The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1881-05-19
Some Good Breakfast Dishes,

In the early spring the stores in the
larder of the farmers wife are very apt
to run low, and it sometimes becomes q
perplexing matter to know what to get
te eat. The changes are many upon
two or three favorite dishes, until almost
every one gets tired of them. 1t is a
well-known physiological fact that in
the early morning all bodily forces are
at their lowest ebb, and the habit, too
prevalent among the families of farm
ers, of getting up and working hard an
hour or two before breakfast, is really
q violation of Natures laws, and one
hich if looked at in its true physiolog-
!: 1cM bearings would by conscientious
people cease to be a custom. As soon
2s possible after rising the stomach
Bhould be given some simple nutri-
ment, and that which Is easiest of di-
gestion is best. For a sickly person, q
fresh raw egg, slightly beaten, with a
little sugar; glass or two of new milk,
or q cup of beef broth, prepared by
chopping fine half pound raw beef,
pouring over half pint of cold water,
letting it stand half an hour, bring to a
boil and strain off, seasoning to taste;
or a cup of chocolate taken as soon as
possible after rising in the morning is
very nutritious. Stronger people can
sit down at the breakfast-table and eat
almost any thing placed before them with
better promise of finding something to
satisfy Natures wants in the biu-of-
fare.
/. Pancakes are far more wholesome
raised with yeast than with soda.
Oatmeal mush can be cut in slices
and fried, or beaten with egg, pinch
of salt and little milk into a batter
and fried. So can most of the crushed
cereals.
Milk in almost any form is wholesome
in the morning, and should form large
part of the drink of children.
Eggs, soft-boiled or in omelettes, are
particularly good for breakfast.
Salt fish is best soaked over night.
Mackerel thus prepared, then boiled,
is good eaten with fresh boiled pota-
toes. Cod can be picked up with the
fingers into shreds. It should be scald-
ed thoroughly-boiling hardens it.
Just before taking from the fire add
milk, season with butter and pepper.
One or two eggs broken in improve it.
~ Gull O0 pOQA0N VvOA eO0SV " O"CoAA
with warmed potatoes. Broiled shad is
nice with boiled potatoes.
Bits of salt pork or ham can be cut
into dice, fried light brown, adding
cold boiled potatoes cut into dice.
Before taking from the fire stir in one
or two eggs. :,
Cold meats or fowl can be hsshed
fine, seasoned to taste, put into the
stew-pan with a little water and q small
piece of butter, and heated. While hot,
poured over sippets of toast.
Cold meats cut in thin slices, served
with hot gravies and vegetables, are
good in the morning.
When the supply of cold meat is
scant, warm what there is, and If beef
is used it can be eked out to pour over
toast with canned tomatoes stewed and
we'll seasoned. If fowl, canned peas
are good; while pork or ham require
egg sauce.
II in making hash potatoes are want
ing, bread crumbs soaked In q little
water and we'll seasoned can take their
place partly or in whole.
A few thin slices of fried pork will,
added to large platter of fried par
ships, take the place of any other meat
very we'll Christian at WORE.