The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1881-09-08

Breakfast.
This meal is often sighted, but it de-
serves especial attention from the house,
keeper. AS its name reminds US, it
comes when we have been longer with
out food than at any other time in the
twenty-four hours, and need that which
is nourishing while not too heavy.
Then. too, it is family reunion after
the separation of the night, and a. such
should be made as pleasant and attract
i've as possible. 1t seems to give the
key note for the day, and any discord
here is very likely 10 echo through the
hours which follow. Care should be
taken that breakfast is served at suffi-
GENTLY early hour for the members of
the family whose duties call them away
for busy day to have comfortable
and orderly meal before starting. Much
dyspepsia and consequent ill-humor are
caused by the habit of taking hurried
aud insufficient breakfast, followed by
rapid walk to catch boat or train.
In France the 6rst breakfast consists
simply of cup of coffee and a roll,
while in England it is hearty meal
composed of various substantial dishes,
both hot and cold, of which the men,
bers Of the family partake at their con-
venience. instead of assembling at a
stated hour. Our busy American life
seems to demand something more sub
stantial than the one and more prompt
and regular than the other, and Ameri-
can breakfasts are made special feat
ure at some o. the French restaurants.
The housekeeper should study varie-
ty in the breakfasts she offers her fam.
lily, not only from dav to day. but
changing them as much as possible
with the seasons. The things which
are most suggestive Of comfort on a
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 continual round of steak or chops
the year through, aid 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 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
a MayonnGise 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 first course. Oat-
meal porridge, too, is SO healthful an
article of food that it should be used
universally.
If it is necessary, in order to econo-
miZe time in the morning. to set the
breakfast table the night before, it
should be carefully covered with an old
linen table. cloth, or something of the
kind kept for the purpose. The tea or
coffee service should be placed ia line
at one end of the table before the host
ess, and it 10 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
the one or more substantial dishes and
at the sides for vegetables. A 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 center. A fork should
be placed at the left of each plate and
a knife and spoon at the right. The
tablespoons and pepper and salt stands
are arranged together at the corners oi
the table. If fruit which requires hand.
ling is to form the first course, as
oranges or peaches, plate upon which
is dolly, finger bowl. fork and fruit
knife, may be set at each plate. Or il
melons are to be served, the plates car
be set in pile before the host. and the
extra knife and fork put at the right
and left OF each place.
After the fruit has been removed tn,
more substantial part OF the breakfas
is brought on. The pot in which tn.
coffee is made should be of a kline
which is presentable at table, as the
coffee is not so good if it is poured of
the grounds into an urn. If it is mo-
possible to have cream for it, boilel
milk with spoonful of condensed mill
in each cup to make it richer is tn,
best substitute. Cakes to be eater
with strip should be served at the las
of the meal. and the plates and knive
and forks changed for them. 1t is vel
to have all the plates which will b,
needed ready for use on the buffet. ex
cept in winter, when they may be con
signed to the plate-warmer.
Though the table may be set by .
servant it should be inspected and re
ceive the last touches from the mistress
to be sure that it is all in order befor,
the family is summoned. 1t ought t.
be as easy to place a dish straight q
crooked, but it does not seem to be 8,
for the ordinary servant She will re
quire long and patient training before
she can be made to realize that thu
shines of beauty for the table arr
straight, and broken of her propensity
to set things on askew. II no tiower
can be found, pretty potted plan
might be given the place of honor il
the center of the table, ChrisIia,
| ShOplifters.
Said city retail dealer: ~ coult
I;ononoo with a num f,or IF INV c,Qrtr;