Daily Los Angeles herald., 1881-09-01
BREAKFAST.
What to Have and How to Serve 1t.

In France the first breakfast con-
sists ri mply of a cup of coffee and
roll, while in England it is a
hearty meal composed of various
substantial dishes, both hot and
cold, of which the members of the
family partake at their conven-
ience, instead OF assembling at a
stated hour. Our busy American
life seems to demand something
more substantial than the one aud
more prompt and regular than the
other, and American breakfasts are
made special feature at 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 them as much as
possible with the seasons. The
things which are most suggestive
on cold winters morning are by
no means tempting in July, when
we need not only lighter clothing
but lighter food. Too often the
meal loses all character in a con.
tinual 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 we'll seasoned and
served on slices of water toast.
Eggs can be cooked in such vari-
ETY. 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
Mayonaise dressing, or a 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. Oat-
meal porridge too. is so beautiful
an article of food that it should be
used universally.
If it is necessary, in order to
economiZe time In the morning, to
set the breakfast table the night
before, it should be carefully COW
cred with an old linen cloth,
or something of the kind kept for
the purpose. The tea or coffee SER
vice should be placed in line at one
end of the table before the hostess,
and 1t is no longer customary to
stand them on tray. Mats, which
are prettiest If they are pure white,
are put at the opposite end of the
table for one or more substantial
dishes and at the sides for vegeta-
bles. A table set in this way looks
much Better than when the host
and hostess st opposite each other
at the sides Of the table, as in that
case all the larger dishes are
crowded in the center. A fork
should be placed at the left of each
plate and knife and spoon at the
right. The tablespoons and pepper
and salt stands are arranged to-
gether 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 a
dolly, finger-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
in which the coffee is made should
be of a kind which is presentable
at table, as the coffee Is not 60 good
il it is poured off the grounds into
an urn. If it is not possible to
have cream for it, boiled milk, with
spoonful Of condensed milk in
each cup. to make it richer, is the
best substitute. Cakes to be eaten
with syrup should be served at
the last of the meal, and the
plates and knives and forks should
be changed for them. 1t is we'll to
have all the plates which will be
needed ready for use on the buffet,
except in winter, when they may
be consigned to the plate. warmer.
Christion Union.