The Red Cloud chief., 1881-10-13

Breakfast.
This meal Is often sighted. but IL de-
serves especial attention from the house
keeper. As its name reminds us.
comes when we have been longer with
out food than n any other time in tn
twenty-four hours. and need tina, whicl
is nourishing while not too heavy
Then. too. il is . family reunion a3seI
the separation of the night. and - sue
should be made as pleasant and attract
i've as possible. II seems 70 give tn
key. note for the day. and a dlscor
here is very likely 10 echo through tn
hours which follow. Care should b
taken that breakfast is served at . sufii
GENTLY early hour for the members o
for 4 busy day to have a comfortable
and orderly meal before starting. Muci
dyspepsia and consequent ill-humor are
caused by the habit Of taking = hurried
and insufficient breakfast. followed b.
q rapid walk TO catch a boat or train.
In France the first breakfast consist.
simply of a cup of coffee and a roll,
while in England il is . hearty meaI
composed of various substantial dishes,
both hot and cold. Of which the mem
bers Of the family partake al their con.
v~enience. instead of assembling nj 8
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 of the French restaurants.
The h~ousekeeper 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 a continual round of steak or chops
the year through, and dainty dishes
which are really less expensive are
ignored. Cold meats or chicken a
be easily made into crOquettes, or
minced and well seasoned and served
on slices Of water toast. Eggs can be
cooked i'm 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
a May0nnaise 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. Dat
meal pOrridge. too, is SO healthful an
article of food that it should be used
universally.
II it is necessary. in order to ecOno.
miZe time i'm the morning. to set the
breakfast table the night before. it
should be carefully covered with IN old
linen table cloth. or something of the
kind kept for the purpose. The tea or
coffee service should be placed in a line
at one end of the table before the host
ess, and it is no longer customary 10
stand them on a tray. Mats, which are
prettiest if thev 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. rs
in that case all the larger dishes are
crowded i'm the center. a fork should
be placed at the left of each plate and
n knife and spoon at the right. The
tablespoons and pepper and salt stands
are arranged together at the corners of
the table. If fruit which requires hand
is TO form the first course, as
oranges or peaches. a plate upon which
is a dolly, finger bowl. fork and fruit
knife. may be set at each plate. Or if
melons are to be served. the plates can
be set in a 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 the
more substantial part OF the breakfast
s brought on. The pot in which the
coffee is made should be of q kind
which is presentable at table, as the
coffee is not so good If it is poured of
he grounds into an urn. If it is not
to have cream for it. boiled
milk with a spoonful of condensed milk
each cup to make il richer is the
)est substitute. Cakes to be eaten
With strip should be served at the last
# the meal, and the plates and knives
md forks changed for them. 1t is well
have all the plates which will be
leeded ready for use on the buffet. ex-
'ept in winter, when they may be con-
igned to the plate-warmer.
Though the table may be set BY a
ervant it should be inspected and re-
the last touches from the mistress,
be sure that it is all in order before
he family is summoned. 1t ought to
'e as easy to place a dish straight as
rocked, but it does not seem to be so
or the ordinary servant. She will re-
Iuire long and patient training before
he a be made to realize that the
lines of beauty" for the table are
tra'ght. and broken of her propensity
o Set things on askew. If no flowers
an be found. q pretty potted plant
night be given the place of honor in
he center of the table Christian
'niOn.