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Mrs. Jones’ Breakfast Dish
Mix one-half pound cracker crumbs with one-half pound finely minced ham; moisten with a little stock or water and add butter and salt to taste. Put in baking dish, make depressions size of an egg. Break an egg in each hollow and bake a delicate brown in a moderate oven. Mrs. James J. Jones, San Bruno. Source: The San Francisco Call – 1 Jun 1913.
Mrs. Pike’s Breakfast Cakes
One egg, 2 tablespoons melted butter, 1 cup sweet milk, 2 tablespoons sugar, 2 cups pastry flour, 2 teaspoons baking powder. Bake in gem pans 15 minutes. Mrs. Henry L. Pike, Lowell. Source: Boston Post – 6 Mar 1904.
Mrs. Black’s Bacon and Egg Dish
Line muffin tins with slice of bacon and break 1 egg into each muffin cup and bake in hot oven ten minutes. Turn on to rounds of buttered toast and pour over white sauce: One and one-half cups milk, 1 tablespoon flour, 1/2 tablespoon butter. Work butter and flour together and add to hot milk stirring constantly. Salt to taste. Garnish dish with grated cheese and parsley. Third Prize – $1 – Mrs. Black, Kingston avenue, Oakland. Source: San Francisco Chronicle – 6 Jun 1919.
Ms. Somers’ Breakfast Toast
Cut slices of bread into oblong pieces, about 4 to 1 slice of bread; cut from crust to crust; make a thin batter with two-third cup of flour, 1 teaspoon baking powder, 1/2 teaspoon salt; 1 cup of milk, added gradually; stir smooth. The batter should be quite thin. Dip each piece of toast into the batter and fry in cooking oil until crisp and nut brown, but do not scorch. These are nice served with coffee or with any kind of table syrup, honey or jelly, are quickly made, and I find it most satisfactory was to use up all left-over bread. Use no eggs. Anna Somers, 1621 Jefferson street, Oakland. Source: San Francisco Chronicle – 21 Nov 1920
