The Myrtle Reed Cook Book. Reed Myrtle

Чтение книги онлайн.

СКАЧАТЬ SOUPS

       CREAM SOUPS

       FISH SOUPS

       FRUIT SOUPS

       MUTTON SOUPS

       VEAL SOUPS

       MISCELLANEOUS SOUPS

       FIFTY WAYS TO COOK SHELL-FISH

       CLAMS

       CRABS

       LOBSTER

       OYSTERS

       SCALLOPS

       SHRIMPS

       SIXTY WAYS TO COOK FISH

       ONE HUNDRED AND FIFTY WAYS TO COOK MEAT AND POULTRY

       BEEF

       MUTTON AND LAMB

       PORK

       VEAL

       CHICKEN

       DUCK

       GOOSE

       TURKEY

       PIGEON

       TWENTY WAYS TO COOK POTATOES

       ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES

       THIRTY SIMPLE SAUCES

       SALADS

       SALADS AND DRESSINGS

       FISH SALADS

       VEGETABLE SALADS

       FRUIT SALADS

       EGG SALADS

       CHEESE AND NUT SALADS

       SIMPLE DESSERTS

       FROZEN DAINTIES

       JELLIED DESSERTS

       PIES

       PUDDING SAUCES

       SHORTCAKES

       TARTS

       INDEX

THE PHILOSOPHY OF BREAKFAST

       Table of Contents

      The breakfast habit is of antique origin. Presumably the primeval man arose from troubled dreams, in the first gray light of dawn, and set forth upon devious forest trails, seeking that which he might devour, while the primeval woman still slumbered in her cave. Nowadays, it is the lady herself who rises while the day is yet young, slips into a kimono, and patters out into the kitchen to light the gas flame under the breakfast food.

      In this matter of breaking the fast, each house is law unto itself. There are some who demand a dinner at seven or eight in the morning, and others who consider breakfast utterly useless. The Englishman, who is still mighty on the face of the earth, eats a breakfast which would seriously tax the digestive apparatus of an ostrich or a goat, and goes on his way rejoicing.

      In an English cook-book only seven years old, menus for “ideal” breakfasts are given, which run as follows:

      “Devilled Drum-sticks and Eggs on the dish, Pigs Feet, Buttered Toast, Dry Toast, Brown and White Bread and Butter, Marmalade and Porridge.”

      “Bloaters on Toast, Collared Tongue, Hot Buttered Toast, Dry Toast, Marmalade, Brown and White Bread and Butter, Bread and Milk.”

      “Pigeon Pie, Stewed Kidney, Milk Rolls, Dry Toast, Brown and White Bread and Butter, Mustard and Cress, Milk Porridge.”

      And СКАЧАТЬ