The Washington critic., 1888-04-21
For the Breakfast Table.

During this intermediate season, when
winter dishes begin to grow monotonous
and early spring products have not yet
put in an appearance, then IL is that the
housekeeper racks her brains III the en-
deavor to invent new dishes or to improve
upon old ones in order that her "gude
mon" may go to his work satisfied and
with q mind free from the depressing
influences of that demon, indigestion.
Breakfast is, in my opinion, most im-
portant meal, and housewives can scarcely
give too much attention TO its prepaTa-
ton, eaten as it is before entering upon
the duties of the day. When the stomach
is filled with heavy food the strength and
vigor of the system is called to the assist
ance ofthe digestive apparatus, hence the
mind becomes dull, the brain refusing to
do its work when the blood has been
diverted to other channels.
In the first place, open all the windows
in the dining room, so that the air will
be fresh and sweet. Make your table at
tractiye in appearance, bright glassware
and china, with dish of fruit or vase of
flowers to grace the centre. In the coun-
try wild flowers can always be had from
May TO November, and during the re-
maindcr of the year, a handful of ever
green twigs or holly leaves can be ar
fruit. If city housekeepers would buy
half dozen pansy stalks in spring, they
would be surprised to find what source
! of pleasure il Is To have q cluster of these
| blossoms with their quaint smiling faces
| in the centre of the breakfast table. With
! plenty yof moisture ana little sunlight,
they will bloom profusely all the summer
| through.
But now TO our bill of fare. Whenever
| possible, begin your breakfast with fresh
| fruit. When that is not attainabe use
| the canned or dried fruit Then follows
one or the other Of the various cereals,
! oatmeal, hominy rice, etc; but care must
! be taken that any one of these does not
! pail upon the taste. For students and
! brain.workers fresh eggs or fish is the best
| morning meal, while laborers and me-
chanics require more animal food with
their bread and butter, Never put pastry
! Of any kind ON the breakfast fable. Fresh
! milk or water are the best drinks, though
| coffee, If taken at all, should always he at
| breakfast rather than IN the evening.
/ Pieces of bread cut round toasted, and
| arranged upon a platter with a spoonful
! Of delicate scrambled eggs on each piece
is nice breakfast dish. Toasted crackers
| with sauce of boiled milk seasoned and
| thiekened with grated cheese, makes q
| pleasant variation, and stewed fried, Oh
/ roasted potatoes are served with the beef
steak.
What remains of the baked macaroni
from yesterdays dinner can be warmed
over With milk and placed on slices OF
toast for breakfast, Milk toast is always
| welcome addition, BE sure to season
f.. the milk and thicken II with q spoonful
of cornsarch. II is more appetizlng thar
if the milk is plain.
! A few very light griddle cakes, buck
wheat especially, will taste good with mo
lasses or maple syrup. The various
brands of prepared -four are a saving o.
time and eggs in griddle cake baking
EQUAL quantities of the flour and milk, 4
few whislls of the beatcr and your bate
is ready.
A little thought the night before, iiy,
minutes given to planning, will enable
the housekeeper always 10 have u repl,
ready for that troublesome question, 81
apt to harass her mind ON awakening
"What shall | make for breastiast p'-
[Good Housekeeping,
Stn Living on Wedding Cake