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    Ideal Breakfast Dishes, Savouries and Curries
    Ideal Breakfast Dishes, Savouries and Curries
    Ideal Breakfast Dishes, Savouries and Curries
    Ebook111 pages1 hour

    Ideal Breakfast Dishes, Savouries and Curries

    By Charles Herman Senn

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    “Ideal Breakfast Dishes, Savouries and Curries” is a classic cookbook by Charles Herman Senn focusing on breakfast dishes. Thinking of what to have for breakfast can often be a chore, and most of us follow a strict pattern when it comes to having our first meal of the day. This volume aims to provide the reader with a plethora of interesting and delicious ideas for breakfast, presented as simple instructions with expert tips. Perfect for those looking for some culinary variety. Charles Herman Senn (1862 – 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “The Breakfast Problem”, “Suggestions for Breakfast Menus”, “Breakfast Dishes”, “The Breakfast Bacon”, “Bacon Toast”, “Breakfast Grill”, “Mixed Grill”, “Fried Hominy Cakes”, “Fried Soles”, “Bakes Sprats”, “Whiting au Gratin”, “Fish Pudding with Rice”, “Fish Omelet”, “Fish Kedgeree”, “Sardines a l'Indienne”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.
    LanguageEnglish
    PublisherVintage Cookery Books
    Release dateFeb 9, 2018
    ISBN9781528784528
    Ideal Breakfast Dishes, Savouries and Curries

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      Ideal Breakfast Dishes, Savouries and Curries - Charles Herman Senn

      The Breakfast Problem.

      "Breakfast is a forecast of the whole day:

      Spoil that and all is spoiled."

      Leigh Hunt.

      TO many housekeepers breakfast is a problem which causes them more worry and trouble than any other meal, particularly so during the summer months, when the customary solid dishes should be avoided and replaced by something of a lighter character, and for this reason some would not at all mind to see that meal obliterated from the daily family fares.

      One of the latest fads recently introduced is to go without breakfast, but very few people have tried this novel experiment, and these have quickly returned to their former custom of partaking of a hearty meal in the morning.

      Whatever the opinion of a few faddists may be, most people will agree that breakfast, as we understand it in this country, is an indispensable and perhaps the most necessary repast of the day.

      The way in which some families have breakfast served is another difficulty which one might not unreasonably expect to be remedied. A well-known writer once said that there were no two people ever having the same mind as to what it should be, and no two people in one household, as a rule, ever wished to get up at the same hour—that all attempts to assemble a lot of people at a given moment for a set morning meal are sure to be productive of friction and unpleasantness; and this unpleasantness, he says, is very likely to spoil the good feeling of a whole day. He proposes that every person shall look out for his or her own breakfast. If the establishment is well enough provided with cooks and waitresses, so that each person can have a breakfast especially prepared to suit his or her taste and fancy, well and good; otherwise, let each person prepare his own breakfast. The trouble of doing this, he thinks, would be compensated for by the freedom gained to get up when one pleases, and not to be compelled to go without coffee, or to eat oranges and oatmeal, or else nothing at all.

      This meal requires care, thought and management to prepare such a meal, pleasing, appetising and varied day after day. This to the thoughtful cook and housekeeper presents little or no difficulty, for it is a comparatively simple matter to find substitutes for fried eggs and bacon and sausages. Breakfast is a foretaste of the whole day, and there is probably no meal which counts more to the average person than the first repast of the day. It should be borne in mind that the appetite is usually more fickle in the morning than it would be late in the day; indeed, the sense of taste is never so keen as at an early hour. On this account the dishes selected for breakfasts should at all times be well seasoned, daintily and attractively served, and yet simple in character. Elaborate dishes should as much as possible be avoided.

      Cold dishes will be more acceptable in summer time than during the winter, when hot dishes are more generally in vogue; but this does not by any means imply that hot food should not be served for breakfast during the hot months. It is customary to serve two or three courses for breakfast, which should consist of cereals, eggs, fresh or smoked fish, savoury meat, ham or bacon, some kind of light cake, scones, buns, or rolls of the brioche character, preserved fruit, also fresh fruit when it is plentiful.

      There should be a constant change day by day; ample variety of dishes should be introduced, but none of them need be as substantial as for luncheon or dinner. The dishes chosen should supply the needful food elements—fat, starch and protein. For this reason it would be well if those who wish to make breakfasts ideal and satisfying meals to become acquainted with the compositions of common food.

      Fruit in some form or another should always form part of the morning meal, especially if children have to be catered for.

      The suggestions of breakfast menus, herein given, as well as the budget recipes, many of them for new dishes, will no doubt prove helpful to the thousands of housekeepers and cooks who are anxious to make the first meal of each day a real treat.            C. H. S.

      Suggestions for

      Breakfast Menus.

      Oatmeal Porridge with Cream.

      Fish Fritters.

      Broiled Bacon.

      Tea.

      Bread and Butter.

      Toasted Milk Scones.

      Fresh or Preserved Fruit.

      Cereal with Milk.

      Cucumber Fritters.

      Curried Sardines.

      Tea and Coffee.

      Bread and Butter.

      Buttered Toast.

      Fruit Compôte.

      Hominy with Cream.

      Chicken Cromeskies.

      Potato Omelet.

      Tea and Cocoa.

      Bread and Butter.

      Milk Rolls.

      Porridge with Milk.

      Macaroni with Cream.

      Curried Mushrooms.

      Tea and Coffee.

      Buttered Milk Rolls.

      Bread and Butter.

      Preserved Figs.

      Scrambled Eggs.

      Fried Whiting.

      Coffee and Chocolate.

      Toasted Scones.

      Bread and Butter.

      Fresh Fruits.

      Shredded Wheat and Cream.

      Tea and Coffee.

      Green Corn Timbales.

      Grilled Bacon.

      Bread and Butter.

      Toast.

      Fruit Preserves.

      Curried Oysters.

      Cheese Omelet.

      Tea and Coffee.

      Buttered Shredded Wheat.

      Bread and Butter.

      Marmalade or Honey.

      Fish Kedgeree.

      Scotch Eggs.

      Tea and Coffee.

      Bread and Butter.

      Buttered Scones.

      Preserved Fruit.

      Ox Tongue.

      Potted Shrimps on Toast.

      Buttered Toast.

      Coffee and Chocolate.

      Bread and Butter.

      Fresh Fruit and Jam.

      Cereal with Cream.

      Fricassee of Eggs.

      Bacon with Sprouts.

      Tea and Cocoa.

      Bread and Butter.

      Honey.

      Porridge.

      Fish Kedgeree.

      Grilled Kidneys.

      Sauté Potatoes.

      Coffee and Chocolate.

      Bread and Butter.

      Marmalade.

      Fruit Short Cake.

      Scalloped Cod.

      Scrambled Eggs with Tongue,

      Porridge.

      Tea and Chocolate.

      Bread and Butter.

      Stewed Figs or Prunes.

      Semolina Fritters.

      Savoury Haddock.

      Coffee and Tea.

      Jam Rolls.

      Bread and Butter.

      Buttered Toast.

      Fresh or Preserved Fruit.

      Oatmeal Mould.

      Shrimp Omelet.

      Fried Sausages.

      Coffee and Cocoa.

      Tea Muffins.

      Bread and Butter.

      Fruit in Biscuit Basket.

      Breaded Sausages.

      Grilled Ham.

      Haddock Patties.

      Tea and Coffee.

      Bread and Butter.

      Toasted Triscuits.

      Marmalade.

      Porridge with Cream.

      Buttered Eggs.

      Cold Ham.

      Coffee or Cocoa.

      Oat Cakes.

      Bread and Butter.

      Preserved Fruit.

      Porridge with Milk.

      Sliced Pressed Beef.

      Potato Balls.

      Tea and Coffee.

      Buttered Toast.

      Bread and Butter.

      Fresh or Preserved Fruit.

      Cereal with Cream.

      Asparagus Omelet.

      Cold Ham.

      Tea and Chocolate.

      Bread and Butter.

      Buttered and Plain Toast.

      Honey.

      Whiting en Gratin.

      Hominy Cake.

      Macaroni with Ham.

      Tea and Cocoa.

      Sally Lunns.

      Bread and Butter.

      Toast.

      Fresh or Preserved Fruit.

      Porridge.

      Tomato Rice.

      Cold Ox Tongue.

      Lettuce.

      Coffee and Tea.

      Bread and Butter.

      Fruit Compôte.

      Fried Whiting.

      Mutton Fritters.

      Cereal With Cream.

      Rice Cakes.

      Coffee and Cocoa.

      Bread and Butter.

      Lemon Marmalade.

      Spiced Beef.

      Fish Pudding.

      Toasted Shredded Wheat

      with Cream.

      Coffee and Cocoa.

      Bread and Butter.

      Honey Scones.

      Jam or Fresh Fruit.

      Ham Omelet.

      Fish Curry.

      Buttered Toast.

      Coffee and Tea.

      Cream Rolls.

      Bread and Butter.

      Stewed Figs.

      Lamb’s Liver and Bacon.

      Poached Eggs on Toast.

      Buttered Triscuits.

      Porridge.

      Tea and Chocolate.

      Bread and Butter.

      Honey.

      Cod Steak.

      Grilled Ham.

      Cereal with Cream.

      Tea and Cocoa.

      Bread and Butter.

      Stewed Prunes.

      Fried Eggs and Bacon

      Fish Kedgeree.

      Coffee and Chocolate.

      Cream Scones.

      Bread and Butter.

      Ginger Preserves.

      Fish Cakes.

      Veal Brawn.

      Bread and Butter.

      Coffee and Cocoa.

      Cream Scones.

      Marmalade.

      Breakfast Dishes.

      The Breakfast Bacon.

      Nothing looks more unsightly, and often tastes more unpleasant, than a dish of breakfast bacon cooked

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