FAMILY BREAKFASTS FOR AUTUMN
DURING the early part of the autumn, and indeed until late in the winter, the supply of fruit is only less abundant than in the summer. Melons and peaches go first, but their place is taken by grapes, pears, apples, bananas, and, later, mandarins, tangerines, and oranges. Meat now begins to be a more necessary article in the bill of fare. By the exercise of a little ingenuity, left-overs from the dinner of the previous day may be rendered even more appetizing than they were in their first estate.
1.
Peaches and Pears.
Oatmeal.
Veal Cutlets à la Maître d'Hôtel.
Potatoes hashed with Cream.
Quick Sally-Lunn.
Cocoa. Coffee.
Veal Cutlets à la Maître d'Hôtel.—Cut veal cutlets into neat pieces, and pound each with a mallet. Broil over a clear fire, transfer to a hot dish, and lay on each cutlet a small piece of maître d'hôtel butter. Set in a hot corner, covered, for five minutes before sending to table.
Maître d'Hôtel Butter.—Into one cupful of good butter work a tablespoonful of lemon juice and two tablespoonfuls of finely chopped parsley, with a little salt and white pepper. Pack into a small jar, cover, and keep in a cool place. It is useful to put on chops, steaks, or cutlets, or to mix with potatoes.
Potatoes hashed with Cream.—Chop cold boiled potatoes fine, and stir them into a cup of hot milk in which has been melted two tablespoonfuls of butter. Pepper and salt to taste. Let the potatoes become heated through before you serve them. If you have cream, use this and half as much butter.
Quick Sally-Lunn.—Three eggs, half cup butter, one cup milk, three cups flour, two teaspoonfuls baking-powder, half teaspoonful salt. Stir the butter, melted, into the beaten yolks; add the milk, the flour (into which the baking-powder has been sifted), and the whites last. Bake in one loaf, in a steady oven.