Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1885-01-06
THE HoMEMAKERs COLUMN.


and a. With most people the heaviest
work Of the day i done IN the morning.
The breakfast should oonsis, Of food that
will be easily dige.isd. and At the same
time give something to work on. Prob
ably there j. no meal about which there
!. such Differences Il opinion from the
French roll and coffee 70 hearty meal Of
steak, etc. Al agree ,ha, the s'omaea
needs warm fooi.
Daring the wintc', breakfast y spec.
iAlly important. and no, only do We neei
hssr,isr food, bot A. the same time those
Who have the meal 10 prepare. do no,
care 20 be long about Il. these cold morn
ings
While the following hints do NOS BY
any means cover the whole ground. they
may give a nee idea in something Many
q the disncs mentioned are quite a. suit
able tor supper a. breakfast snd some
thing warm i mote acceptable on a cold
nigh, than sll the cakes IN the world.
ItisAgrat help in getting breakfast
% Know Just What one l. 20 do, and u
possible have everything ready. even The
Necessary dishc. collected. the night BE-
fore.
Potatoes can be- warmed over % much
quicker than baked % boiled. that n
the best Nay for breakfast. and this can
De done Ia % naay ways that Il giv'
varsity enough. They may be- sliced %
chopped and warmed IN iai or any meat
sravy. and sca,o.el dia.un.ly. Of 90
serve With mct, cut Ia Thick slices and
broil over The c1Al.. or cook With the
meat
Ham in various forms is standard
breakfast dish. Omele,s q al sorts arc
also unrivaloi fasonies.
Finnan hadlie j. an excellent l'.i'h
With baked potatoes. fo' either breakfast
or supper lay ia a baking pan WITH
hall cop % more % water poured over ard
placed IN bot oven ff Ten minutes; 20
.oak short time thea bfo.l n a ho' but
tered spider Sometimes ihe boae' ana
sk.n may bi picked oai a-i ihe h'h
minced Ike AR COD
Hicl ff,.a col ga standard di'h iuf
Tea of breakfast 40 ho,-lss'c bet i'ssh Deb
il no, lsa,, aii..,ab.e in fhc coan'fl,
Sali cod bfoi.,i on ihe Goals. h1sc',f.
IL Ut o. b. de,p.sel
AM ki-d q h,h. ff,.h 90 'a.'' can b.
used fof hash. Oh bals. cfcqac''fs. fos
al ihsse. f,h should Del hnciy milcci,
All I'll bone. .nd Ain removed
Scaloqei f.h 5. If,isfsi ty Ilaei1g
alternate layers n bread crumbs md cold
mioc,i f,t. n'i 90 iirsh. in "a pali.ns
dish Sa,oa with sat anl pcpp,f.
mo,i,n ~,ih l,h gravy. cream. batter of
milk. place bi. oi batter oa 'op ard bake
bali sa hoaf lay,r ofpo'ao' may be
us,d instead % crumbs.
Mr. idn,oia'. Co.k bet g.'e' 'hs
role "a mQck oyster r,et
"prg,rr osr c.rufsa ls1 hJ s.s' los,
shfe.f.r. lri -i-In..rlng Gal 600, u.rn
l rrsiy tu serve. pui N Dbl s.h.HF ilsl
WIfl Ulr lIut 90 oyster rrarkffs. uf Peat.
Or crackers. sg.ii tri Drowned. rnf pour
over 10 Ouc POS Df hof mik Aii q tsl.r.
I sp'un .ui uf batter. sri htf q saIisp'onful
of pepp,f aui serve.
Meat .tf from che prso,edlns day.
d.nrcf may Bel WARMED over 10 many sc.
ccIiah,e says
Roast bcefcaa d. cut thin AL served
cold. 70 u 10 fsfc, cat Thick slices and
hfoi moment 20 t~o on each siie In
~ifc tfo.ler over Goals 90 10 bot iy ing
pan. Crumbs and scfsps cut from bones
and not suitable 20 use h. any other man
acr. should BE- chopped. .easoaed and
warmed In gravy. serve on slices u toast
"a tread o. no'. a. pftisuci. Or mix
its chopped meat and gravy With bread
crumbs. season. form ia cakes ard ify
Ike ish balls.
Atoihsr way % dispose q .cnps q
meat. j. TO chop and place Ia a padding
dish With alternate layers Of mashed po-
ia,ocs. bake bali an hour. This should
Be vel seasoned and enough gravy and
butter used 80 10 ~ill be neither ioo sofi
- too dry.
A hash. II properly prepared, ~ill al.
ways be r,lished. Almost any KIDD u
mea, may be usei Beef. roasted. boiled.
o. beef steak. pork OF mu,,oa. o. ifthefe
j, no, enough q any one kind, two may
be pa, together and no one Know the
difference. 10 j. this mysieriousness that
has made hash unpopular IN large es,Ab-
l,.hmcnts, BAT Il carefully made Al home
there need be NJ doubt about H. Meat
sor hash should be vel chopped. and II
hard and dry should be allowed 10 sim
mer IN the gravy Or IN little water be-
fore mixing with the potato.
Eggs In al forms arc suitable for break
fast. though q, this season they are no,
- abundant and are more expensive than |
=, other times. Still by comparison q
prices and the amour, Of each needed for
meal, even in winter they arc a. cheap |
a. many meats.
Corn meal Is specially suitable f0r cold |
weather. and can be used as johany cake. |
brown bread. hAsiy padding, fri,,ers &C.
Rye and grahAm mullins are quickly /
and easily made Aad make an agreeable |
variety.
Ga, meal. II thoroughly cooked. i, en-
oellen, al all times.
Doaghnuis are a s,Anderi feature Of
the breAkfas, table throughout New Eng. /
land. and like al fried or fatty foods,
are best Cor winter
Fn,,ers aud maple syrup are good oc-
easionAlly. though they nigh, no, be rec
ommended for a steady diet. Even frit-
tiers arc capable Of great variety. They |
may be -four OF baekwheAi or partly corn |
meal. Rice fn,iers are nice. and in ;hA,
way cold boiled rice may be disposed Of
Make a plain batter and add the rice, or
cook the rice in milk enough 70 make
thin mixture. add an egg, little al,
and sugar and -four for batter.
German ,oAs, is made by soaking slices
Of stale bread Tor moment in swee,ened
water. then dip in fri,,er batter and fry |
Some bread can be disposed Of in this
way by soaking in sAleraius water.