soft boiled eggs, lyonnaise potatoes, dry toast.

7. Cereal with dates, whole wheat muffins, orange marmalade.

8. Stewed prunes, French omelet, creamed potatoes, dry toast.

9. Grapefruit, broiled salt codfish, baked potatoes, corn muffins.

10. Fresh pineapple, broiled fresh mackerel, creamed potatoes, French
bread.

11. Sliced bananas, omelet with peas, rusked bread.

Breakfasts with Meat

1. Fresh apple sauce, pork chops, stewed potatoes, graham muffins.

2. Dried peaches, stewed, broiled honeycomb tripe, escalloped potatoes,
reheated rolls.

3. Fruits, minced mutton, potato puffs, rice griddle cakes, lemon syrup.

4. Baked apples, baked sausages, hashed potatoes, corn cakes.

5. Baked rhubarb and raisins, ham omelet, bread-crumb griddle cakes,
caramel syrup.

6. Melon or berries, broiled ham, shirred eggs, creamed potatoes.

7. Oranges, broiled beef cakes, French fried potatoes, toast.

8. Steamed rice, sliced tomatoes, bacon and eggs, rye muffins.

9. Berries, broiled chicken with cream sauce, fried potato cakes,
muffins.

10. Cereal with syrup, scalded tomatoes with melted butter, baked hash,
dry toast.

11. Melon, veal cutlet, cream sauce, baked potatoes, corn bread.

Some Recipes for Preparing Poultry

By Kurt Heppe

Fowls should be divided into four classes, according to their uses. The
uses are controlled by the age of the fowl.

What is suitable for one dish is not suitable for others. In fowls the
age of the bird controls the use to which it can be put. This is
something the caterer and the housewife must remember.

A young bird can be distinguished from an old one by the pliability of
the tip of the breastbone. When this tip bends under pressure, then the
bird is young. If it is hard and unyielding, then it is old.

Very old birds are used for soup and for fricassee.

Medium-aged birds are used for roasts.

Spring chickens are used for broilers and for sauteed dishes.

Very young chicks are used for frying in deep fat; for this purpose they
are dipped in a thin batter, or else in flour, and in eggs mixed with
milk and afterward in breadcrumbs. These chicks, and also spring
chickens, are used for casserole dishes and for cocottes (covered
earthen ware containers, in which the fowls are roasted in the oven).

The liver of fowls is used in different ways; it makes an excellent
dish. It is best when sauteed with black butter. Some of the fine French
ragouts consist m