Evening star. [volume] (Washington, D.C.) 1854-1972, 1881-11-12
About Breakfast.
SUGGESTIONS AS TO PREPARING AND PUTTING II
ON THE BOARD,

Christian Union.
In France the first breakfast consists simply
OF cup of coffee and a roll, while in England it
is hearty meal composed ofvarious substantial
dishes, both hot and cold, of which the men,
bers Of the family partake at their convenience
instead of assembling at a stated hour. Our
busy American life seems to demand something
more substantial than the one and more prompt
and regular than the other. and American break
lasts are made special feature by some of the
french restaurants. The housekeeper should
study variety in the breakfasts she offers her
family, not only from day to day, but changing
as much as possible with the seasons. The
things which are most suggestive ofcomfort ON
cold winters morning are by no means tempt
Ing IN July, when we need not only lighter
Clothing bat lighter food. Too often the meal
loses all character in continual round of steak
or chops the year through, and dainty dishes
which are really less expensive are ignored.
Cold meats or chicken can be easily made into
croquettes, or minced and well seasoned and
served on slices Of water toast. Eggs can be
cooked in such a variety of ways that one need
never tire of them, and the same may be said Of
potatoes. In their season, tomatoes sliced and
served with MayOnase dressing or simple
dressing Of oil and vinegar are very nice for
breakfast There Is no more wholesome or
tempting addition to the morning meal than
fruit served as a first course. Oatmeal por-
ridge. too is so healthfu an article Of food that
it should be used universally. If it is neces-
sary, in order to economize time in the morning.
to set the breakfast-table the night before, it
should be carefully covered with an old linen
tableclOth Orsomething of the kind kept for the
purpose. The tea or coffee service should be
placed in line at one end of the table before the
hostess, and it is no longer customary to stand
them Oh tray. Mats, which are the prettest
ii they are pure white are put at the opposite
end of the table for the one or more substantial
dishes and at the sides for vegetables. table
set in this way looks much better than when
the host and hostess sit opposite each other at
the sides Of the table. as in that case all the
larger dishes are crowded in the centre. A fork
should be placed at the left of each plate and a
knife at the right. The tablespoons and salt
stands are arranged at the corners of the table
Ii fruit which requires handling is to form the
first course, as oranges or peaches. plate upon
which is dolly. tinger-bowl, fork and fruit
knife may be set at each place. After the fruit
has been removed the more substantial part of
the breakfast is brought on. The pot ia which
the coffee is made should be of kind which is
presentable at table, as the coffee is not so good
If it Is poured off the grounds into an urn. If
1t is not possible to have cream tor it boiled milk
with a spoonful of condensed milk in each cup
to make it richer is the best substitute. Cakes
to be eaten with strip should be served at the
last of the meal, and the plates and the knives
and forks changed for them. 1t is well to have
all the plates which will be needed ready for use
on the buffet, except in winter. when they may
be cOnsi gned to the plate-Warmer.