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,transcrib]'s ,note3 ,! *apt] title     
',,miscellane\s   ,,breakfa/ ,,di%es' 0 
*ang$ to mat* ! ,table (   ,cont5ts4 ,x 
0 orig9ally titl$ ,,da9ty ,,di%es4      
,bold words are delimit$ by ''4         
9999999999999999999999999999999999999999
9999999999999999999999999999999999999999
999999999999999999999999999999999999    
,,breakfa/ ,,da9ties  ,,by  ,,?omas ,j4 
,,murrey  ,au?or ( ,fifty ,s\ps1 ,fifty 
,salads1 ,valuable ,cook+ ,recipes1 etc4
 ,=m]ly ,pr(essional ,cat]] ( ! ,a/or   
,h\se1 ,new ,york1 etc4    ,n[ good     
dige/ion wait on appetite   ,& heal? on 
bo?4--,,%akespe>e  ,illu/ration3        
,publi%] ,seal  ,,new ,,york   ,,:ite1  
,,/okes1  ,,all5 ,,publi%]s ,,copyright1
 #ahhe4     ,,d$ication4  ,to  ,my      
,fri5d1 ,frank ,b4 ,?urb]1  ,^: ef=ts to
 raise ! /&>d ( our food products to a  
high] ord] h be5 untir+1 ?is unpret5ti\s
 "w is mo/ respectfully d$icat$  by  ,,!

 ,,au?or4     ,,cont5ts4                
,,page    ,,rem>ks ,,on ,,breakfa/      
,,cook]y1                               
#i    ,,fruits4     ,,apples1 ,,bak$1   
#aa     ,,bananas1                      
#aa     ,,blackb]ries1 ,,raspb]ries1    
,,etc41                                 
#aa     ,,cantal\pes1                   
#aa     ,,*]ries1                       
#ab     ,,currants1                     
#ab     ,,figs ,,& ,,dates1             
#ab     ,,grapes1                       
#ab     ,,melons1                       
#ac     ,,oranges1                      
#ac     ,,pea*es1                       
#ac     ,,pe>s1                         
#ac     ,,p9eapples1                    
#ad     ,,plums1                        
#ad     ,,/rawb]ries1                   
#ad     ,,miscellane\s1                 
#ad    ,,bev]ages4     ,,c(fee1         
#ae     ,,aft] ,,d9n] ,,c(fee1          
#ag     ,,boil+ ,,wat] ,,= ,,c(fee1     
#ah     ,,tea1                          
#ah     ,,cocoa ,,& ,,*ocolate1         

#ah    ,,bread1 ,,etc4     ,,bread1     
#bj     ,,home-,,made ,,bread ,,&       
,,rolls1                                
#bc     ,,salt1                         
#bc     ,,maize1 ,,or ,,indian ,,corn1  
#bd     ,,corn ,,bread1                 
#be     ,,corn ,,meal ,,cu/>d1          
#be     ,,bo/on ,,br[n ,,bread1         
#bf     ,,maize ,,muff9s1               
#bf     ,,graham ,,muff9s1              
#bg     ,,breakfa/ ,,biscuit1           
#bg     ,,milk ,,bread1                 
#bg     ,,roll$ ,,:eat ,,biscuit1       
#bh     ,,to ,,te/ ,,! ,,ov51           
#bh    ,,toa/4     ,,dry ,,toa/1        
#bi     ,,dip ,,toa/1                   
#bi     ,,milk ,,toa/1                  
#cj     ,,an*ovy ,,toa/1                
#cj     ,,clam ,,toa/1                  
#cj     ,,m>r[ ,,bone ,,toa/1           
#cj     ,,oy/] ,,toa/1                  
#ca     ,,salmon ,,toa/1                
#ca     ,,tongue ,,toa/1                
#ca    ,,eggs ,,& ,,omelets4     ,,to   
,,te/ ,,eggs1                           

#cb     ,,bak$ ,,eggs1                  
#cb     ,,omelets1                      
#cb     ,,*eese ,,omelet1               
#cd     ,,omelet ,,) ,,h]bs1            
#cd     ,,onion ,,omelet1               
#cd     ,,oy/] ,,omelet1                
#cd     ,,omelette ,,au ,,rhum1         
#ce     ,,spani% ,,omelet1              
#ce     ,,sweet ,,omelet1               
#cf    ,,potatoes4     ,,potatoes ,,9   
,,g5]al1                                
#cf     ,,boil$ ,,potatoes1             
#cg     ,,lyonnaise ,,potatoes1         
#ch     ,,potatoes ,,au ,,co*on1        
#ch     ,,potatoes ,,au ,,grat91        
#ch     ,,potatoes1 ,,saut,,ed1         
#ch    ,,miscellane\s ,,breakfa/        
,,di%es4     ,,arti*okes 7,,fr5*71      
#ci     ,,arti*okes 7,,fr5*71 ,,fri$1   
#ci     ,,*ick5 ,,croquettes1           
#dj     ,,*ick51 ,,devill$1             
#dj     ,,*ick51 ,,fri$1                
#dj     ,,crabs1 ,,s(t-,,%ell1          
#da     ,,filet ,,( ,,sole2 ,,sauce     
,,t>t>e1                                

#db     ,,hamburg ,,/eak1               
#db     ,,hom9y ,,fritt]s1              
#dc     ,,kidney1 ,,saut,,ed1           
#dc     ,,lamb ,,*ops ,,) ,,fr5* ,,peas1
                                        
#dc     ,,mu%rooms ,,on ,,toa/1         
#de     ,,mutton ,,*ops ,,) ,,fri$      
,,tomatoes1                             
#de     ,,oy/]s1 ,,broil$1              
#df     ,,pork ,,& ,,beans1             
#df     ,,re$ ,,birds1                  
#dh     ,,salt ,,codfi%1 ,,broil$1      
#di     ,,s>d9es1 ,,broil$1             
#di     ,,sauce ,,t>t>e1                
#di     ,,sausages1                     
#ej     ,,smelts1 ,,broil$1             
#ej     ,,smelts1 ,,fri$1               
#ej     ,,squabs1                       
#ej     ,,/eak1 ,,t5d]lo92 ,,sauce      
,,be>naise1                             
#ea     ,,/eak1 ,,sirlo92 ,,sauce       
,,bordelaise1                           
#eb     ,,tomato ,,sauce1               
#eb     ,,tripe ,,) ,,oy/]s1            
#ec     ,,tripe1 ,,lyonnaise1           

#ec     ,,turkey1 ,,m9c$1 ,,) ,,poa*$   
,,egg1                                  
#dd     ,,veal ,,cutlet1 ,,sauce        
,,rob]t1                                
#ec     ,,rem>ks ,,on ,,breakfa/        
,,cook]y4    ,d9n] may be pleasant1     
,s may social tea2   ,b yet me?9ks !    
breakfa/     ,is be/ ( all ! ?ree4   ,! 
importance ( prep>+ a v>iety ( da9ty    
di%es = ! breakfa/ table is b lightly   
consid]$ by _m :o c af=d luxuries1 q z  
mu* z by ^? :o little dream ( !         
delightful1 palate-pleas+ comp\nds made 
f unconsid]$ trifles4  ,! desire ( !    
av]age man is to rema9 9 b$ until ! v   
la/ mom5t4 ,a hurri$ breakfa/ ( food    
long cook$ awaits ! late ris]1 :o w n   
ma/icate x prop]ly :5 he f9ally arrives 
at ! breakfa/-table1 & ! be/ (          
h\sekeep]s is disc\rag$ & prev5t$ f ev] 
attempt+ cul9>y surprises1 :5 !y are n  
to be appreciat$4 ,9 ?is way %e is      
innoc5tly driv5 into a rut f :i* x is   
difficult to escape :5 occasions pres5t 
!mselves = (f]+ novelties4  ,! foll[+   

recipes & rem>ks w be f\nd valuable     
assi/ants to ^? s situat$1 & w (f] _m   
practical sugge/ions int5d$ to develop  
+5uity & skilfulness 9 ?is mu*-neglect$ 
bran* ( cook]y4 ,avoid ask+ t innoc5t b 
(t5 annoy+ "q1 ,:at %all we h =         
breakfa/8 ,rely ^u y\r own res\rces &   
inv5tiv5ess1 & y w soon ma/] !          
situation4 ,! av]age bus9ess man g5]ally
 kn[s b little ( :at is or is n 9 m>ket1
 & he dislikes to h 8 ga/ronomic k      
con/antly analyz$4  ,%\ld y\r dome/ic   
duties prev5t y f occasionally visit+ ! 
public m>kets1 x w be f\nd exp$i5t to   
subscribe = a reliable newspap] t makes 
a specialty ( report+ ! late/ ga/ronomic
 news4 ,?is _c be accompli%$ by         
cook-books1 ow+ to ! fluctuations 9     
prices & ! con/ant arrival ( good *e] at
 seasons :5 lea/ expect$4  ,/eaks & *ops
 are look$ ^u z ! sub/antials ( !       
breakfa/-table1 b :5 s]v$ cont9ually !y 
d n give satisfaction1 be !y ev] s good1
 & are n duly appreciat$ unless         
int]sp]s$ occasionally ) light] di%es4  

,,fruits4   ,apples1 ,bak$4--,peel &    
core six l>ge s\r apples2 mix toge!r a  
cup ( sug>1 half a teaspoonful ( mix$   
gr\nd spice1 a saltspoonful ( salt1 two 
tablespoonfuls ( grat$ crack] crumbs1 & 
two tablespoonfuls ( milk or wat]4 ,fill
 ! core ) ! mixture2 put ! apples 9 a   
pan1 & bake2 s]ve !m hot or cold )      
sweet5$ cream4 ,a bord] ( :ipp$ cream   
ar\nd ! apples may be sub/itut$ = ! pla9
 cream4  ,apples may be s]v$ slic$1     
cov]$ ) sug> & a mild liquor p\r$ ov]   
!m1 & topp$ (f ) :ipp$ cream4           
,bananas4--,select %ort1 ?ick1 r$ or    
yell[ bananas2 peel & cut !m 9 qu>t]s   
l5g?wise2 s]ve on a napk94              
,blackb]ries1 ,raspb]ries1              
,:ortleb]ries1 etc41 are too well kn[n  
to require in/ructions z to h[ !y %\ld  
be s]v$2 b a ^w ( caution is necess>y4  
,!y %\ld be v ?or\ghly exam9$ be=e !y   
are s]v$2 all /ems1 bruis$ b]ries1 &    
unripe fruit %\ld be remov$1 & a ?or\gh 
se>* made = m9ute p>ticles ( grit & =   
insects4  ,cantal\pes1 or small melons1 

%\ld be plac$ on ice ! night prec$+ _!  
use4 ,cut or slice (f ! top ( ea* melon2
 remove ! se$s1 & replace !m ) f9e ice2 
replace ! cov]s1 & s5d to table look+ z 
?\gh uncut4  ,%\ld !y ta/e insipid1 trim
 (f ! r9d1 cut ! rema9d] into neat      
pieces1 p\r ov] !m a pla9 salad-dress+1 
& !y w be f\nd q palatable4             
,*]ries4--,if l>ge1 f9e-look+ fruit1    
s]ve !m pla92 b !y mu/ be cold to be    
palatable4 ,keep !m on ice ov] night1 or
 s]ve glasses ( f9e ice to ea* gue/1 ) !
 fruit arrang$ on top ( x4              
,currants4--,l>ge1 f9e clu/]s %\ld be   
s]v$ on ! /em1 arrang$ on a fruit-/&    
alone1 or 9 lay]s alt]nat$ ) mulb]ries1 
raspb]ries1 or o!r seasonable fruits4   
,s]ve ) p[d]$ sug>4  ,figs & ,dates may 
be s]v$ at breakfa/4  ,grapes4--,malaga1
 ,tokay1 ,hamburg1 & simil> v>ieties (  
grapes %\ld be well r9s$ 9 ice-wat]1 &  
cut into small bun*es ) fruit scissors4 
,place on a glass di%1 or di%es surr\nd$
 by f9e ice1 &1 if pl5tiful1 d n divide 
! clu/]s1 b dra9 !m out ( ice-wat]4     

,s]ve on a neatly-fold$ napk91 a bun* = 
ea* gue/4  ,melons4--,! be/ way to eat  
melons is unque/ionably ) a little salt2
 !y %\ld be kept ov] night 9 an ice-box 
& s]v$ at ! foll[+ breakfa/2 b melons   
are v deceptive2 !y may look delici\s1  
b1 f gr[+ 9 or ne> ! same g>d5 :]e      
squa%es & pumpk9s are rais$1 !y (t5 ta/e
 z insipid z ^! vegetables w\ld if eat5 
raw4 ,9 ?is case !y are made v palatable
 by cutt+ ! edible "p into slices1 &    
s]v+ !m ) pla9 dress+ ( oil1 v9eg>1     
pepp]1 & salt4  ,oranges4--,( ! _m ways 
( s]v+ oranges1 ,i pref] !m slic$4 ,if 9
 summ]1 keep !m cold until want$4       
,remove all se$s1 & cut l>ge slices 9   
two4 ,m&>9s are s]v$ :ole1 ) ! peel     
scor$ b n remov$4  ,pea*es4--,if !      
pea*es are l>ge & p]fect d n slice !m1 b
 s]ve !m :ole2 wipe or bru% (f ! fea!ry 
coat+1 arrange !m neatly on ! fruit-di%1
 & decorate !m ) fre% gre5 leaves &     
fl[]s4  ,slic$ pea*es turn a ru/y br[n  
color if all[$ to /& aft] cutt+ !m4     
,%\ld ?is occur1 cov] !m ) :ipp$ cream  

prop]ly sweet5$4  ,pe>s4--,f9e-flavor$  
pe>s %\ld be s]v$ :ole2 inf]ior pe>s1   
slic$ & dr$g$ ) sug>2 !y are acceptable 
:5 mix$ ) o!r fruits4  ,p9eapples are   
be/ s]v$ z a salad4 ,p>e & dig out !    
eyes2 take hold ( ! cr[n ( ! p9e ) !    
left h&2 take a =k 9 ! "r h&1 & ) x te> 
! p9e into %r$s1 until ! core is rea*$1 
:i* ?r[ away4 ,arrange ! %r$d$ fruit    
lightly 9 a compote1 add a lib]al       
quantity ( p[d]$ sug>1 a w9e-glassful ( 
,curaoa1 & half a w9e-glassful ( br&y4  
,alt]nate lay]s ( %r$d$ p9eapple & fre% 
cocoanut s]v$ ) a sauce ( orange juice1 
season$ ) sug> & liquors1 is excell5t4  
,plums are too (t5 pick$ be=e !y are q  
ripe1 :i* prev5ts !m f becom+ popul> z a
 breakfa/ fruit2 ?is is true ( ,apricots
 also4  ,/rawb]ries are (t5             
objectionable1 ow+ to grit2 wa%1 or r   
r9se !m 9 wat]1 dra9 on a napk91 & s]ve 
) vanilla-flavor$ :ipp$ cream = a *ange4
  ,ne>ly all tropical fruits t are      
import$ are excell5t breakfa/ fruits1   
su* z ! alligator pe>1 ,le*osa prickly  

pe>1 pomegranate1 tropical mango1 & _m  
o!rs4     ,,bev]ages4   ,c(fee4--,!     
c(fee-tree is a mu*-bran*$ tree ( !     
c9*ona family1 n exce$+ tw5ty feet 9    
height1 & mu* resembl+ a *]ry-tree4 ,its
 pale gre5 leaves are ab\t six in*es 9  
l5g?4 ,! fl[]s are 9 clu/]s 9 ! axils ( 
! leaves1 are :ite 9 color1 resembl+    
orange-tree fl[]s1 & p]fume ! air4 ,!   
fruit on rip5+ turns f gre5 to r$1 & is 
ab\t ! size ( a *]ry or cranb]ry1 ea*   
conta9+ two se$s closely unit$ by _!    
flat sides4 ,^! be+ remov$ & sep>at$1   
become ! c(fee ( comm]ce4  ,h[ to make  
good c(fee is ! great problem ( dome/ic 
life4 ,ta/es naturally diff]1 & "s pref]
 a quantity ( *icory1 :ile to o!rs ! v  
"n ( ?is mo/ :olesome plant 7b keep x   
out ( c(fee7 w produce nausea4  ,pur*ase
 c(fee f l>ge deal]s :o roa/ x daily4 ,h
 x gr\nd mod]ately f9e1 & d n pur*ase   
l>ge quantities at a "t4 ,at home keep !
 c(fee 9 air-tight j>s or cans :5 n 9   
use4  ,! old-fa%ion$ c(fee-pot has mu*  
to recomm5d x1 & ! only possible        

objection to x is t x makes a cl\dy     
bev]age4 ,^? :o f9d ?is objectionable   
%\ld use "o ( ! _m pat5t$ mod]n filt]s4 
,:5 ! c(fee is f9ely gr\nd ^! filt]-pots
 are ! be/ to use4 ,put ?ree ounces (   
f9ely-gr\nd c(fee 9 ! top comp>tm5t ( ! 
c(fee-pot2 p\r a qu>t ( boil+ wat] ov]  
x2 let x filt] ?r\gh2 add half a p9t m (
 boil+ wat]2 let x filt] ?r\gh1 & p\r x 
out into a hot measure1 & p\r x ?r\gh ! 
filt] aga94 ,let x /& a mom5t on !      
range1 & y h c(fee z cle> z w9e2 b      
unless y\r pot1 measure1 & ! wat] are v 
hot1 ! c(fee w ta/e z ?\gh x _h become  
cold & !n w>m$ ov]4 ,no eggs or o!r     
=eign sub/ances are us$ to cle> or      
settle ! c(fee4  ,z ,i d n object to a  
s$im5t 9 my cup1 ,i use ! old-fa%ion$   
c(fee-pot4 ,i fir/ heat ! pot1 & put !  
c(fee into a loose musl9 bag1 & p\r a   
qu>t ( boil+ wat] ov] e ?ree ounces (   
c(fee4 ,i let x boil1 or r come to a    
boil+ po9t a mom5t2 !n let x /& to      
settle4 ,%\ld x n d s rapidly en\gh1 ,i 
p\r a few tablespoonfuls ( cold wat]    

r\nd ! inside edge ( ! c(fee-pot4 ,x is 
advisable to tie a ?read to ! bag1 ) :i*
 x may be drawn out ( ! c(fee1 if       
desir$4  ,n[1 heat ! c(fee cup2 fill x  
"o ?ird full ( hot1 b n boil$1 cream2 !n
 add ! c(fee1 & s]ve4  ,"o ^w z to eggs 
us$ 9 mak+ c(fee4 ,i admit t a diff]5t  
flavor is produc$ :5 !y are us$2 b !    
album5 ( ! eggs cov]s ! c(fee gra9s1 &  
coagulates1 prev5t+ ! escape ( !        
prop]ties ( ! c(fee1 & compell+ "o to   
use ne>ly d\ble ! quantity ( c(fee to   
produce ! same result z :5 eggs are n   
us$4  ,pure ,java1 if ( a high ord]1    
does n ne$ o!r br&s ( c(fee to make x   
palatable2 b1 z a rule1 mo/ ( ! c(fees  
sold at ! groc]s' are improv$ by bl5d+  
or mix+ "o ?ird ea* ( pure ,mo*a1 ,java1
 & ,m>acaibo to make a ri* cup ( c(fee1 
:ile a mixture ( two ?irds ,m&ehl+ ,java
 & "o ?ird male b]ry 7s call$7 ,java    
produces excell5t results4 ,mexico c(fee
 is q acceptable1 b ! produc]s mu/ clean
 x prop]ly if !y expect to receive      
patronage4  ,aft]-d9n] ,c(fee4--,use    

?ree ounces ( f9ely-gr\nd c(fee to a p9t
 ( boil+ wat]4 ,old ,gov]nm5t ,java does
 make a v satisfactory cup ( aft]-d9n]  
c(fee4 ,! aft]-d9n] c(fee f\nd at mo/ ( 
! fir/-class re/aurants 9 ,new ,york1   
su* z ! ,brunswick1 etc41 conta9s       
*icory4  ,boil+ ,wat] is a v important  
desid]atum 9 ! mak+ ( good c(fee4 ,!    
wat] %\ld be fre% f ! ma9 pipe1 boil$   
two or ?ree m9utes1 & !n add$ to !      
c(fee4 ,s]vants frequ5tly use wat] drawn
 f ! range boil]1 or wat] t has /ood    
long 9 ! tea-kettle2 9 ei!r case ! c(fee
 w be insipid4  ,tea4--,! con/itu5ts (  
tea are v mu* ! same z ^? ( c(fee--!9e  
7an aromatic oil71 sug> & gum1 & a =m ( 
tannic acid4 ,gre5 tea is m a/r+5t ?an !
 o!r v>ieties1 p>tly because x conta9s m
 tann91 & p>tly because x is sophi/icat$
 to adapt x to a peculi> ta/e4  ,:atev] 
v>iety ( tea us$1 d n all[ ! bev]age to 
boil2 put ! tea 9 a black e>!n tea-pot  
previ\sly heat$2 p\r boil+ wat] ov] x2  
let x draw = two m9utes1 & ! process is 
at an end4 ,*>itable in/itutions w\ld   

f9d x advantage\s to gr9d tea to p[d]2 9
 ?is way "o half ! quantity ( tea       
ord9>ily us$ is sav$4  ,cocoa &         
,*ocolate are obta9$ f ! se$s ( ,!obroma
 cacao4 ,! active pr9ciple is !obrom9e1 
a sub/ance :i* resembles ! alkaloids (  
c(fee & tea1 except t x conta9s m       
nitrog5 ?an !9e & caffe9e4 ,ano!r       
important diff]5ce betwe5 cacao 7n      
cocoa7 & c(fee or tea is ! l>ge am\nt ( 
fat or cacao-butt] conta9$ 9 ! bean4  ,!
 se$ receptacle resembles a l>ge black  
cucumb]1 conta9+ f t5 to ?irty leaves1  
:i* are roa/$ l c(fee4 ,! husks are !n  
tak5 (f1 & are call$ cacao %ells4 ,! be/
 cacao is made f ! bean aft] ! husks are
 remov$4  ,*ocolate is ! f9ely-gr\nd    
p[d] f ! k]nels mix$ to a pa/e1 ) or )\t
 sug>4 ,! product ( ?is se$1 be+ ri* 9  
fatty matt]s1 is m difficult to dige/1 &
 _m dyspeptics _c use x unless ! fats h 
be5 remov$1 :i* is n[ done by           
manufactur]s4 ,ne>ly all br&s ( cacao & 
*ocolate are recomm5d$ to be prep>$ at  
table2 b x is mu* bett] to prep>e !m    

be=e ! meal1 & all[ x to boil at lea/   
once be=e s]v+4     ,,bread1 ,,rolls1   
,,etc4   ,bread4--,! ^w is d]iv$ f !    
,anglo-,saxon bracan1 to bruise1 to     
p\nd1 :i* is expressive ( ! anci5t mode 
( prep>+ ! gra94 ,bread 0 n introduc$   
into ,rome until five hundr$ & fifty    
ye>s aft] its f\ndation4 ,pl9y in=ms u t
 ! ,romans le>n$ ?is1 ) _m o!r          
improvem5ts1 dur+ ! w> ) ,p]seus1 ,k+ ( 
,mac$on4 ,! armies1 on _! return1 br\ght
 ,grecian bak]s ) !m into ,italy1 :o 7  
call$ pi/ores1 f _! anci5t practice (   
bruis+ ! gra9 9 mort>s4  ,! ,greeks     
ascrib$ ! inv5tion ( bread-mak+ to ,pan2
 b ! ,*aldeans & ,egyptians 7 acqua9t$ )
 x at a /ill m remote p]iod4 ,9 ! pa9t+s
 discov]$ 9 ! tombs ( ,egypt ! v>i\s    
processes us$ by !m 9 bread-mak+ are    
di/9ctly repres5t$4  ,bread f :eat 0    
fir/ made 9 ,*9a1 #bjjj ,b4,c4  ,an     
ext5sive v>iety ( sub/ances is us$ 9    
mak+ bread2 ! roots1 %oots1 b>k1 fl[]s1 
fruits1 & se$s ( trees & plants h be51 &
 are /ill1 made into bread by           

semi-civiliz$ races4 ,9 ,icel& codfi% is
 dri$ & beat5 to a p[d]1 & made into    
bread4  ,bread is univ]sally admitt$ to 
be a matt] des]v+ ! s]i\s consid]ation (
 all good h\sewives4 ,x is no long] a   
luxury1 z 9 old5 times1 b a positive    
necessity2 ^u x dep5ds ! heal? ( all    
mank9d4 ,x is1 !re=e1 highly important t
 its +r$i5ts %\ld be ( ! v be/ quality4 
,at no "t is ?is "q m s]i\sly to be     
consid]$ ?an :5 *ang+ ! food ( infants f
 liquids to solid food4  ,bak]s' bread  
_c always be reli$ ^u4 ,"o nev] kn[s to 
:at ext5t ! fl\r has be5 mix$ ) br&s (  
fl\r made f mu/y or spr\t$ :eat1 z !    
bak] c make :at appe>s to be good bread 
f ^! by mix+ !m ) :at is kn[n z g>lic   
fl\r1 :i* is a grade ( fl\r gr\nd )     
g>lic1 ! effect be+ to conceal o!r      
unpleasant odors4  ,_! fl\r is (t5 /or$ 
9 damp cell>s1 :]e1 "u ! influ5ce ( heat
 t is n /rong en\gh to expel moi/ure1   
f]m5tation takes place 9 x1 exactly z x 
does 9 bread-mak+1 except on a small]   
scale4  ,any fl\r conta9+ too mu*       

moi/ure is likely to heat1 or s\r1 &    
fl\r ( ! be/ quality1 :5 plac$ 9 damp1  
/uffy cell>s1 :]e x w absorb moi/ure1 is
 likely to d ! same ?+4 ,! yea/ us$ by  
_m bak]s is des]v+ ! att5tion ( ! ,heal?
 ,dep>tm5t4 ,damag$ hops are (t5 us$1   
:i*1 :5 boil$ too long1 imp>t _!        
obnoxi\s flavor to ! yea/1 & to ! bread 
made f x4  ,if :at is kn[n z head yea/  
be all[$ to f]m5t too f>--z is (t5 !    
case--x w s\r ! /ock yea/2 or if !      
f]m5tation be too feeble1 ! result 9    
ei!r case w be unheal?y bread4          
,potatoes us$ 9 mak+ potato f]m5t are   
(t5 ( a v inf]ior quality1 & imp>t _!   
rankness to ! bread4 ,:5 bread is sold  
by weight an excess ( wat] is introduc$ 
to br&s ( dry fl\r1 :i* absorb m ?an    
o!rs1 & ! result is heavy1 d>k1 pa/y    
bread1 :i* is (t5 s\r4  ,by ! produc] ( 
inf]ior bread ^! little items are n tak5
 into consid]ation4 ,! bread has be5    
made1 & x mu/ be sold2 & ! unsuspect+   
h\sewife :o buys bread f c]ta9 bak]s    
because !y sell x a few c5ts less p]    

loaf ?an ! price ask$ by firms :o w n   
jeop>dize _! reputations1 is endang]+ ! 
heal? ( h] family4  ,i p>ticul>ly w>n my
 read]s aga9/ bak]s seek+ cu/om]s by    
cutt+ rates2 !y _c supply good bread at 
l[ rates )\t us+ inf]ior fl\r4          
,home-made ,bread4--,to make good bread 
or rolls1 take five potatoes2 peel & cut
 !m up1 & boil 9 wat] en\gh to cov] !m2 
:5 done1 ma% !m smoo? 9 ! wat] 9 :i* !y 
7 boil$2 :5 cool1 n cold1 add a gill (  
liquid yea/1 a dess]t-spoonful ( sug>1 a
 salt-tablespoonful ( l>d1 & a p9t (    
fl\r4 ,mix toge!r lightly until x is ( a
 pa/y1 /icky consi/5cy2 cov] & set x 9 a
 w>m place to rise2 x w rise 9 two or   
?ree h\rs1 & %\ld look almo/ l yea/4    
,/ir into ?is ?ree p9ts ( fl\r &1 if    
necess>y1 a little cold wat]2 ! d\gh    
%\ld be r s(t1 & ne$ n be knead$ m ?an  
half an h\r4 ,set 9 a mod]ately w>m     
place = f\r h\rs2 x is n[ ready to be   
%ap$ into loaves & bak$2 b x is bett] to
 pu% x d[n f ! sides ( ! bread-pan1 &   
let x rise aga9 & aga91 until ! ?ird "t1

 :i* is ample4 ,knead until smoo?1 & if 
too s(t1 add a little m fl\r4 ,= rolls1 
roll out & cut into r\nds4 ,use !       
roll+-p9 slightly1 batt]1 & fold4       
,bak+-pans %\ld be well greas$4  ,salt  
is always us$ 9 bread-mak+1 n only on   
acc\nt ( its flavor1 :i* de/roys !      
insipid1 raw ta/e ( ! fl\r1 b because x 
makes ! d\gh rise bett]4 ,x is !re=e    
highly important t x %\ld be ( ! be/    
quality1 z x has an aff9ity = ! kidneys 
& o!r organs1 & acts ^u !m p[]fully4  ,z
 x is ! smalle/ item 9 ! exp5se ( a     
family1 no pa9s %\ld be sp>$ 9 procur+ !
 be/ 9 m>ket4  ,am]ican manufactur]s h n
 z yet made a salt free f =eign flavors 
& suitable to delicate cook]y2 its      
peculi> fi%y flavor is objectionable1 & 
gives to bread a ta/e t leads ! eat]    
!re( to imag9e x _h be5 slic$ ) a       
fi%-knife4  ,mo/ ( ! lead+ groc]s sell  
an ,engli% salt t is a v valuable       
assi/ant 9 bread-mak+4  ,maize or       
,indian ,corn is ! noble/ ( ! c]eal     
grasses1 & des]ves our lib]al patronage 

& con/ant praise4 ,f x c be produc$ an  
inf9ite v>iety ( nutriti\s food1 f      
,t5nyson's dusky loaf t smelt ( home to 
! simple hoe cake ( ,old ,black ,joe4   
,to enum]ate all ( ! good ?+s produc$ f 
corn w\ld make a volume five times !    
size ( ?is little book4 ,en\gh has be5  
said to practically demon/rate !        
necessity ( our be+ at all times aw>e ( 
its excell5t qualities1 if we value     
heal? & subsequ5t happ9ess4  ,9 ,am]ica 
no national "q is ( m importance ?an !  
success or failure ( ! corn crop4 ,^u x 
dep5ds ! success n only ( l>ge bus9ess  
ent]prises1 b ( bus9ess c5tres4 ,ne>ly  
all ( ! important dome/ic animals t are 
us$ z food are f$ ^u x exclusively1 & a 
l>ge p]c5tage ( ! population dep5ds ^u  
x--directly or indirectly--= v exi/5ce1 
:i* is conclusive evid5ce t a failure ( 
?is important c]eal means />vation &    
bankruptcy to _m1 :i* ! failure ( ! :eat
 crop w\ld n effect4  ,corn             
,bread4--,sift half a p\nd ea* ( corn   
meal & fl\r1 add a scant teaspoonful (  

salt & a tablespoonful ( :eat bak+ p[d]4
 ,beat toge!r "o ounce ( p[d]$ sug>1 two
 eggs1 & "o ounce ( butt]2 add ^! to !  
fl\r2 !n gradually add ne>ly a p9t (    
milk1 to make a ?9 batt]1 & bake 9 a hot
 ov54  ,corn-meal ,cu/>d4--,beat up ?ree
 eggs2 add to !m a qu>t ( milk & an     
ounce ea* ( butt] & sug>4 ,mix & add    
gradually a qu>t] ( a p\nd ( v f9e corn 
meal2 flavor ) nutmeg4 ,p\r into cu/>d  
cups1 & boil or /eam = t5 m9utes2 !n put
 !m 9 ! ov5 a mom5t to br[n on top4     
,bo/on ,br[n ,bread4--,sift toge!r half 
a p\nd ea* ( rye & :eat fl\r1 "o p\nd ( 
corn meal1 "o heap+ teaspoonful ( salt1 
a heap+ tablespoonful ( br[n sug>1 & "o 
( :eat bak+ p[d]4 ,wa%1 peel1 & boil two
 m$ium-siz$ potatoes2 rub !m ?r\gh a    
sieve2 ?9 out ! potato ) ne>ly a p9t (  
wat]1 & use ?is to make ! batt]4 ,p\r x 
into well-greas$ m\lds hav+ cov]s2 set  
!m into hot wat] to )9 two in*es ( ! top
 ( ! m\lds1 & boil = two h\rs2 !n take  
!m out ( ! wat]1 remove ! cov]1 & place 
!m 9 ! ov5 = tw5ty m9utes4  ,a ,bo/on   

br[n bread prep>ation put up by ! ,bo/on
 ,c]eal ,manufactur+ ,company is an     
article ( food q rec5tly introduc$1 :i* 
saves mu* ( ! difficult details necess>y
 to make ?is excell5t ,new ,engl& loaf4 
,maize ,muff9s4--,?is v late/ prep>ation
 des]ves special m5tion1 z be+ ! highe/ 
& mo/ sci5tific product ( corn t has be5
 introduc$ = public consid]ation4 ,x is 
kn[n z %r$d$ maize1 & f x a mo/ excell5t
 porridge c be made 9 t5 m9utes4        
,griddle cakes1 sweet pudd+s1 &         
especially breakfa/ rolls made ( x are  
delightful4 ,mo/ excell5t muff9s are    
prep>$ z foll[s3 ,mix toge!r "o p\nd (  
%r$d$ maize1 "o p9t ( hot milk1 a       
teaspoonful ( salt1 & "o ounce ( butt]2 
let x cool1 & :isk into x ?ree beat5    
eggs1 "o ounce ( sug>1 & two            
teaspoonfuls ( :eat bak+ p[d]2 mix      
?or\ghly2 half fill ! muff9-r+s1 & bake 
9 a hot ov54  ,graham ,muff9s4--,sift "o
 qu>t ( graham fl\r1 half a teaspoonful 
( salt1 & a heap+ tablespoonful ( :eat  
bak+ p[d]2 add two ounces ( butt] & two 

beat5 eggs1 ) milk en\gh to make a ?9   
batt]4 ,mix4 ,half fill ! greas$        
muff9-r+s1 & bake 9 a quick ov54        
,breakfa/ ,biscuits4--,sift "o qu>t (   
fl\r1 half a teaspoonful ( salt1 & a    
scant tablespoonful ( :eat bak+ p[d]2   
add half an ounce ( butt]2 mix toge!r1 &
 add milk en\gh to make a batt]2 roll   
out ! d\gh on a fl\r$ bo>d2 dr$ge x )   
fl\r2 cut out ! biscuits2 place !m on a 
butt]$ t91 & bake 9 a quick ov54  ,milk 
,bread4--,sift "o & a half p\nds ( fl\r1
 a teaspoonful ( salt1 half an ounce (  
p[d]$ sug>1 same ( melt$ butt]1 & two   
tablespoonfuls ( :eat bak+ p[d]4 ,simm] 
a p9t ( milk2 let x cool2 add x to !    
fl\r2 beat x ) a plat$ knife2 %ape x    
into loaves4 ,let /& = half an h\r 9    
well-greas$ pans1 cov]$1 !n bake 9 a    
quick ov54  ,roll$-:eat ,biscuit4--,half
 a p9t ea* ( roll$ :eat & fl\r1 "o      
c(feespoonful ( salt1 two teaspoonfuls (
 :eat bak+ p[d]1 "o tablespoonful (     
p[d]$ sug>1 & "o teaspoonful ( l>d or   
melt$ butt]4 ,add milk en\gh to make a  

batt]1 & bake 9 small t9s 9 a quick ov54
  ,to ,te/ ! ,ov54--,?r[ on ! floor ( ! 
ov5 a tablespoonful ( new fl\r2 if x    
takes fire or assumes a d>k br[n color1 
! temp]ature is too high1 & ! ov5 mu/ be
 all[$ to cool4 ,if ! fl\r rema9s :ite  
aft] ! lapse ( a few seconds1 !         
temp]ature is too l[4 ,:5 ! ov5 is ( !  
prop] temp]ature ! fl\r w turn a br[ni% 
yell[ & look slightly scor*$4           
,,toa/4   ,toa/ is v palatable &        
dige/ible :5 prop]ly prep>$4 ,_m seem to
 ?9k t !y h made toa/ :5 !y br[n !      
outside ( a slice ( bread4 ,h !y8  ,!   
object 9 mak+ toa/ is to evaporate all  
moi/ure f ! bread1 & hold+ a slice ov] !
 fire to s+e does n accompli% ?is2 x    
only w>ms ! moi/ure1 mak+ ! inside ( !  
bread d\ghy & decid$ly indige/ible4 ,!  
true way ( prep>+ x is to cut ! bread   
into slices a qu>t] ( an in* ?ick1 trim 
(f all cru/1 put ! slices 9 a pan or    
plate1 place !m 9 ! ov5--:i* mu/ n be   
too hot--take !m out :5 a delicate br[n1
 & butt] at once4  ,= my own use ,i dry 

all home-made bread 9 ?is mann]4  ,dry  
,toa/ %\ld be s]v$ )9 ! folds ( a napk9 
if y wi% to keep x hot2 toa/-racks all[ 
! heat to escape1 & !y are n recomm5d$4 
,dip ,toa/4--,prep>e ! toa/ z above     
direct$2 dip ! edges into hot wat]      
quickly1 & butt] at once4 ,?is is also  
call$ wat] toa/4  ,milk ,toa/4--,wet !  
pan to be us$ ) cold wat]1 :i* prev5ts  
burn+4 ,melt an ounce ( fl\r$ butt]2    
:isk into x a p9t ( hot milk2 add a     
little salt2 simm]4 ,prep>e f\r slices (
 toa/2 put !m 9 a deep di% "o at a "t2  
p\r a little ( ! milk ov] ea*1 & ov] !  
la/ "o p\r ! rema9d] ( ! milk4  ,an*ovy 
,toa/4--,! be/ way to prep>e ?is        
appetiz+ di% is z foll[s3 ,toa/ ! bread 
& trim x neatly1 & place x ne> ! range  
to keep w>m2 next prep>e a dip1 z =     
ord9>y cream toa/2 spread a ?9 lay] (   
an*ovy pa/e on ea* slice ( bread2 place 
9 a hot1 deep di%2 p\r ! prep>$ cream   
ov] !m1 & s]ve4  ,clam ,toa/4--,*op up  
two doz5 small clams into f9e pieces2   
simm] = ?irty m9utes 9 hot wat] en\gh to

 cov] !m4 ,beat up ! yolks ( two eggs2  
add a little cay5ne & a gill ( w>m$     
milk2 dissolve half a teaspoonful ( fl\r
 9 a little cold milk2 simm] all toge!r2
 p\r ov] butt]$ toa/1 & s]ve4           
,m>r[-bone ,toa/4--,procure two beef    
%9-bones ab\t six to eight in*es long2  
cov] !m ) d\gh1 & wrap !m 9 musl92 p\r  
hot wat] en\gh to cov] !m1 & boil = an  
h\r & a half4 ,remove clo? & d\gh2 %ake 
or draw out ! m>r[ ) a long-h&l$ =k ^u  
slices ( hot toa/4 ,add salt1 cay5ne1 &1
 if conv5i5t1 a little *opp$ cel]y1 &   
s]ve4  ,oy/] ,toa/4--,select fifte5     
plump oy/]s2 *op !m f9e1 & add salt1    
pepp]1 & a suspicion ( nutmeg4 ,beat up 
! yolks ( two eggs ) a gill ( cream2    
:isk ?is into ! simm]+ oy/]s4 ,:5 set1  
p\r ! :ole ov] slices ( butt]$ toa/4    
,salmon ,toa/4--,x v (t5 occurs t a c ( 
salmon is n all us$ at a meal1 & yet !re
 is n q en\gh = ano!r meal )\t o!r di%es
 or +r$i5ts add$ to x4 ,%\ld ?is occur1 
m9ce ! salmon1 heat1 & season x & s]ve x
 on toa/4 ,a poa*$ egg add$ to x is q   

acceptable4  ,tongue ,toa/4--,a v nice  
di% is prep>$ f cold boil$ or pott$     
tongue4 ,slice ! tongue1 & cut ea* slice
 into small1 f9e pieces2 heat x 9 a pan 
) a little butt]4 ,to prev5t burn+1     
moi/5 ) w>m wat] or cle> s\p2 add salt &
 pepp]2 /ir into x two beat5 eggs4 ,:5  
set1 arrange neatly on toa/4  ,da9ty    
bits ( roa/ game1 f[l1 etc41 m9c$1 w>m$ 
ov]1 & s]v$ on toa/ are excell5t1 & %[ a
 way ( us+ good mat]ial t w\ld o!rwise  
be wa/$4     ,,eggs ,,& ,,omelets4   ,to
 ,te/ ,eggs4--,dissolve an ounce ( salt 
9 t5 ounces ( wat]2 add ! eggs4 ,good   
ones w s9k1 indiff]5t eggs w swim1 & bad
 eggs w float1 ev5 9 pure wat]4  ,fre%  
eggs are m transp>5t 9 ! c5tre4  ,old   
eggs are transp>5t at ! top4  ,eggs may 
be kept a long "t by cov]+ !m ) beeswax 
dissolv$ 9 w>m olive or cotton-se$ oil4 
,use "o ?ird wax to two ?irds oil4      
,bak$ ,eggs4--,m9ce half a p\nd ( lean  
boil$ ham1 add an equal quantity (      
crack] crumbs4 ,moi/5 & spread ! mixture
 ov] a platt]2 scoop out f\r r\nd holes 

z l>ge z an egg1 & drop an egg f ! %ell 
into ea* hole2 season ) salt1 cay5ne1 & 
butt]2 put ! di% 9 ! ov51 & s]ve :5 !   
eggs are cook$4  ,! crumbs %\ld be moi/ 
en\gh to take almo/ a cru/ :5 bak$4     
,omelets4--,z a rule1 an omelet is a    
:olesome & inexp5sive di%1 yet "o 9 !   
prep>ation ( :i* cooks frequ5tly fail1  
ow+ to c>elessness ( detail4 ,) a little
 att5tion ! h\sewife c easily become !  
p]fect cook 9 ?is bran*1 z well z o!rs4 
,! flavor+ & ! +r$i5ts us$ may be v>i$  
indef9itely2 b ! pr9ciple is always !   
same4 ,9 mak+ an omelet c>e %\ld be tak5
 t ! omelet pan is hot & dry4 ,to insure
 ?is1 put a small quantity ( l>d into ! 
pan2 let x simm] a few m9utes1 & remove 
x2 wipe ! pan dry ) a t[el1 & put 9 a   
little fre% l>d1 9 :i* ! omelet may be  
fri$4 ,c>e %\ld be tak5 t ! l>d does n  
burn1 z x w\ld spoil ! color ( ! omelet4
  ,x is bett] to make two or ?ree small 
omelets ?an "o v l>ge "o1 z ! latt] _c  
be well h&l$ by a novice4  ,! omelet    
made ( ?ree eggs is ! "o recomm5d$ =    

beg9n]s4 ,break ! eggs sep>ately2 put !m
 into a b[l1 & :isk !m ?or\ghly ) a =k4 
7,! long] !y are beat51 ! light] w be ! 
omelet47 ,add a teaspoonful ( milk1 &   
beat up ) ! eggs2 beat until ! la/ mom5t
 be=e p\r+ into ! pan1 :i* %\ld be ov] a
 hot fire4 ,z soon z ! omelet sets1     
remove ! pan f ! hotte/ "p ( ! fire1    
slip a knife "u x to prev5t /ick+ to !  
pan2 :5 ! c5tre is almo/ firm1 slant !  
pan2 "w ! omelet 9 %ape to fold easily &
 neatly2 &1 :5 slightly br[n$1 hold a   
platt] aga9/ ! edge ( ! pan1 & deftly   
turn x out ^u ! hot di%4  ,salt mix$ ) !
 eggs prev5ts !m f ris+1 & :5 us$ !     
omelet w look flabby2 yet )\t salt x w  
ta/e insipid4 ,add a little salt to x j 
be=e fold+ x & turn+ out on ! di%4      
,*eese ,omelet4--,beat up ! eggs & add  
to !m a tablespoonful ( grat$ ,p>mesan  
*eese2 add a little m *eese be=e fold+1 
& turn out on a hot di%4 ,grate a little
 *eese ov] x be=e s]v+4  ,omelet )      
,h]bs4--,beat up ?ree eggs & add to !m a
 teaspoonful ( *opp$ p>sley1 mix$ ) a   

few *ives4 ,p\r into ! pan1 & be=e fold+
 season ) salt & pepp]2 fold1 & turn out
 on a hot di%4  ,onion ,omelet4--,cut up
 a small ,spani% onion2 fry x a light   
br[n2 be=e fold+ ! omelet add ! onion1 &
 turn out on a hot di%4  ,oy/]          
,omelet4--,/ew six oy/]s 9 _! own liquor
 = five m9utes2 remove ! oy/]s1 & ?ick5 
! liquid ) a walnut ( butt] roll$ 9     
fl\r2 season ) salt & cay5ne2 :isk ?is  
to a cream4 ,*op ! oy/]s1 & add !m to ! 
sauce2 simm] until ! sauce ?ick5s4 ,beat
 up f\r eggs lightly1 & add a           
tablespoonful ( cream2 turn out into a  
hot pan1 & fry a light gold color4 ,be=e
 fold+ ! omelet entirely1 place ! oy/]s 
) "p ( ! sauce )91 & turn x ov] on a hot
 di%4 ,! rema9d] ( ! sauce %\ld be p\r$ 
r\nd x4  ,omelet au ,rhum4--,prep>e an  
omelet z has be5 direct$1 fold x1 & turn
 out on a hot di%2 du/ a lib]al quantity
 ( p[d]$ sug> ov] x1 & s+e ! sug> into  
neat /ripes ) a hot iron rod1 heat$ on !
 coals4 ,p\r a w9e-glassful ( w>m$      
,jamaica rum ar\nd x1 & :5 on ! table   

set fire to x4 ,) a tablespoon da% !    
burn+ rum ov] ! omelet1 bl[ out ! fire1 
& s]ve4  ,spani% ,omelet4--,*op up half 
( a sweet ,spani% pepp]2 peel & cut up a
 l>ge tomato2 cut two ounces ( ham into 
dice2 m9ce ?ree button mu%rooms & half  
an onion ) a clove ( g>lic2 season )    
salt1 cay5ne1 & cap]s4 ,put ! onion &   
ham 9 a pan1 & fry2 add ! o!r +r$i5ts1 &
 simm] until a ?ick pulp2 add ?is to an 
omelet j be=e fold+ x & turn+ out on a  
di%4 ,p\r a well-made tomato sauce r\nd 
x1 & s]ve4  ,! +r$i5ts may be v>i$ to   
suite ! ta/e4  ,sweet ,omelet4--,beat up
 ! eggs z usual1 &1 j be=e x is fold$ 9 
! pan1 add a heap+ tablespoonful (      
jelly1 pres]ves1 or o!r +r$i5ts t fancy 
may sugge/4     ,,potatoes4             
,potatoes4--,take a s\nd-look+ potato ( 
any v>iety2 pay b little att5tion to its
 outw>d appe>ance2 cut or break x 9 two1
 crosswise1 & exam9e ! cut surface4 ,if 
x appe>s wat]y to su* a degree t a      
slight pressure w\ld cause wat] to fall 
(f 9 drops1 reject x1 z x w\ld be (     

little use = ! table4 ,a good potato    
%\ld be ( a light cream-color1 & :5     
rubb$ toge!r a :ite fro? %\ld appe> r\nd
 ! edges & surface ( ! cut1 :i*         
indicates ! pres5ce ( />*4 ,! m />* 9 ! 
potato1 ! m x w fro?2 consequ5tly ! m   
fro? on ! potato ! bett] x w be :5      
cook$4 ,! /r5g? ( its />*y prop]ties may
 be te/$ by releas+ ! hold ( "o end1 &  
if x cl+s to ! o!r1 ! potato is a good  
"o4 ,^! are ! g5]al pr9ciples foll[$ by 
potato-buy]s1 & !y are usually to be    
fully reli$ ^u4 ,ab\t "o sev5? "p ( !   
potato is nutriti\s1 & ?is is *iefly    
f>9ace\s1 & is accompani$ by no         
inconsid]able portion ( sal9e matt]1 m  
especially ( potassa1 :i* r5d]s x highly
 antiscorbutic1 & a p[]ful corrective ( 
! grossness ( animal food4 ,:5 =m+ "p ( 
a mix$ diet1 no sub/ance is m :olesome  
?an ! potato4 ,ev5 ! wild potato f\nd 9 
! ,yell[/one ,c\ntry is ?\ght "o ( ! be/
 ( edible wild roots4  ,boil$           
,potatoes4--,to reta9 ! highe/ am\nt (  
n\ri%m5t1 potatoes %\ld be boil$ ) _!   

sk9s on4 ,:5 s treat$1 !y are twice z   
ri* 9 potassa salts z ^? :i* h fir/ be5 
peel$4 ,x is a good plan to place !m 9 !
 ov5 or on top ( ! range aft] boil+ !m1 
!reby all[+ all surplus moi/ure to      
escape4 ,be=e s5d+ to table !y %\ld be  
peel$1 &1 if conv5i5t1 ?or\ghly ma%$1 z 
!y are m easily dige/$1 & :5 !y are     
lumpy or wat]y !y escape prop]          
ma/ication1 & 9 ?is way cause s]i\s     
d]angem5t ( ! sy/em4 ,"u no circum/ances
 all[ ! ag$1 dyspeptic1 or ^? 9 delicate
 heal? to eat !m except :5 ma%$4 ,!     
s-call$ potato ) a bone 9 x1 a favorite 
di% ( ! ,iri% peasant1 is a potato only 
half cook$1 be+ raw 9 ! c5tre2 & a m    
indige/ible ?+ _c well be imag9$4       
,lyonnaise ,potatoes4--,! same z sauted1
 except t a little onion is fri$ br[n & 
! potato !n add$4  ,potatoes au         
,co*on4--,slice two hot1 mealy potatoes2
 cut ! slices into squ>es2 put !m 9 a   
saucepan1 & add scald$ cream en\gh to   
cov] !m1 salt1 & :ite pepp]4 ,cut into v
 small pieces half an ounce ( fat1      

boil$1 salt pork2 add a tablespoonful to
 ! potato2 simm] until ?or\ghly bl5d$   
toge!r2 p\r ! cont5ts ( ! di% into a    
small au grat9 di% 7or vegetable bak]72 
grate a little ,p>mesan *eese ov] x2 add
 a small bit ( butt]2 place 9 ! ov5 a   
mom5t to br[n1 & s]ve 9 ! same di%4     
,potatoes au ,grat94--,ne>ly fill !     
grat9 pan ) hot boil$ potatoes1 cut into
 small pieces2 cov] ) milk2 /rew ov] !m 
grat$ *eese or "p *eese & grat$ crumbs2 
add a little butt]1 & bake br[n 9 a     
quick ov54  ,potatoes ,sauted are cold  
boil$ potatoes cut into small slices &  
slightly br[n$ 9 a fry+-pan1 %ap$1 &    
turn$ out on a hot di% 7z y w\ld an     
omelet71 & season$ ) p>sley1 salt1 &    
pepp]4     ,,miscellane\s ,,breakfa/    
,,di%es4   ,arti*okes 7,fr5*74--,trim ! 
ends2 remove ! *oke1 & qu>t] ea*        
arti*oke2 p\r boil+ wat] ov] !m1 & dra94
 ,put !m 9 a /ewpan1 & to ea* arti*oke  
add a gill ( :ite w9e & "o ( cle> s\p2  
season ) salt1 pepp]1 & a little        
lemon-peel2 :5 done1 remove ! arti*oke1 

& boil ! sauce d[n4 ,cream an ounce (   
butt]2 add half a teaspoonful ( fl\r1 & 
by degrees add ! sauce2 simm] until     
?ick1 & s5d to table ) ! arti*okes4     
,arti*okes 7,fr5*71 ,fri$4--,wa% & cut  
away ! leaves ( two arti*okes2 remove ! 
inside *oke2 cut ! bottoms into neat    
pieces1 & cov] !m ) wat] conta9+ "o ?ird
 v9eg>4 ,dra92 season ) salt & pepp]2   
dip !m 9 beat5 egg2 roll !m 9 f9e crack]
 du/1 & fry 9 pl5ty ( hot fat4  ,*ick5  
,croquettes4--,cut up ! :ite meat ( "o  
cold boil$ *ick51 & p\nd x to a pa/e ) a
 l>ge boil$ sweetbread1 fre$ f s9ews2   
add salt & pepp]4 ,beat up "o egg ) a   
teaspoonful ( fl\r & a w9e-glassful (   
ri* cream4 ,mix all toge!r2 put x 9 a   
pan1 & simm] j en\gh to absorb "p ( !   
moi/ure1 /irr+ all ! "t2 turn x out on a
 flat di%1 & place 9 ice-box to become  
cold & firm2 !n roll x into small neat  
cones2 dip !m 9 beat5 eggs2 roll 9 f9ely
 p[d]$ bread crumbs2 drop !m 9 boil+    
fat1 & fry a delicate br[n4 ,h&le !m    
c>efully4  ,"s add a little nutmeg1 b ,i

 h f\nd ! above recipe m satisfactory   
)\t x1 especially among my ,philadelphia
 patrons4  ,*ick51 ,devill$4--,prep>e a 
mixture ( mu/>d1 pepp]1 & salt1 moi/5$ )
 a little oil4 ,put a small quantity (  
oil 9 a fry+-pan2 add j onion en\gh to  
give x flavor1 & toss ! *ick5 ab\t 9 ?is
 a mom5t4 ,remove2 rub or bru% ! moi/ure
 ov] ! *ick51 & broil4 ,s]ve ) a %>p1   
pung5t sauce1 made ( drawn butt]1 lemon 
juice1 mu/>d1 & *opp$ cap]s4  ,*ick51   
,fri$4--,cut up half an onion1 & fry x  
br[n 9 a little butt]4 ,divide two      
ounces ( butt] into little balls2 roll  
!m 9 fl\r2 add to ! onion1 & fry ! brea/
 ( ! *ick5 9 ?is1 z well z ! legs &     
side-bones1 to a delicate br[n4 ,take !m
 out1 & add to ! sauce a few cut-up     
mu%rooms1 a gill ( cl>et1 salt1 pepp]1 &
 a piece ( cut sug>2 simm] sl[ly2 p\r   
ov] ! *ick5 & s]ve4  ,! ,s\!rn way (    
fry+ *ick5 is z foll[s3 ,slice & cut    
into small dice half a p\nd ( salt pork2
 fl\r ! *ick51 & fry 9 ! pork fat2      
dissolve a heap+ tablespoonful ( fl\r ) 

a little cold milk2 add to x gradually  
half a p9t ( boil$ milk t has be5       
season$ ) butt]1 pepp]1 & salt2 simm]   
until ?ick2 arrange ! *ick5 on a hot    
di%1 & p\r ! sauce r\nd x4 ,toa/ may be 
plac$ "u ! *ick51 if desir$4  ,crabs1   
,s(t-%ell4--,^! %\ld be cook$ z soon z  
possible aft] be+ caught1 z _! flavor   
rapidly det]iorates aft] be+ expos$ to !
 air4 ,select crabs z lively z possible2
 remove ! fea!ry sub/ance "u ! po9t$    
sides ( ! %ells2 r9se !m 9 cold wat]2   
dra92 season ) salt & pepp]2 dr$ge !m 9 
fl\r1 & fry 9 hot fat4  ,_m s]ve !m     
roll$ 9 eggs & crack] du/2 b ?us !y are 
n z good4  ,filet ( ,sole1 ,sauce       
,t>t>e4--,remove ! head1 f9s1 tail1 &   
sk9 f a m$ium-siz$ fl\nd]2 lay ! fi%    
flat on ! table1 & ) a %>p knife make a 
deep cut ?r\gh to ! back-bone ! :ole    
l5g? ( ! fi%4 ,cut ! upp] side l5g?wise 
f ! bone2 n[ remove ! bone f ! l[] "p1 &
 cut ! fi% into pieces crosswise1 ea*   
piece to be ab\t two in*es 9 wid?4      
,season ea* piece2 roll x up & tie x )  

/rong ?read2 dr$ge !m 9 fl\r1 & fry 9   
pl5ty ( hot fat 7!y may be dipp$ 9 egg  
batt] & roll$ 9 bread crumb if lik$72   
remove ! ?read2 arrange !m neatly on a  
hot di%2 g>ni% ) p>sley1 & s5d to table 
) sauce t>t>e 7:i* see74  ,hamburg      
,/eak1 ,sauce ,piquante4--,select a ?ick
 rump /eak1 & ) a /iff-back$ kit*5 knife
 scrape away ! lean meat f ! s9ews4     
,season ! meat ) salt & cay5ne1 & %ape x
 into a r\nd =m slightly flatt5$ on top4
 ,fry a m9c$ onion br[n 9 butt]2 cook ! 
/eak 9 ?is1 on bo? sides1 & s]ve ) !    
foll[+ sauce3 put into ! same saucepan  
half a p9t ( /rong s\p /ock1 half a     
teaspoonful ( br[n$ fl\r1 ?ree          
tablespoonfuls ( v9eg>1 a tablespoonful 
( *opp$ es*alot1 a teaspoonful ( *opp$  
p>sley1 half a saltspoonful ( black     
pepp]1 & a little salt4 ,simm]1 /ra91 & 
s]ve4  ,_m l a ,hamburg /eak r>e1 :ile  
o!rs pref] x well done2 o!rs !re are :o 
?9k !y l x r>e1 highly season$ ) onion &
 o!r pung5t season+4  ,hom9y            
,fritt]s4--,take "o p9t ( boil$ hom9y1  

"o gill ( cream1 two tablespoonfuls (   
corn-/>*1 two eggs1 half a teaspoonful (
 bak+ p[d]1 a saltspoonful ( salt2 mix  
to a batt]4 ,if too /iff1 add a little m
 cream4 ,drop ! batt] 9 l>ge spoonfuls  
into hot fat1 & fry br[n4  ,kidney1     
,sauted4--,cut up half an onion2 br[n x 
9 a pan ) an ounce ( butt]4 ,slice a    
calf's kidneys2 toss ab\t ov] a sl[ fire
 9 ! pan2 add salt & pepp]1 a p9t ( r$  
or :ite w9e1 & "o piece ( cut sug>4     
,simm] until t5d]2 dissolve a           
teaspoonful ( fl\r 9 cold wat]2 add to !
 di%4 ,toa/ a few slices ( bread2 trim  
!m neatly2 place !m on a di%2 p\r !     
kidneys ov] !m1 & s]ve4  ,a few mu%rooms
 cut up & /rewn ov] ! di% w be          
appreciat$ by _m4  ,lamb ,*ops ) ,fr5*  
,peas4--,da9ty lamb *ops require b a    
mom5t's cook+1 &1 unless c>e be tak51 w 
dry quickly ov] ! fire2 !y %\ld be turn$
 repeat$ly1 &1 :5 done1 season$ ) pepp]1
 salt1 & ! sweete/ ( sweet butt]4       
,arrange a m\nd ( peas 9 ! c5tre ( a    
di%2 place ! *ops ar\nd ?is1 & s]ve4 ,! 

peas %\ld be cook$ z foll[s3 ,op5 a     
small c ( import$ peas2 dra9 (f !       
liquid2 melt an ounce ( butt] 9 a pan1 &
 :5 x creams1 add ! peas3 %ake ! pan to 
prev5t burn+2 add pepp] & salt4 ,:5 !   
peas are heat$ ?r\gh !y require no long]
 cook+1 & %\ld be s]v$ at once4  ,!     
great mi/ake made by _m cooks 9 cook+   
cann$ peas is t !y all[ !m to rema9 too 
long on ! fire1 :i* spoils !m1 z !y are 
already cook$1 & simply require heat+4  
,m9c$ ,turkey ) ,poa*$ ,eggs4--,a v     
appetiz+ di% is made ( cold boil$ or    
roa/ turkey4 ,trim (f all sk9 & mo/ ( ! 
fat1 especially on ! back2 pick out !   
little tid-bits 9 ! recesses2 cut (f all
 t w n look neat :5 slic$ cold4 ,season 
) salt & pepp]1 & a tablespoonful or two
 ( m9c$ cel]y2 *op up ! meat2 put x 9 a 
pan ) a little butt] or turkey fat1 to  
prev5t burn+1 & j a suspicion ( onion2  
moi/5 ) a little bro? made f ! turkey   
bones4 ,poa* "o or two eggs = ea* p]son2
 arrange ! m9c$ meat neatly on slices ( 
butt]$ toa/2 place ! egg on top1 & s]ve4

  ,! above mode ( prep>+ a breakfa/ di% 
is n only economical1 b is "o ( ! mo/   
delightful di%es t c be produc$2 almo/  
any k9d ( boil$ or roa/ meat1 p\ltry1 or
 game c be utiliz$ 9 ?is way4  ,mu%rooms
 on ,toa/4--,peel a qu>t ( mu%rooms2 cut
 (f a little ( ! root end2 n[ take half 
a p\nd ( r\nd /eak1 & cut x up f9e & fry
 x 9 a pan ) a little butt]1 to extract 
! juice1 :i*1 be+ done1 remove ! pieces 
( /eak4 ,:5 ! gravy is v hot add !      
mu%rooms2 toss !m ab\t = a mom5t1 & p\r 
! cont5ts ( ! pan on butt]$ toa/2 season
 ) salt & cay5ne4 ,"s add a little %]ry 
to ! di% be=e remov+ f ! range4  ,mutton
 ,*ops ) ,fri$ ,tomatoes &              
,sauce4--,select f\r nice rib *ops2 h !m
 trimm$ neatly by ! deal]2 take hold ( !
 end ( ! rib1 & dip ! *ops a mom5t 9 hot
 fat1 9 :i* y are to fry !m2 n[ roll !m 
9 f9e crack] crumbs1 & %ake (f !        
surplus2 dip !m 9 egg1 aga9 9 ! crumbs1 
& drop !m into boil+ fat4 ,remove :5    
br[n4  ,fri$ ,tomatoes4--,select ?ree   
smoo?1 m$ium-siz$1 well-fill$ tomatoes2 

cut into slices half an in* ?ick2 dr$ge 
!m ) fl\r or roll 9 egg & crumbs1 & fry 
7or1 r1 saute7 9 a small quantity ( hot 
fat1 turn+ & cook+ bo? sides ev5ly4 ,h  
prep>$ ! foll[+ sauce3 ,add to a p9t (  
milk a tablespoonful ( fl\r1 "o beat5   
egg1 salt1 pepp]1 & a v little mace4    
,cream an ounce ( butt]2 :isk into x !  
milk1 & let x simm] until x ?ick5s2 p\r 
! sauce on a hot side di%2 arrange !    
tomatoes 9 ! c5tre1 & add ! *ops        
opposite ea* o!r1 & s]ve4  ,pla9 broil$ 
or pap]$ *ops may be s]v$ 9 ?is way4    
,oy/]s1 ,broil$4--,rub ! b>s ( a wire   
broil] ) a little sweet butt]2 dry      
twelve l>ge1 plump oy/]s 9 a napk91 &   
place !m on ! broil]2 bru% a little     
butt] ov] !m1 & broil ov] a fire free f 
flame & smoke4 ,:5 done on bo? sides1   
arrange !m neatly on toa/2 p\r a little 
well-season$ melt$ butt] ov] !m1 & s]ve4
  ,d n bread-crumb oy/]s int5d$ =       
broil+4  ,pork & ,beans4--,to call ?is  
homely ,yankee di% a da9ty may surprise 
_m2 b1 :5 prop]ly prep>$1 x may well be 

call$ s4  ,wa% a qu>t ( small :ite beans
 9 cold wat]2 pick !m ov] :ile 9 ! wat]2
 reject all imp]fect beans2 dra92 cov] )
 fre% cold wat]1 & let !m soak ov]      
night4 ,next morn+ *ange ! wat] twice2  
!n put !m 9 a l>ge iron pot2 add a      
lib]al quantity ( cold wat]1 & simm] !m 
sl[ly = f\r h\rs4 ,p\r !m into a col&]  
c>efully to dra94 ,heat an old-fa%ion$  
beanpot ) hot wat]1 & wipe x dry2 place 
a small piece ( pork 9 ! pot1 & add !   
beans to )9 two in*es ( ! top2 n[ place 
a small piece ( pork 7prop]ly scor$ on  
its r9d7 on ! beans4 ,dissolve a        
tablespoonful ( black molasses 9 a p9t (
 w>m wat]2 add half a teaspoonful ( salt
 & a few drops ( ,worce/]%ire sauce1 &  
p\r ?is ov] ! beans2 place ! pot 9 a    
mod]ate ov51 & bake = ?ree h\rs1 at !   
end ( :i* "t take !m out1 & add a little
 m w>m wat]1 to prev5t !m f becom+ too  
dry4 ,bake = ?ree h\rs long]1 & s]ve )  
hot ,bo/on br[n bread4  ,! old-fa%ion$  
mann] ( prep>+ ?is di% 0 to place all ! 
pork on top1 ! result be+ t ! fir/ few  

spoonfuls ( beans conta9$ all ! pork    
fat1 :ile ! rema9d] _h n be5 season$ by 
x4  ,! above recipe di/ributes ! pork   
fat ev5ly ?r\gh ! beans1 z x is light]  
?an wat]1 & naturally rises2 & = ?is    
reason only half ! usual quantity ( pork
 is requir$ to produce ! desir$ result4 
,re$ ,birds4--,! av]age ,fr5* cook _c   
und]/& :y ^! lumps ( sweetness d n      
require long cook+ & elaborate sauces to
 make !m palatable1 & ^! cooks inv>iably
 spoil !m4 ,pluck & draw ! birds1 leav+ 
! heads on4 ,put into a fry+-pan an     
ounce ( sweet butt]2 :5 hot1 add six    
birds2 toss !m ab\t to cook ev5ly2 add a
 little salt & pepp]2 let !m rema9 ov] !
 fire = ab\t ?ree m9utes1 & s]ve on a   
hot di%4  ,to cook !m 9 l>ge quantities1
 z !y are prep>$ by ! gunn]s at _!      
club-h\ses along ! ,delaw>e1 proce$ z   
foll[s3 ,clean !m prop]ly2 arrange !m 9 
a bak+-t92 add a lib]al quantity (      
butt]1 salt1 & pepp]2 put ! pan 9 ! ov54
 ,at ! end ( five m9utes turn !m ) a    
long-h&l$ spoon1 let !m cook five m9utes

 long]1 & s]ve4  ,an excell5t way to    
s]ve !m at late breakfa/-p>ties is z    
foll[s3 ,pluck & draw ! birds1 & remove 
_! heads4 ,take a few l>ge long         
potatoes2 cut !m 9 two crosswise2 scrape
 out "p ( ! inside2 place a bird 9 ea*  
half ( potato2 press ! halves toge!r1   
tie !m ) tw9e1 & bake until ! potatoes  
are done4 ,remove ! common tw9e & tie !m
 up aga9 ) n>r[ tape or ribbon4 ,s5d to 
table on a napk94  ,salt ,codfi%1       
,broil$4--,cut f a m$ium-siz$ salt      
codfi% ?ree pieces ab\t two in*es squ>e2
 split ea* piece 9 two1 & soak 9 wat]   
ov] night2 *ange ! wat] two or ?ree     
times4 ,next morn+ r9se ! pieces 9 fre% 
cold wat]1 & dra9 & dry 9 a napk92 bru% 
a little butt] ov] ea*1 & broil4 ,:5    
done1 p\r ov] !m melt$ butt] season$ )  
pepp] & lemon juice4  ,s>d9es1          
,broil$4--,op5 a c ( s>d9es1 & remove ! 
fi% )\t break+ !m2 scrape (f ! sk9 &    
split !m1 if l>ge2 put !m betwe5 a d\ble
 wire broil]1 & broil bo? sides nicely4 
,squeeze a little lemon & orange juice  

ov] !m be=e s]v+4  ,sauce ,t>t>e4--,*op 
toge!r "o small pickle1 a doz5 cap]s1 & 
a few sprigs ( p>sley & a v small piece 
( onion2 to ^! add half a p9t (         
,mayonnaise & a teaspoonful ( ,fr5*     
mu/>d4  ,sausages4--,a disagreeable     
feature ( sausages1 :5 cook$ 9 ! ord9>y 
mann]1 is t ! spatt]+ fat cov]s ! range1
 & ! asc5d+ smoke p]vades ! :ole h\se4  
,?is may be avoid$ by putt+ !m 9 a      
bak+-pan & cook+ !m 9 ! ov54 ,t5 m9utes 
is suffici5t to cook a p\nd ( c\ntry    
sausages1 provid$ ! ov5 be q hot4 ,!y   
are excell5t :5 split 9 two & broil$2   
s]ve hot or cold apple sauce ) !m4      
,apple fritt]s also are acceptable )    
sausages4  ,smelts1 ,broil$4--,clean    
?or\ghly six m$ium-siz$ smelts2 split !m
 d[n ! back2 rub a little oil ov] !m2   
place !m on a d\ble broil]1 & broil4 ,:5
 done1 s]ve ) sauce t>t>e 7:i* see74    
,smelts1 ,fri$4--,?or\ghly clean !      
smelts1 leav+ ! heads on2 dip !m 9 beat5
 egg2 roll !m 9 f9e crack] du/1 & fry 9 
v hot fat2 g>ni% ) p>sley & lemons1     

qu>t]$1 & s5d to table ) sauce t>t>e    
7:i* see74  ,squabs are v nice broil$1 b
 are at _! be/ s]v$ z foll[s2--,select a
 pair ( plump birds2 clean !m1 cut (f ! 
legs1 & remove ! heads )\t break+ or    
te>+ ! neck sk92 ins]t ! =ef+] 9 x1 &   
sep>ate ! sk9 ov] ! brea/ f ! fle%2 fill
 ?is ) a nicely-season$ bread /uff+1 &  
fa/5 ! loose end ( ! neck to ! back4    
,place a ?9 wide slice ( bacon ov] !    
brea/1 & fa/5 ! ends ) wood5 too?picks2 
put !m 9 a pan2 dr$ge ) a little fl\r1 &
 bake to a delicate br[n2 s]ve ) fre%   
gre5 peas4  ,spr+ *ick5 may be treat$ 9 
! same way4  ,/eak1 ,t5d]lo92 ,sauce    
,be>naise4--,cut a ?ick /eak (f ! l>ge  
end ( a beef t5d]lo92 flatt5 x out a    
little2 rub olive-oil or butt] ov] x1 & 
broil ov] a *>coal fire2 place x on a   
hot di%1 add a little pepp] & salt1 &   
s]ve ) sauce ,be>naise4  ,sauce         
,be>naise4--,r$uce a gallon ( /rong1    
cle> s\p to a qu>t by con/ant boil+4    
,beat up ! yolks ( f\r eggs2 p\r !m into
 a butt]$ saucepan1 & add               

gradually--:isk+ all ! "t--! r$uc$ s\p1 
a tablespoonful ( /rong g>lic v9eg> 7or1
 if pref]r$1 pla9 v9eg>1 & ! express$   
juice ( g>lic or %allots71 pepp]1 salt1 
& a little lemon juice4 ,/ir ) a wood5  
spoon4  ,c>e mu/ be ex]cis$ n to add !  
s\p :ile hot to ! eggs1 or x w curdle1 &
 yet d n add x cold4  ,/eak1 ,sirlo92   
,sauce ,bordelaise4--,select a /eak cut 
f ! be/ "p ( ! sirlo92 trim x neatly2   
rub a little oil ov] x1 & broil ov] a   
*>coal fire2 s]ve ) ! foll[+ sauce3     
,sauce ,bordelaise is easie/ made z     
foll[s3 ,*op up "o m$ium onion1 or1     
bett] /ill1 two %allots2 fry !m 9 butt] 
until br[n2 add a p9t ( /rong cle> s\p  
or beef gravy1 half a p9t ( cl>et or    
:ite w9e1 salt1 pepp]1 & a teaspoonful (
 *opp$ p>sley2 simm]1 & if n q ?ick     
en\gh add a little br[n$ fl\r4  ,tomato 
,sauce4--,op5 a c ( ,baldw9 tomatoes1   
:i* conta9 b little liquid2 simm] !m    
g5tly = ?ree qu>t]s ( an h\r2 season )  
salt1 cay5ne1 a clove ( g>lic1 bruis$1 &
 v little mace4 ,press !m ?r\gh a f9e   

sieve2 put ! pulp 9 a clean1 hot /ewpan1
 ) a little butt]2 /ir to prev5t burn+1 
&1 :5 q ?ick1 s]ve4  ,a mo/ excell5t    
tomato sauce is made ( a brilliant r$   
ket*up1 kn[n to deal]s "u ! "n (        
,connoisseur ,ket*up4 ,take half a p9t (
 x2 heat x g5tly2 add a gill ( ri*      
s\p-/ock & a teaspoonful ( fl\r dissolv$
 9 a little cold wat]2 simm] until x    
?ick5s1 & s]ve4  ,ord9>y ket*ups d n h !
 prop] color1 & are likely to s\r :5    
heat$4  ,tripe ) ,oy/]s4--,tripe1 :5    
prop]ly prep>$ by a simple process1 is v
 nutriti\s & easily dige/$4  ,cut up    
half a p\nd ( well-wa%$ tripe2 simm] =  
?ree qu>t]s ( an h\r 9 wat] slightly    
salt$2 take out ! tripe2 add to ! bro? a
 little butt] roll$ 9 fl\r1 salt1 &     
pepp]2 add a little m fl\r if n ?ick    
en\gh4 ,return ! tripe & a doz5 oy/]s2  
simm] = a few m9utes long]1 & s]ve4     
,tripe ,lyonnaise4--,cut up half a p\nd 
( cold boil$ tripe into neat squ>es4    
,put two ounces ( butt] & a             
tablespoonful ( *opp$ onion 9 a pan1 &  

fry to a delicate br[n2 add ! tripe1 a  
teaspoonful ( *opp$ p>sley1 "o ( /rong  
v9eg>1 salt1 & cay5ne2 /ir ! pan to     
prev5t burn+4 ,:5 done1 cov] ! bottom ( 
a hot di% ) tomato sauce1 add ! cont5ts 
( ! pan to x1 & s]ve4  ,veal ,cutlet1   
,sauce ,rob]t4--,select two m$ium-siz$  
veal /eaks1 or cut "o l>ge "o 9 two2 dip
 9 beat5 egg2 roll 9 bread crumbs1 & fry
 v well done 9 ! hotte/ ( hot fat2 s]ve 
) sauce ,rob]t1 made z foll[s2--,fry a  
small onion br[n2 add to x a gill ea* ( 
cle> s\p & :ite w9e2 simm] until br[n2  
/ra92 return to ! pan1 & add a          
teaspoonful ( t>ragon v9eg>1 half a     
teaspoonful ( br[n$ fl\r1 & a           
tablespoonful ( ,fr5* mu/>d4  ,cutlets  
or veal *ops1 broil$1 may also be s]v$ )
 ?is sauce4     ,,cook]y ,,books4  ,by  
,,?omas ,j4 ,,murrey1 =m]ly pr(essional 
cat]] ( ! ,a/or ,h\se1 ,new ,york2      
,cont95tal ,hotel1 ,philadelphia2 & o!r 
lead+ hotels4         99       99       
99       99       99  ,,fifty ,,s\ps4   
,conta9+ mu* valuable in=mation conc]n+ 

s\ps &      s\p-mak+1 & fifty recipes = 
s\ps ( all k9ds1 simple &               
elaborate4  ,"o ( ! mo/ *>m+ little cook
 books rec5tly publi%$4 --,*ri/ian      
,union4  ,,fifty ,,salads4              
,conta9s fifty recipes = salads & sev]al
 = salad dress+s1      etc41 z well z   
rem>ks ^u salad-mak+1 salad h]bs1 etc4  
,a practical *ef1 ,mr4 ,murrey br+s to 8
 volume ! exp]i5ce ( _m ye>s 9 ! lead+  
kit*5s ( ,new ,york1 & 8 recipes are ^? 
:i* h made ! reputation ( sev]al fam\s  
re/aurants4 --,dome/ic ,mon?ly4         
,,breakfa/ ,,da9ties4       ,) _m       
valuable h9ts & directions conc]n+      
breakfa/      breads1 fruits1 bev]ages &
 da9ty di%es4 ,mr4 ,murrey's own        
recipes4  ,ea* "o ( ! above is          
attractively pr9t$ on f9e laid pap]4    
,cov]s 9 colors1 ) orig9al design1      
#afmo41 bo>ds1 #ej cts4  ,clo?1 design 9
 gold & color1 #ge cts4         99      
99       99       99       99           
,,valuable ,,cook+ ,,recipes4       ,a  
l>ge collection ( economical recipes    

p]sonally te/$ by ,mr4      ,murrey1 =m+
 a cook book ( ! be/ "*4  #ab mo41 #abh 
pages1 clo?1 neat /amp+ 9 gold & color1 
#ge cts4  ,any ( ^! books c be _h ( y\r 
booksell]1 or w be s5t free to any      
address at publi%]s' exp5se1 on receipt 
( adv]tis$ price4         99       99   
99       99       99  ,,:ite1 ,,/okes1  
,,all51 ,,publi%]s1 #ahb ,fif? ,av5ue1  
,new ,york ,city4