William & Ida McKinley's Recipes
THE MCKINLEY'S BREAKFAST
One way is to lay bacon strips in a cold frying pan, and cook over a moderate
flame until the bacon is the desired light golden color. Turn the
strips frequently, and pour off the excess melted bacon fat. Save
for drippings. Drain the golden brown bacon strips on paper towels.
Another good way to prepare bacon is oven broiling. Lay
bacon slices on cold broiler rack, 5 to 6 inches below the heat.
Broil until bacon is the desired light golden color. Turn, and
broil on the other side. Drain the gold brown bacon strips on paper
towels. Serve hot.
Butter, or bacon fat
Salt & Pepper
Heat the butter or bacon fat in a frying pan. Slip in the eggs whole.
Cook as many eggs at one time as will fill the pan without touching
one another. Cook slowly. Cover the pan as soon as the eggs have
been added, and turn heat very low. Salt & pepper to taste.
1/3 c. sugar
1 egg, whole
3/4 c. corn meal
1/8 lb. butter, melted
1 c. sour milk
1 c. flour
1 tsp. soda
1 tsp. salt
Mix thorough the sugar, egg adn about a third of the melted butter.
Use the rest of hte butter to grease the griddle. Add sour milk and
soda, then corn meal, salt & flour. Allow to stand in a cool place
for 1/2 hour.
Heat griddle and teset it to see if the butter spits. Rub griddle with
a little melted butter. Spoon out the mixture onto the hot griddle in
tablespoonfuls. Brown on one side; turn over, and brown on the other.
Serve at once, hot, with maple syrup, honey or jam.
3 medium-sized potatoes
3 oz. salt butter
1/4 tsp. salt
1/8 tsp. pepper
1 T. crushed rosemary or thyme
Peel the potatoes and put them into a pan so that they rae just covered with
cold water. Bring slowly to boil. Drain; chill; cut in half lengthwise, then cut
Heat 2-1/2 oz. of the salt butter in a heavy skillet, holding out the rest for
later. When the butter is foaming, but in the slices potatoes. Shake over
medium heat until the potatoes are golden brown all over. Now add
another small lump of butter, salt, freshly ground white pepepr and a tablespoon of crushed
rosemary or thyme. Serve hot.