With many valuable hints and directions concerning breakfast breads, fruits, beverages and dainty dishes. Mr. Murrey’s own recipes. “The following recipes and remarks will be found valuable assistants to those so situated, and will offer many practical suggestions intended to develop ingenuity and skilfulness in this much-neglected branch of cookery. Avoid asking that innocent but often annoying question, “What shall we have for breakfast?” Rely upon your own resources and inventiveness, and you will soon master the situation. The average business man generally knows but little of what is or is not in market, and he dislikes to have his gastronomic knowledge constantly analyzed.” CONTENTS. REMARKS ON BREAKFAST COOKERY, FRUITS. APPLES, BAKED, BANANAS, BLACKBERRIES, RASPBERRIES, ETC., CANTALOUPES, CHERRIES, CURRANTS, FIGS AND DATES, GRAPES, MELONS, ORANGES, PEACHES, PEARS, PINEAPPLES, PLUMS, STRAWBERRIES, MISCELLANEOUS, BEVERAGES. COFFEE, “AFTER DINNER” COFFEE, BOILING WATER FOR COFFEE, TEA, COCOA AND CHOCOLATE, BREAD, ETC. BREAD, “HOME-MADE” BREAD AND ROLLS, SALT, MAIZE, OR INDIAN CORN, CORN BREAD, CORN MEAL CUSTARD, “BOSTON BROWN BREAD,” MAIZE MUFFINS, GRAHAM MUFFINS, BREAKFAST BISCUIT, MILK BREAD, ROLLED WHEAT BISCUIT, TO TEST THE OVEN, TOAST. DRY TOAST, DIP TOAST, MILK TOAST, ANCHOVY TOAST, CLAM TOAST, MARROW BONE TOAST, OYSTER TOAST, SALMON TOAST, TONGUE TOAST, EGGS AND OMELETS. TO TEST EGGS, BAKED EGGS, OMELETS, CHEESE OMELET, OMELET WITH HERBS, ONION OMELET, OYSTER OMELET, OMELETTE AU RHUM, SPANISH OMELET, SWEET OMELET, POTATOES. POTATOES IN GENERAL, BOILED POTATOES, LYONNAISE POTATOES, POTATOES AU COCHON, POTATOES AU GRATIN, POTATOES, SAUTÉED, MISCELLANEOUS BREAKFAST DISHES. ARTICHOKES (FRENCH), ARTICHOKES (FRENCH), FRIED, CHICKEN CROQUETTES, CHICKEN, DEVILLED, CHICKEN, FRIED, CRABS, SOFT-SHELL, FILET OF SOLE; SAUCE TARTARE, HAMBURG STEAK, HOMINY FRITTERS, KIDNEY, SAUTÉED, LAMB CHOPS WITH FRENCH PEAS, MUSHROOMS ON TOAST, MUTTON CHOPS WITH FRIED TOMATOES, OYSTERS, BROILED, PORK AND BEANS, REED BIRDS, SALT CODFISH, BROILED, SARDINES, BROILED, SAUCE TARTARE, SAUSAGES, SMELTS, BROILED, SMELTS, FRIED, SQUABS, STEAK, TENDERLOIN; SAUCE BEARNAISE, STEAK, SIRLOIN; SAUCE BORDELAISE, TOMATO SAUCE, TRIPE WITH OYSTERS, TRIPE, LYONNAISE, TURKEY, MINCED, WITH POACHED EGG, VEAL CUTLET, SAUCE ROBERT