Breakfast
Griddle cakes, eggs, and breakfast breads from before cereal aisles — quick classics decoded into modern measures.
- Filtered Coffee (French or Percolated)
- Boiled Coffee
- To Make a Small Pot of Coffee
- Breakfast Cocoa
- Milk and Water Bread
- Swedish Rolls
- Crullers
- Oatmeal Mush with Apples
- Wheat Germ Cereal with Dates
- Fried Mush
- Fried Corn Meal Mush, or Fried Hominy
- Boiled Eggs
- Dropped Eggs (Poached)
- Eggs à la Finnoise
- Baked or Shirred Eggs
- Fried Drop Cakes
- Rye Drop Cakes
- Doughnuts I
- Doughnuts II
- Scrambled Eggs
- Scrambled Eggs with Tomato Sauce
- Scrambled Eggs with Anchovy Toast
- Eggs à la Buckingham
- Buttered Eggs
- Buttered Eggs with Tomatoes
- Fried Eggs
- Eggs à la Goldenrod
- Eggs au Gratin
- Eggs in Batter
- Curried Eggs
- Scalloped Eggs
- Stuffed Eggs in a Nest
- Eggs Farci (Deviled Stuffed Eggs with Chicken or Veal)
- Plain Omelet
- Omelet with Meat or Vegetables
- Oyster Omelet
- Orange Omelet
- Jelly Omelet
- Bread Omelet
- French Omelet
- Spanish Omelet
- Rich Omelet
- Egg Balls
- Salted Codfish Hash
- Baked Finnan Haddie
- Bacon
- Fried Ham and Eggs
- Farina Cakes with Jelly