Perth Amboy evening news., 1906-07-07
SUNDAY MORNING BREAKFAST.

An appetizing breakfast for a sum-
mer morning that will take but a
minimum of time to prepare is given
in the menu below. Decorate the
table with a bunch of field daisies in
a glass fish globe, set ON a square of
drawn worked linen. These little
glass globes cost from ten to twenty
cents each, according to size, and
there is nothing better for flowers.
The late Strawberries are likely to
be large and luscious; rinse them in
cold water and let stand in the ice
chest over night, unless you are fort
innate enough to have a strawberry
bed from which they can be picked
with the dew on them. Serve with
powdered sugar. The eggs are baked
until the white is set, in a moderate
oven. Butter thee ~casseroles well,
whether a large one is used or the
little brown one with legs which
look so quaint on the serving plates
and tempt one to eat their contents
even on a hot morning. Finnan had
die fills the craving for something
salt or smoked which most people
have In warn weather, and is more
acceptable than steak or ham.
Unhulled Strawberries.
Eggs en- Casserole.
Broiled Finnan Haddie.
Dreamed Potatoes.
Entire Wheat Toast. Coffee.
Veal Outlets.
Cut the slices of veal into suitable
pieces for serving. Fry a few thin
slices of salt pork until crisp and put
in the veal, after seasoning each
,SoaA mill, aa1t md tnantnnr. on1 rn1l-
ing it in -four. Cook slowly until
we'll done on both sides. Take up on
to a warm dsih, add to the contents
of the pan one level tablespoon of
flour and one cup of boiling water,
or in that proportion. Cook four
minutes and strain over the veal.
Crumbed Veal Outlets.
Cut the slices of veal into pieces
for serving and lay them On a perfor-
ated tin pie plate, set owe a kettle
of boiling water. Cover and steam
fifteen minutes, then wipe each piece
and season with salt and pepper.
Beat two eggs, dip each piece of veal
in 1t so as to entirely owe the sur
face, then roll in fine cracker crumbs
and lay in a frying basket. Fry un-
til brown In deep hot fat.
H0miny C~rOquettes.
Work a tablespoon of melted but
ter into two cups of cooked hominy.
When it is free from Jumps add two
beaten eggs and a with salt and
pepper. Beat to mix all smoothly.
Flour the hands and make up into
small croquettes and set aside until
firm and cold. Chill in the ice chest
If not cold enough. Dip each GRO
quette in beaten egg, then roll in
cracker crumbs ana set in the ice
chest for two hours. Fry in a basket
in deep hot fat until light brown.
Made Mustard.
Put two level tablespoons of mus
tard and a teaspoon of flour togeth-
err and mix smooth with a little cold
vinegar. Mix four tablespoons of oil
vinegar with one tablespoon of oil,
one teaspoon of sugar and salt and
pepper as liked, a level teaspoon of
salt and a saltspOOn OF pepper. Put
on to the range and SUR until 1t
boils. then pour the hot mixture on
to the mustard, stir well, and as soon
as cool it is ready for use.
Asparagus in Tomato Border.
Make a tomato jelly with canned
tomato anu mOiQ II III a bCI0Si vi
mold. Unmold on a large fat
plate and fill the center with
asparagusstips that have, been cooked
chilled. Put a. spoonful of may
onnaise on top just as the salad Is to
be served, and pass more to be taken
with the individual portion.
Soft Gingerbread.
Cream one-half cup of butter with
one-half cup of sugar, add one cup
of molasses; add one-half cup of
milk, two well-heaten eggs, one level
tablespoon of ginger and n tea
spoon Of cinnamon and allspice, mix
ed, and two cups of flour sifted with
three level teaspoons of baking pow
der. Bake in a shallow pan.
White Cake.
Cream one-half cup of butter, add
two cups of sugar and beat light
add one cup of milk two cups Of
-four and one cup OF cornstafeh sifted