Ingredients
- a cup of milk
- one deep on your baking-pan
Directions
Make a short cake, per receipt in Breakfast No. 12. Koll the dough into a sheet half an inch thick, and cut into rounds with your biscuit-cutter. Lay them one deep on your baking-pan, and just polish the top of each with butter ; then lay a bis-
DOMESTIC FOWL BKEAKFASTS. 151
cuit on each of these. By this process they are easily divided. Butter them when eaten. Serve hot.
BREAKFAST No. 50.
Cracked Wheat. Minced Chicken. Eggs on Toast.
Cold Bread.
Coffee. Ripe Fruit.
This delicate and nutritious breakfast is nice for sick or well. Prepare mince as in Breakfast No. 49.
EGGS ON TOAST. Break each egg separately into hot water in a flat pan. Cook them till the white concretes. Have toast a nice brown, and barely dip it into hot water for an instant. Do not soak it. Melt your butter by putting it into boiling water. Skim a little butter from the top of the water to the toast. Serve eggs on toast.
152 WHAT TO GET FOE BEEAKFAST.
BREAKFAST No. 51.
Oatmeal Mush.
Chicken a la Cunard Steamer.
Biscuit {light as a foam). Baked Potatoes.
Coffee. Rice Griddle Cakes.
CHICKEN A LA CUNARD STEAMER. This is a nice bill of fare for a winter breakfast. The joints should be separated, washed in cold water, and boiled tender the day previous. When tender, remove from the liquor and drain dry. Preserve the liquor. In the morning, roll each piece in Qgg and cracker crumbs, and fry them a nice brown in butter or chicken fat, skimmed from top of the liquor. When fried a nice brown lay on a platter, and keep hot. Now put a cup of milk, half a cup of the liquor and fat into the frying-pan. When hot, add a little smooth thick- ening, stirring it constantly. Add butter if neces- sary. Pour this over the chicken and serve.
DOMESTIC FOWL BREAKFASTS. 153