Morning journal and courier., 1889-02-25
THE MODERN BREAKFAST.
Kate Epson Clark Talks About 1t fl
 the Christian Union.

| Kate OpeOn Cl0rk TALKS AOOuG 1S 1n ! the Christian Union. "Tou never saw such funny breakfast as l the F, s have!" exclaimed a young lady who ! had just returned to her own home after weeks visit at wealthy friends. Why, | mother, you wnuld think there wasn't any- | thing to eat on the tablet Every morning all
 the year around they have only fruit, ost-
 meal or cracked wheat, with cream and sug ar, and softspoached eggs on toast" It was no wonder that the young lady was astonish- ed, for at her own home there was usually for breakfast same sort of indigestible hot
 bread, and always meats and potatoes, be- sides eggs in some form, and variety of other things.
 A well-known southern family of high so-
 cial position has for its invariable breakfast,
 Gall the year round," again, hot ''beat bis-
 cuit," which every Soatherner knows well,
 aud fried sausage and coffee-hsrdly to be commended, but showing a desire for uni- formity. One of the great European states men, who is also an epicure, eats for his reg ular breakfast baked potato and a broiled chop with coffee. All dwellers in first-class hotels know that large proportion of the people who live in them have stated break- fast, which their walters know is never to be varied from. One of our distinguished writ- CTS announced few days ago that she ate for her first meal never anything but sauc- or of oatmeal and slice of toast and an egg
 with a cup ot coffee. This is common and
 a most satisfactory breakfast among literary
 workers, many of whom add only bunch of
 grapes or an apple to it, or other seasonable
 fruit.
 The breakfast in vogue among large part of our population-the hot bread and grid-
 dle cakes, eaten often with the most cloying sweets, the croquettes and other fried dishes: a en feed, or rather sacrificed to, at our morning tables-are discreditable to our civilization. Among the most widely travelled and the | wealthiest of our people there is no doubt a | tendency toward uniform breakfasts, and of plain and nourishing quality. This is de- | votedly to be wished for, not only for the | sake of the digestions of our people, but for the peace of our perplexed housewives, whose cry has been for generations, "What shall we have for breakfesta'
 The lack of appetite for this first meal~of- the day is most serious obstacle to the housekesper's success in providing something satisfactory. Many people find glass of lemon juice and water, an apple or some ! other tart morsel just the appetizer needed. These crude acids are too strong and biting | for the stomach of others. It is desirable, ! however, that as little choice as possible be given at time when most people would rather go without anything than take the ! trouble to decide between several dishes, no one of which is desired. Cereals, delicately | cooked, have long been recognized as most
 suitable and nourishing food to give the stomach after it's long fast. There is noth- ! ing so dainty in the way of edibles (except- \ ing fruiD as 8 well-cooked egg. Scarcely | any one, even the most unwilling, can resist I it's charms. Those who need something 1 stronger should have their gently Drowned chops or juicy steaks. baked potato nev- | CT comes amiss. Fried ones had better be l left out. Very few people can afford to go
 entirely without fruit for breakfast. Those | who cannot take it at the beginning can usu- l ally relish it and find it beneficial at the end of the meal Warmed-up dishes can be made satisfactory for breakfast only by the
 most exquisite workmanship and most taste Y full garnisbing.
 We plead for the fresh, simple, healthful | breakfast toward which modern methods
 seem to be, fortunately, tending. A day be- gun with such a breakfast is worth a dozen | begun with griddle cakes and fried oysters or any of their near relatives.