What to Eat, How to Serve it

by Christine Terhune Herrick

Broiled Salt Mackerel à la Maître d'Hôtel.—Soak the mackerel overnight. In the morning wipe it dry, broil, lay on a hot dish, and anoint plentifully with maître d'hôtel butter, made by directions given in the preceding chapter.

Risen Muffins.—Two cups milk, two eggs, one tablespoonful lard, one tablespoonful sugar, saltspoonful salt, half yeast cake dissolved in a little warm water, flour enough for batter. Set a sponge of all the ingredients except the eggs to rise overnight. In the morning beat these light, add them to the batter, and bake the muffins in tins in a quick oven.

6.
Wheat Germ-Meal Porridge.
Broiled Ham. Canned Pea Pancakes.
Buttered Toast.
Baked Apples.
Cocoa. Coffee.

Canned Pea Pancakes.—One can of green pease, one egg, one cup milk, two teaspoonfuls melted butter, half cupful flour, half teaspoonful baking-powder, salt to taste. Open the can several hours before it is to be used, and drain off the liquor. Rinse the pease in cold water. Mash them with the back of a spoon, and mix with them the butter and salt. Make a batter of the egg, the milk, and the flour, with the baking-powder. Add the pease, beat well, and bake on a griddle.

7.
Tangerines.
Rice Porridge.
Moulded Eggs. Ham Toast.
Baked Potatoes.
Tea. Coffee.

Moulded Eggs.—On the bottom of well-buttered patty-pans with straight sides sprinkle finely minced parsley and a little pepper and salt. Break an egg into each pan, set them in a large pan filled with boiling water, and bake until set. Turn out on a flat dish, and pour a white sauce over them.

Ham Toast.—To every cupful of chopped cold boiled ham put a half-teaspoonful of made mustard, as much butter, and a little Worcestershire sauce. Trim the crust from slices of bread, toast and butter them, and spread them with the chopped ham.

8.
Bananas.
Oatmeal.
Broiled Smoked Salmon. Breakfast Biscuit.
Savory Potatoes.
Cocoa. Coffee.

Breakfast Biscuit.—Two cups milk, half cake yeast dissolved in warm water, two teaspoonfuls white sugar, two tablespoonfuls lard, one tablespoonful butter, saltspoonful salt, flour for soft dough. Warm the milk, melt the shortening, and set the sponge overnight. The next morning roll into a sheet, cut out with a biscuit cutter, let them rise twenty minutes in the pan, and bake.