Savory Potatoes.—Two cupfuls cold potatoes sliced, half cup gravy, quarter of an onion sliced. Heat the gravy in a frying-pan with the onion, add the potatoes, and leave them until they are brown, stirring often. Serve potatoes and gravy together.
9.
Oranges.
Cracked Wheat.
Lyonnaise Tripe. Boiled Potatoes.
Bread-and-milk Cakes.
Tea. Coffee.
Lyonnaise Tripe.—One pound boiled tripe, one onion, one tablespoonful butter, one cupful stewed tomatoes, pepper and salt. Brown the onion in the butter, add the tripe, cut into neat pieces, add the seasoning. Brown lightly, add the tomatoes, and, when these are hot, serve.
Bread-and-milk Cakes.—One cup fine bread crumbs, two cups milk, one egg, two teaspoonfuls melted butter, saltspoonful salt, two tablespoonfuls flour. Soak the crumbs in the milk ten minutes; beat in the whipped egg, the butter, the salt, and the flour. Bake on a well-greased griddle.
10.
Apples.
Graham Flakes.
Fried Scallops. Light Loaf.
Hashed Potatoes.
Tea. Coffee.
Fried Scallops.—Stew the scallops five minutes in their own liquor. Take out, drain, and roll first in egg, then in fine cracker crumbs. Fry to a light brown in deep fat, lay on a sheet of brown paper in a hot colander, and serve on a small napkin laid on a heated dish.
Light Loaf.—One cup milk, one tablespoonful sugar, one tablespoonful butter, two eggs, two cups flour, two teaspoonfuls baking-powder, saltspoonful salt. Beat the eggs light; add the butter, melted, the sugar, salt, milk, and, last, the flour sifted with the baking-powder. Bake in one loaf, and serve hot.
Hashed Potatoes.—Chop cold potatoes fine, have ready in a pan a tablespoonful of bacon dripping made very hot, stir into this two cupfuls of the potatoes, and toss about until well browned.