Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1889-01-30
HOUSEHOLD.

WHAT SHALL lave FOR
BREAKFAsT?n- the chief break
fast dishes be of a kind, and cooked in
such a manner as to be easily digested.
When eggs are plentiful, omelettes
afford pleasant fare, and are. when
properly made, easy or assimilation;
but we incline to the opinion that the
making of an omelette Is Just one of
those things that can only be learned
by practice, and badly made omelette
Is an abominatlon.
Those who have grasped the method
may find the following recipes Of serv-
ice:
Ital,an Omelette. Mix tablespoon
full of cooked macaronI, cut Into half
Inch lengths, with an equal bulk Of
grated cheese and dessertspoonful or
so of tomato conserve, add q CRATE Of
nutmeg and a suspicion OF cayenne pep
per, then stir the whole in stewpan
until hot. Put the mixture into the
centre of a medium sized omelette, just
before folding, and serve at once.
Indian Onelette. A tablespoonful of
rice, previously boiled and drained, is
to be added to teaspoonful or less Of
curry paste that has been liquefied by
a small quantity of cream. Heat as
above directed and serve in the ONE
lette in the same way.
Wa'e.crf a. a-d other herbs are fire.
Quently put into The ome'ette mixture
before cooking.
Brotrn Mdc1roni is excellent. The
common pipe macaroni is used Tor Ii.
This Is 6rst boiled. then cut up ard
stewed In brown stock until 1t has
absorbed the whole, when It should be
spread on a fat dish and little more
stock poured over: the dish should be
garnished with pieces of toast
Fish Ctatets. Few modes equal that
of wrapping them in buttered paper
and cooking on a gridiron, or in q hot
oven, as the paper keeps In the flavor
and goodness, but the time OF cooking
must be little longer than for outlets
cooked minus the paper.
Gdtedu or Cold Neat. For this the
meat must be underdone. Mince four
ounces. add some chopped thyme and
parsley and an onion chopped and fried
brown. Season nicely, and mix with a
tablespoonful of bread crumbs. and one
of the stock or thick gravy. Lastly
add one whole egg. Grease a small
cake tin, sprinkle all over with bread
crumbs. press the mixture in firmly,
and cover with more crumbs then bake
Il DIlSh oven lWculN
and turn out.
Australian Salad. Take pound OF
boiled mutton, cut it into pieces the
Size of walnut, put aside the fat, and
melt any jelly there may be; if INSULT
cient, add little stock. Arrange the
meat in a dish with a few slices OF
boiled beets. and some celery and
tomatoes, raw and sliced thinly. Put
into dish the yolks of two raw eggs.
then add, drop by drop, quarter of a
pint of salad oil, when thick stir in the
liquid jelly, after 1t has cooled, table
spoonful or strong vinegar, and one OF
onion. or other pickle-vinegar. Season
with salt, pepper, and pinch of white
sugar. Pour this over the whole.
When time permits, the whites of the
eggs may be put in cup and steamed
until set, then cut up and used fol
garnishing the,salad. Th ose who object
to oil may use little thick cream.
Another way, and more economical
one, of making the dressing, is to use
the yolk of one hard boiled egg and q
boiled potato pounded with the yolk
then less cream or oil is needed.
In conclusion, we have a word tC
| say about cereals. Oatmeal is good
but It is too heating for some constitu.
tions, and it may often be supplanted
with advantage by hominy grits. More
use might be made of bread than I:
generally done. Dry bread can b'
steamed or scalded and utilized as &
breakfast dish-scarcely anything bet
ter, for change, can be advised fo
growing children. 1t need not be ur
slightly. If cut up into small blocks
Pour over the whole dish milk jus
brought to the boiling point.