Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Eggs | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half cups of new milk
- two cupfuls of the mixture
- five fresh eggs
- one beaten egg to two cupfuls of the mixture
Directions
This breakfast, when in perfection, will entertain the most fastidious. If you are given to attempt- ing omelets, be wise betimes, and suggest to your guests that they delay not this omelet by lingering ; for this is uncertain like all others, and does not wait. Beat together yolks and whites of five fresh eggs, until you can dip them up with a spoon. Stir to this one and a half cups of new milk. When mixed, pour into a well buttered spider already on the fire. Now you do not manage this like the ordinary omelet ; but with a spoon instead of a knife you toss it from the bottom as the egg "sets." Do not toss or dissever it too much, but when done, have it look like broken custard. When there is no liquid to the egg, turn it quickly into a warm dish, and serve directly. Salt, but- ter, and pepper, individually applied. Warm plates desirable.
SECTIO]^" XL CROQUETTE AND SAUSAGE BREAKFASTS.
CROQUETTE AND SAUSAGE BREAKFASTS. 213
CROQUETTES.
" Gather up the fragments that remain, that nothing be lost."
This text is quite opportune for those house- keepers who do not appreciate the odds and ends of food. There are not a few spendthrift house- keepers, who never trouble themselves about a stale loaf of bread, clean and sweet pieces of meat, except to consign them to "the waste," but who must have whole and new materials to start each meal. Others are content with an unsightly dish, rather than exercise their taste and ingenuity in making a handsome breakfast dish from homely pieces of food. A sensitive and delicate stomach is often affected through the day when disappointed of breakfast by an unsightly dish, — out of all order and shape, — served on the same dish on which served before, — a dish of ragged butter and broken bread, that had been handled at a pre- vious meal ; and for the final dish muddy and unsettled coffee. Such a breakfast is anything but appetizing, and to some persons absolutely sick-
214 ^VHAT TO GET FOR BREAKFAST.
Yet there are those who can produce a handsome breakfast from the fragments left from dinner the jDrevious day. This economy is practised quite as often in homes where economy is not a matter of necessity, as where it is necessary, and such break- fasts are just as appetizing as new food when gotten in a tasteful manner ; but when served in- differently are a sheer waste.
There are various ways of reconstructing food to gladden the stomach, among which croquettes should hold a place, for they are practical and satisfactory. These little culinary productions can be made of fragments of cold chicken, turkey, lamb, veal, game, fish, potato, and rice. Cold veal and chicken are especially nice for croquettes. An economical t\nd tasty housekeeper can repro- duce, from uninviting fragments, a handsome breakfast dish of croquettes.
CROQUETTE AND SAUSAGE BKEAKFASTS. 215
BREAKFAST No. 92.
Oatmeal Mush.
Veal Croquettes. Potato Croquettes.
Graham Griddle Cakes. Stewed Prunes.
VEAL CROQUETTES. Divest of skin and gristle the remnants of cold roast or stewed veal. Chop them fine, adding a quarter as much bread crumbs as meat. Allow one beaten egg to two cupfuls of the mixture, to bind it together. If needed, add a very little milk, cream, or gravy to moisten it. When mixed, season to taste, mould into pear shape, roll in egg and cracker crumbs, and place in a buttered bake- pan. Bake each side a nice brown in the oven ; or put them into a frying basket and fvj in hot drippings,
POTATO CROQUETTES. When you have prepared more mashed potato than is needed for dinner, it is very convenient to utilize it for breakfast in croquettes. Cut into
216 WHAT TO GET FOR BEEAKFAST.
squares, oblongs, or rounds, about three-quarters of an inch thick, or thick enouo:h to g-iye them the desired strength. Grease the bottom of a baking- pan with SAYeet drippings, and place them in the pan so they will not touch each other. Bake them a nice brown. Brushing them over with a beaten egg when they begin to brown, except on the bot- tom, improves their appearance ; or you can make into balls or rolls, and fry in boiling fat. These should be egged and crumbed.