Books with title Breakfast Dainties

Breakfast Dainties by Thomas J. Murrey Edited and Formatted for optional user enjoyment .- Our books are professionally produced and edited to provide the best reading experience- Our books contain unique illustrations that readers can enjoy - Check out our extensive range of top quality books on our site by searching Zellerz Publishing on Amazon Summary 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 generally knows but little of what is or is not in market, and he dislikes to have his gastronomic knowledge constantly analyzed. Should your domestic duties prevent you from occasionally visiting the public markets, it will be found expedient to subscribe for a reliable newspaper that makes a specialty of reporting the latest gastronomic news. This cannot be accomplished by cook-books, owing to the fluctuations in prices and the constant arrival of "good cheer" at seasons when least expected. Steaks and chops are looked upon as the substantials of the breakfast-table, but when served continually they do not give satisfaction, be they ever so good, and are not duly appreciated unless interspersed occasionally with lighter dishes. Here are some of Amazon’s Excellent Reviews - "These are some of the most interesting receipts I have come across in a long time.They are reminiscent of my grandmother's cooking and things that my mom would make.It's not only a breakfast cookbook.“ Take advantage of our excellent books Get your kindle copy today!

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

This Breakfast Dainties:Amazing Breakfast for Every Morning includes 20 illustrations relevant to the contents.Applewood Books, 2008 - "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." (From Introduction)

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

'Dinner may be pleasant,So may social tea; But yet methinks the breakfastIs 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 generally knows but little of what is or is not in market, and he dislikes to have his gastronomic knowledge constantly analyzed.Should your domestic duties prevent you from occasionally visiting the public markets, it will be found expedient to subscribe for a reliable newspaper that makes a specialty of reporting the latest gastronomic news. This cannot be accomplished by cook-books, owing to the fluctuations in prices and the constant arrival of 'good cheer' at seasons when least expected.Steaks and chops are looked upon as the substantials of the breakfast-table, but when served continually they do not give satisfaction, be they ever so good, and are not duly appreciated unless interspersed occasionally with lighter dishes.

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Excerpt from Breakfast DaintiesArtichokes (french), artichokes (french), fried, chicken croquettes, chicken, devilled, chicken, fried.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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An EXACT reproduction of the original book BREAKFAST DAINTIES by Thomas J. Murrey first published in 1885. 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. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

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