The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1899-12-06
NEW BREAKFAST DISHES.

With the Approach of Cool Weather
These Novelties Will Be Reished
| Drowned Eggs-Pour half pint oil
good brown gravy into baking tin
and break into it four eggs, being care
full not to spoil the shape of the yolks.
| Sprinkle them over with a seasoning
of salt and cayenne pepper and bread
| crumbs. Bake in a moderate oven for
| five minutes: then lift out the eggs
with an egg slice and place them on
| rounds Of buttered toast Turn the
| gravy from the pan into a stew-pan
and stir in one tablespoonful of to-
mato catsup. Let this boil up, then
pour over the eggs, and serve, very
warm, on a hot water dish.
Bacon with Tomato Puree-Cook
one pound of tomatoes in teacupful
| of stock, with a blade of mace, some
vinegar, and half an ounce Of butter,
and salt. When tender pass through
sieve. Daintily fry some nice slices
of s-reaky bacon, serve them on very
shin slices Of buttered toast, pour over
al the tomato PURGE, and garnish the
dish with crisped parsley.
Glazed Beef-This excellent break
fast dish should be prepared the day
(
about five pounds of good brisket Of
beef, free from bone. Set this IN a
stewpan with just enough water to
cover, and one sliced onion, two bay
leaves, three cloves, a blade of mace
:, me peppercorns, teaspoonful of salt
and half a tablespoonful of pepper.
Simmer slowly for three hours. Then
remove from the liquid and press into
a deep caketin, covering eventually
with a plate. When quite cold, turn
out of the tin Cthe shape Of which it
should have taken), and glaze with
gc.atine, melted with some of the
liquor in which the meat was stewed.
Garnish before serving with designs
in beetroot and endive
Potato Puffs-Take equal quantities
of veal and ham, remove all fat and
gristle from both, and finely mince.
Season with pepper, salt and minced
pickles. Boil some potatoes, and mash
with a little butter when soft. Bind
them into paste with one Or two
eggs, md roIl out JLe paste; dust 1t
over with flour and cut into rounds by
,--e impress of a saucer. Put a liberal
handful of minced meats upon one-half
of this circle; fold the other half over
and pinch the edges together with
fingers. Then fry the puffs a pretty
golden brown. 1t is advisable to boil
the potatoes over night, then the dish
will not take long TO prepare in the
morning.
To Prepare Rashers of Bacon ath-
err shan just broil the rashers in the
ORDINARY way, cook them as follows:
Boil a piece of streaky bacon over
night; then next morning cut off 1t
some nice slices, about quarter of an
inch thick Finely CRATE some crumbs
from stale crust, and powder both
sides of the slices With this. Lay the
rasherS on a cheese ftOaster, and urn
as soon as one side Is Drowned. Then
serve, either with slices of fried potato
or tomato or with fried or poached
eggs. Fried eggs should Always be
trimmed round the edge, TO neaten.
Another Way of Serving Bacon or
Ham Rashers-This is an exceedingly
economical, but, nevertheless, most
appetizing dish. Remnants of cold
boiled potatoes, caulifiowei4 and cab
bage should be cut UP together and
fried brown in the fat in which the
bacon or ham has been cooked. Sea
son the mixture, make Iaver OF lit at
the DO tom of warm dish, and ar
range fried rashers Of bacon upon 1t.
Cold Veal and White Sauce-Boil
some milk or cream with a thickenlng
of -four and butter: when boiling, place
in it thin slices of cold veal and sim
mer until the liquid is once more hot,
without being actually boiling. When
nearly cooked, beat up the yoik OF an
egg in a little white sauce, with an
chOyy essence Pour this in with the
meat and simmer again for a few min
utes. Finally serve with sippets OF
bread and rounds of curled bacon laid
on top. Cold mutton or beef can be
utilized in the same manner.