With many valuable hints and directions concerning breakfast breads, fruits, beverages and dainty dishes. Mr. Murrey's own recipes. “The following recipes and remarks will be found valuable assistants to those so situated, and will offer many practical suggestions intended to develop ingenuity and skilfulness in this much-neglected branch of cookery. Avoid asking that innocent but often annoying question, "What shall we have for breakfast?" Rely upon your own resources and inventiveness, and you will soon master the situation. The average business man generally knows but little of what is or is not in market, and he dislikes to have his gastronomic knowledge constantly analyzed.” CONTENTS. REMARKS ON BREAKFAST COOKERY, FRUITS. APPLES, BAKED, BANANAS, BLACKBERRIES, RASPBERRIES, ETC., CANTALOUPES, CHERRIES, CURRANTS, FIGS AND DATES, GRAPES, MELONS, ORANGES, PEACHES, PEARS, PINEAPPLES, PLUMS, STRAWBERRIES, MISCELLANEOUS, BEVERAGES. COFFEE, "AFTER DINNER" COFFEE, BOILING WATER FOR COFFEE, TEA, COCOA AND CHOCOLATE, BREAD, ETC. BREAD, "HOME-MADE" BREAD AND ROLLS, SALT, MAIZE, OR INDIAN CORN, CORN BREAD, CORN MEAL CUSTARD, "BOSTON BROWN BREAD," MAIZE MUFFINS, GRAHAM MUFFINS, BREAKFAST BISCUIT, MILK BREAD, ROLLED WHEAT BISCUIT, TO TEST THE OVEN, TOAST. DRY TOAST, DIP TOAST, MILK TOAST, ANCHOVY TOAST, CLAM TOAST, MARROW BONE TOAST, OYSTER TOAST, SALMON TOAST, TONGUE TOAST, EGGS AND OMELETS. TO TEST EGGS, BAKED EGGS, OMELETS, CHEESE OMELET, OMELET WITH HERBS, ONION OMELET, OYSTER OMELET, OMELETTE AU RHUM, SPANISH OMELET, SWEET OMELET, POTATOES. POTATOES IN GENERAL, BOILED POTATOES, LYONNAISE POTATOES, POTATOES AU COCHON, POTATOES AU GRATIN, POTATOES, SAUTÉED, MISCELLANEOUS BREAKFAST DISHES. ARTICHOKES (FRENCH), ARTICHOKES (FRENCH), FRIED, CHICKEN CROQUETTES, CHICKEN, DEVILLED, CHICKEN, FRIED, CRABS, SOFT-SHELL, FILET OF SOLE; SAUCE TARTARE, HAMBURG STEAK, HOMINY FRITTERS, KIDNEY, SAUTÉED, LAMB CHOPS WITH FRENCH PEAS, MUSHROOMS ON TOAST, MUTTON CHOPS WITH FRIED TOMATOES, OYSTERS, BROILED, PORK AND BEANS, REED BIRDS, SALT CODFISH, BROILED, SARDINES, BROILED, SAUCE TARTARE, SAUSAGES, SMELTS, BROILED, SMELTS, FRIED, SQUABS, STEAK, TENDERLOIN; SAUCE BEARNAISE, STEAK, SIRLOIN; SAUCE BORDELAISE, TOMATO SAUCE, TRIPE WITH OYSTERS, TRIPE, LYONNAISE, TURKEY, MINCED, WITH POACHED EGG, VEAL CUTLET, SAUCE ROBERT
"synopsis" may belong to another edition of this title.
The importance of preparing a variety of dainty dishes for the breakfast table is but lightly considered by many who can afford luxuries, quite as much as by those who little dream of the delightful, palate-pleasing compounds made from "unconsidered trifles." The desire of the average man is to remain in bed until the very last moment. A hurried breakfast of food long cooked awaits the late riser, who will not masticate it properly when he finally arrives at the breakfast-table, and the best of housekeepers is discouraged and prevented from ever attempting culinary surprises, when they are not to be appreciated. In this way she is innocently driven into a rut from which it is difficult to escape when occasions present themselves for offering novelties. The following recipes and remarks will be found valuable assistants to those so situated, and will offer many practical suggestions intended to develop ingenuity and skilfulness in this much-neglected branch of cookery. (Cover photograph by Ezran Kamal)About the Author:
Former professional Caterer of the Continental Hotel, Philadelphia, and Astor House, New York. Thomas J. Murrey’s books included Fifty Soups, Breakfast Dainties, Fifty Salads, and Tempting Curry Dishes.
"About this title" may belong to another edition of this title.
(No Available Copies)
If you know the book but cannot find it on AbeBooks, we can automatically search for it on your behalf as new inventory is added. If it is added to AbeBooks by one of our member booksellers, we will notify you!Create a Want