The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1890-10-27
BREAKFAST DISHES.
Excellent Methods of Preparing Portions
Of the Morning Meal.

Excellent Methods of Preparing Portions
Of the Morning Meal
Lyonnaise Potatoes.-Cu some cold boiled
potatoes into small square blocks; shred
half an onion finely; drop potatoes and
onion into boiling lard and fry light
brown; drain on paper and serve in very
hot dish. Dust with powdered parsley be-
fore serving.
Potatoes With Ham.-Boil some pota-
toes. slice them quite thin. put them in a
pan with good sized piece of butter, and
let them heat thoroughly. but not fry; boil
four eggs very hard and chop them fine;
and chop about as much cold boiled ham as
there is of potato; put all into dish in
layers, with little salt, parsley and chopped
onion on each layer; pour over the whole
four large cupfuls of cream, cover the top
with small bits of butter and bake a light
brown.
Potato Scallops.-Boil some potatoes.
slice them fne and heat as above; put
them into scallop shells which have been
previously buttered and busted with bread
crumbs: ill the scallop shells only half full
of potato; then add some egg and cream
beaten up together; sprinkle the top with
bread crumbs and bake in quick oven.
Salmon Strips.-Soak half a pound of
salt, smoked salmon one hour in cold water
then boil gently twenty minutes. Drain
lay in very cold water for ten minutes
wipe dry. and with a sharp knife cut into
strips about as long as your middle finge
and half an inch wide. Have some butter
in a frying pan; roll each strip of fish il
-four. and fry to a fine brown. Serve ho
and dry. piled like sticks, on q heated plate
Fried Fish-Clean carefully, washing on
the inside Of perch, smelt. or other pa,
%scH yvNcv afr n nn~, \
little dry, sailed -four, and coat each fist
we'll with this. Heat lard very hot in fry
ing-pan, and lay in the fish carefully, not *
many at once that you cannot turn then
with ease. This you should do so soon al
the under-side is nicely Drowned, and whe1
both are of yellow brown take the fish on
of the grease. If small, transfer them to {
colander, to rid them of every drop of fat
Send to the table in a hot dish. When egg
are plenty you can make really elegan,
dish of small parrish by dipping them
after wiping. in beaten eggs, then rolling il
pounded cracker or bread crumbs, befor,
frying. In any case serve your fish dry-no
crisp-neither soaked in grease nor slowly
converted into cindery chips.
Dreamed Mackerel.-Wash O salt mack
erel, and soak it all night in cold water
To prepare it for breakfast, wipe it we'll t.
get off the salt crystals that may be lodget
in the creases, put into a broad pan of boil
ing water, and cook steadily for half a,
hour. Drain when done, and transfer to ,
hQEdish. Pour over it a sauce made b,
stirring into a cupful of boiling water
hespi4G teaspoonful Of corn-starch, tw,
ttespQ1pNls of butter. one of vinegar, an,
little pepper. Instead of the vinegar vo,
can put in q teaspoonful of green pickle
minced fine. Stir over the fire until smootl
and az thick as custard, when add mince,
parsley. Pour upon your fish, cover, an,
let 1t stand five minutes. in q warm plac
before it goes to table.