46
REED BIRDS, 48
SALT CODFISH, BROILED, 49
SARDINES, BROILED, 49
SAUCE TARTARE, 49
SAUSAGES, 50
SMELTS, BROILED, 50
SMELTS, FRIED, 50
SQUABS, 50
STEAK, TENDERLOIN; SAUCE BEARNAISE, 51
STEAK, SIRLOIN; SAUCE BORDELAISE, 52
TOMATO SAUCE, 52
TRIPE WITH OYSTERS, 53
TRIPE, LYONNAISE, 53
TURKEY, MINCED, WITH POACHED EGG, 44
VEAL CUTLET, SAUCE ROBERT, 53

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