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    Breakfast Dainties
    Breakfast Dainties
    Breakfast Dainties
    Ebook79 pages46 minutes

    Breakfast Dainties

    By Thomas J. (Thomas Jefferson) Murrey

    3.5/5

    ()

    Read preview
    LanguageEnglish
    PublisherArchive Classics
    Release dateNov 27, 2013
    Breakfast Dainties

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    Reviews for Breakfast Dainties

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    • 3/5
      Breakfast Dainties by Thomas J. MurreyTOC where recipes are listed, not in any special order.Cookery is discussed.This is not a typical cookbook. Each of the subjects are discussed.For fruits there are apples, baked and bananas, telling you how to select the best fruit. recipes are mentioned in paragraph format, nothing like a formal recipe in a cookbook.Beverages have their own chapter giving different methods for making the items.Lot of history is mentioned, years of certain things that happened in cooking and ingredients used back then.To make bread it asks for a pill of liquid yeast, no idea what that is. some mention of some measurements of other items needed.Like the tips along the way: how to tell if an egg is ok to use.. Also how to tell if a potato is good to use.So much useful fun information to learn about. To keep the nutrition in the potato, boil in skins just in water. It's also so much more easier to peel skin after it's cooked.Resource listing of other works are included at the end. Other works by the publisher are included also.

    Book preview

    Breakfast Dainties - Thomas J. (Thomas Jefferson) Murrey

    The Project Gutenberg EBook of Breakfast Dainties, by Thomas J. Murrey

    This eBook is for the use of anyone anywhere at no cost and with

    almost no restrictions whatsoever. You may copy it, give it away or

    re-use it under the terms of the Project Gutenberg License included

    with this eBook or online at www.gutenberg.org

    Title: Breakfast Dainties

    Author: Thomas J. Murrey

    Release Date: January 7, 2008 [EBook #24205]

    Language: English

    *** START OF THIS PROJECT GUTENBERG EBOOK BREAKFAST DAINTIES ***

    Produced by Annie McGuire and the Online Distributed

    Proofreading Team at http://www.pgdp.net (This file was

    produced from images generously made available by The

    Internet Archive/American Libraries.)

    Transcriber's Note: The chapter title 'MISCELLANEOUS BREAKFAST DISHES' was changed to match the Table of Contents. It was originally titled DAINTY DISHES.

    BREAKFAST DAINTIES

    BY

    THOMAS J. MURREY

    Author of Fifty Soups, Fifty Salads, "Valuable Cooking

    Recipes," etc. Formerly Professional Caterer of the

    Astor House, New York, etc.

    "Now good digestion wait on appetite

    And health on both."— Shakespeare

    NEW YORK

    WHITE, STOKES, & ALLEN

    PUBLISHERS

    Copyright, 1885.

    DEDICATION.

    To

    My Friend, Frank B. Thurber,

    Whose efforts to raise the standard of

    our food products to a higher order

    have been untiring, this

    unpretentious work is most

    respectfully dedicated

    by

    THE AUTHOR.

    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, ROLLS, 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,

    Minced Turkey with Poached Eggs,

    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,

    Veal Cutlet, Sauce Robert,

    REMARKS ON BREAKFAST COOKERY.

    "Dinner may be pleasant,

    So may social tea ;

    But yet methinks the breakfast

    Is best of all the three. "

    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. 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

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