medium-sized salt codfish three pieces about two inches square2 split each piece in two1 and soak in water over night2 change the water two or three times4 ,next morning rinse the pieces in fresh cold water1 and drain and dry in a napkin2 brush a little butter over each1 and broil4 ,when done1 pour over them melted butter seasoned with pepper and lemon juice4 ,sardines1 ,broiled4--,open a can of sardines1 and remove the fish without breaking them2 scrape off the skin and split them1 if large2 put them between a double wire broiler1 and broil both sides nicely4 ,squeeze a little lemon and orange juice over them before serving4 ,sauce ,tartare4--,chop together one small pickle1 a dozen capers1 and a few sprigs of parsley and a very small piece of onion2 to these add half a pint of ,mayonnaise and a teaspoonful of ,french mustard4 ,sausages4--,a disagreeable feature of sausages1 when cooked in the ordinary manner1 is that the spattering fat covers the range1 and the ascending smoke pervades the whole house4 ,this may be avoided by putting them in a baking-pan and cooking them in the oven4 ,ten minutes is sufficient to cook a pound of country sausages1 provided the oven be quite hot4 ,they are excellent when split in two and broiled2 serve hot or cold apple sauce with them4 ,apple fritters also are acceptable with sausages4 ,smelts1 ,broiled4--,clean thoroughly six medium-sized smelts2 split them down the back2 rub a little oil over them2 place them on a double broiler1 and broil4 ,when done1 serve with sauce tartare 7which see74 ,smelts1 ,fried4--,thoroughly clean the smelts1 leaving the heads on2 dip them in beaten egg2 roll them in fine cracker dust1 and fry in very hot fat2 garnish with parsley and lemons1 quartered1 and send to table with sauce tartare 7which see74 ,squabs are very nice broiled1 but are at their best served as follows2--,select a pair of plump birds2 clean them1 cut off the legs1 and remove the heads without breaking or tearing the neck skin2 insert the forefinger in it1 and separate the skin over the breast from the flesh2 fill this with a nicely-seasoned bread stuffing1 and fasten the loose end of the neck to the back4 ,place a thin wide slice of bacon over the breast1 and fasten the ends with wooden toothpicks2 put them in a pan2 dredge with a little flour1 and bake to a delicate brown2 serve with fresh green peas4 ,spring chicken may be treated in the same way4 ,steak1 ,tenderloin2 ,sauce ,bearnaise4--,cut a thick steak off the large end of a beef tenderloin2 flatten it out a little2 rub olive-oil or butter over it1 and broil over a charcoal fire2 place it on a hot dish1 add a little pepper and salt1 and serve with sauce ,bearnaise4 ,sauce ,bearnaise4--,reduce a gallon of strong1 clear soup to a quart by constant boiling4 ,beat up the yolks of four eggs2 pour them into a buttered saucepan1 and add gradually--whisking all the time--the reduced soup1 a tablespoonful of strong garlic vinegar 7or1 if preferred1 plain vinegar1 and the expressed juice of garlic or shallots71 pepper1 salt1 and a little lemon juice4 ,stir with a wooden spoon4 ,care must be exercised not to add the soup while hot to the eggs1 or it will curdle1 and yet do not add it cold4 ,steak1 ,sirloin2 ,sauce ,bordelaise4--,select a steak cut from the best part of the sirloin2 trim it neatly2 rub a little oil over it1 and broil over a charcoal fire2 serve with the following sauce3 ,sauce ,bordelaise is easiest made as follows3 ,chop up one medium onion1 or1 better still1 two shallots2 fry them in butter until brown2 add a pint of strong clear soup or beef gravy1 half a pint of claret or white wine1 salt1 pepper1 and a teaspoonful of chopped parsley2 simmer1 and if not quite thick enough add a little browned flour4 ,tomato ,sauce4--,open a can of ,baldwin tomatoes1 which contain but little liquid2 simmer them gently for three quarters of an hour2 season with salt1 cayenne1 a clove of garlic1 bruised1 and very little mace4 ,press them through a fine sieve2 put the pulp in a clean1 hot stewpan1 with a little butter2 stir to prevent burning1 and1 when quite thick1 serve4 ,a most excellent tomato sauce is made of a brilliant red ketchup1 known to dealers under the name of ,connoisseur ,ketchup4 ,take half a pint of it2 heat it gently2 add a gill of rich soup-stock and a teaspoonful of flour dissolved in a little cold water2 simmer until it thickens1 and serve4 ,ordinary ketchups do not have the proper color1 and are likely to sour when heated4 ,tripe with ,oysters4--,tripe1 when properly prepared by a simple process1 is very nutritious and easily digested4 ,cut up half a pound of well-washed tripe2 simmer for three quarters of an hour in water slightly salted2 take out the tripe2 add to the broth a little butter rolled in flour1 salt1 and pepper2 add a little more flour if not thick enough4 ,return the tripe and a dozen oysters2 simmer for a few minutes longer1 and serve4 ,tripe ,lyonnaise4--,cut up half a pound of cold boiled tripe into neat squares4 ,put two ounces of butter and a tablespoonful of chopped onion in a pan1 and fry to a delicate brown2 add the tripe1 a teaspoonful of chopped parsley1 one of strong vinegar1 salt1 and cayenne2 stir the pan to prevent burning4 ,when done1 cover the bottom of a hot dish with tomato sauce1 add the contents of the pan to it1 and serve4 ,veal ,cutlet1 ,sauce ,robert4--,select two medium-sized veal steaks1 or cut one large one in two2 dip in beaten egg2 roll in bread crumbs1 and fry very well done in the hottest of hot fat2 serve with sauce ,robert1 made as follows2--,fry a small onion brown2 add to it a gill each of clear soup and white wine2 simmer until brown2 strain2 return to the pan1 and add a teaspoonful of tarragon vinegar1 half a teaspoonful of browned flour1 and a tablespoonful of ,french mustard4 ,cutlets or veal chops1 broiled1 may also be served with this sauce4 ,,cookery ,,books4 ,by ,,thomas ,j4 ,,murrey1 formerly professional caterer of the ,astor ,house1 ,new ,york2 ,continental ,hotel1 ,philadelphia2 and other leading hotels4 99 99 99 99 99 ,,fifty ,,soups4 ,containing much valuable information concerning soups and soup-making1 and fifty recipes for soups of all kinds1 simple and elaborate4 ,one of the most charming little cook books recently published4 --,christian ,union4 ,,fifty ,,salads4 ,contains fifty recipes for salads and several for salad dressings1 etc41 as well as remarks upon salad-making1 salad herbs1 etc4 ,a practical chef1 ,mr4 ,murrey brings to his volume the experience of many years in the leading kitchens of ,new ,york1 and his recipes are those which have made the reputation of several famous restaurants4 --,domestic ,monthly4 ,,breakfast ,,dainties4 ,with many valuable hints and directions concerning breakfast breads1 fruits1 beverages and dainty dishes4 ,mr4 ,murrey's own recipes4 ,each one of the above is attractively printed on fine laid paper4 ,covers in colors1 with original design1 #afmo41 boards1 #ej cts4 ,cloth1 design in gold and color1 #ge cts4 99 99 99 99 99 ,,valuable ,,cooking ,,recipes4 ,a large collection of economical recipes personally tested by ,mr4 ,murrey1 forming a cook book of the best character4 #ab mo41 #abh pages1 cloth1 neat stamping in gold and color1 #ge cts4 ,any of these books can be had of your bookseller1 or will be sent free to any address at publishers' expense1 on receipt of advertised price4 99 99 99 99 99 ,,white1 ,,stokes1 ,,allen1 ,,publishers1 #ahb ,fifth ,avenue1 ,new ,york ,city4