168 SAUCES AND DRESSINGS-SALADS.
Broiled beefsteak, broiled chops, broiled chicken, broiled fish, broiled quail on toast, fried pork tenderloins, fried pig's feet, fried oysters, fried clams, fried liver and bacon, fried chops, fried pork, ham and eggs fried, veal cutlets breaded, sausages, fricasseed tripe, fricasseed kidneys, turkey or chicken hash, corn beef hash, beef cro- quettes, codfish balls, creamed codfish, stewed meats on toast, poached eggs on toast, omelettes, eggs boiled plain, and eggs cooked in any of the various styles.
VEGETABLES FOR BREAKFAST.
POTATOES in any of the various modes of cooking, also stewed to- matoes, stewed corn, raw radishes, cucumbers sliced, tomatoes sliced raw, water cress, lettuce.
To be included with the breakfast dishes : oatmeal mush, cracked wheat, hominy or corn-meal mush, these with cream, milk and sugar or syrup.
Then numberless varieties of bread can be selected, in form of rolls, fritters, muffins, waffles, corn-cakes, griddle-cakes, etc., etc.
For beverages, coffee, chocolate and cocoa, or tea if one prefers it; these are all suitable for the breakfast table.
When obtainable always have a vase of choice flowers on the break- fast table; also some fresh fruit, if convenient.
EVERYTHING in the make-up of a salad should be of the freshest material, the vegetables crisp and fresh, the oil or butter the very best, meats, fowl and fish well cooked, pure cider or white wine vinegar in fact, every ingredient first class, to insure success.
The vegetables used in salad are : Beet-root, onions, potatoes, cab- bage, lettuce, celery, cucumbers, lentils, haricots, winter cress, peas, French beans, radish, cauliflower all these may be used judiciously in salad, if properly seasoned, according to the following directions.
Chervil is a delicious salad herb, invariably found in all salads prepared by a French gourmet. No man can be a true epicure who is unfamiliar with this excellent herb. It may be procured from the vegetable stands at Fulton and Washington markets the year round,