Twentieth Century Cook Book

A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.

HomeBreakfast Dishes › For a Breakfast Dish

For a Breakfast Dish

Poached eggs on toast, with a garnishing of codfish balls, one on a corner of each slice, and bacon. The bacon is best fried in the melted fat. The fat will not retain the flavor of the various articles cooked in it, especially if pieces of uncooked potatoes are put in to it after each frying.

← An Egg DishTo Steam Eggs →