The sun., 1897-11-07
VARIETY FOR BREAKF1sT.
Appetirins Dishes That Maybe Made with III
Help OF ThinEs Lcrt Over.

Appetizins Dishes That Maybe Made with tho
Help OF ThinEs Lert Over.
or all the meals to be provided in an average
household breakfast seems to offer most diff.
Guilty to tho inexperienced housewife. Yet
where tho household funds are limited and
economy is the watchword many little left
overs I" may be presented in appetizing. varied
an 1 attractive ways.
Bacon fritters supply variety to the menu.
Cut stale bread Into moderately thin slices. re-
move tho crusts and cut the slices into two or
three pieces. drop them into fresh milk and let
them soak couple Of minutes. Have ready
slices of bacon with tho rind removed and
place each slice between two pieces of bread
Press tho pieces Of bread firmly together, dip
these sandwiches into thin fritter batter, drop
these into very hot fat and fry them to deli
cato brown. Remove the frltters from tho fat
and dust them with little pepper. Drain tho
fritters upon brown paper in the mouth Of a hot
oven until all are ready; then pile them upon
heated platter and serve at once.
To make breakfast roll, tako one pound OF
lean veal that has been partly cooked. Add one
pound Of sweet fat pork and chop tho meats to-
gether until very finely minced Season with
pepper. lemon Juice and chopped parsley to
taste. Add small half cup Of bread crumbs
soaked in two tablespoonfuls Of milk and q
beaten egg. Mako this mixture into long
roll and place it upon creased paper In O bak.
ing pan. Scatter q very few Drowned crumbs
over tho top and add some bits of butter. Put q
piece Of creased paper over tho top Of the roll
and place the pan in . moderate oven and cook
from thirty to forty minutes. Have prepared
tomato sauce and wher the roll Is baked place It
upon hot platter and pour the sauce around it.
Another mode Of using veal is called Hol-
land Eggs" Take prices Of firm, lean veal, and
IN poupd -
pound of beef suet. Chop these together until
very fne, soak four ounces Of fine bread crumbs
in cream enough to moisten them well add
them to tho minced meat, with a seasoning of
| salt. pepper and tho grated yellow rind Of o
| lemon; add two beaten eggs and mix tho ingro-
dients we'll together; then form the mixture into
eSgsh1ped % balls Half an spider With water X and
the spider oyer the fire. and whom the liquid has
come COZ @ to boiling, PVT & IN The prepared eggs and
eggs are cooked place them upon the hot platter
chopped parsley over the whole and serve.
Tho always acceptable egg may be served
Egg gems are an acceptable way Of using up
| very small pieces Of cooked meat or poultry ono
GhSe ns
make tho mixture slightly moist Wits Wiz sweet a
three-quarters full with this mixture, and then
carefully break an egg upon the top of each one;
Some ne cracker dust and few bits Of bIPer butter.
and bake them from eight to ten minutes in a
with the tiny handles at one side are very pretty
and appropriate for serving these eggs in.
Poached eggs served upon stuffed and baked
cut them into halves. crosswise; remove the In
side and to the meaty part taken from the inside
| ham, mushrooms poultry. or whatever one may
have at hand. seasoning the stuflng WELL Bake
upon round pisces Of hot buttered ' toas. 'uH and
| then put poached egg upon each tomato. II
the tomatoes are uniform in size and caro- is
taken In cooking the eggs, using muffin rings or
looking dish. The tomatoes may be prepared
To make Goldfish and poachsd eggs for break.
put 1t In saucepan, cover 1t with cold water. put
Il over the fire. and let 1t scald. Then drain of
END So1 n th the h and
sPoonful of butter and season with pepper.
Heat the ingredients thoroughly together and
thickness Of about hall in ch and cut il Into cir
cles with large sized biscuit cutter. Place the
hot oven. While the cakes are baking, poach
as as many ny sgEs as @ there al are cakes: Put the
eaeS
-, Fish rolls are an excellent dish for breakfast
They are best made of halibut. but any other
of uncooked fish, then put 1t in an enrthen dish
| and with q wooden potato masher rub the n sh
to paste; add the whites OF three eggs, putting
In one at time and rubbing 1t well Into the fish
cup of warm cream and season the mix.
ture lightly. with salt. paprika and few
Make the mixture into small rolls about
two and one.half inches in length. When
all the material has been used take one OF the
rolls first made and brush 1t over with a beaten
egs. and then ,sprink kle it with sfted stale bread
| crumbs that have been salted. Drop the rolls
carefully into hot fat and cook them to nice
| brown. Drain them upon brown paper undl all
are cooked, and then place upon a hot platter.
Serve them with Bechamel or cream sauce
| poured around them.