The Superior times. [volume] (Superior, Wis.) 1870-1912, 1890-12-20

uIcauiuiIS tucu VI IL.
ono. it seems the natural and accepted
breakfast. When We first came to the
States | did occasionally vary IL with
steak or chops. and hot bread. but John
would look around the table and say,
Have you got such a thing as a rashcr
of bacon in the house, Kate?' and, I'D
like my egg, You know, when she
brings in the toast-rack.' So i ceased
making innovations on that meal"
Though of my ''opinion still'' that a
stereotyped meal must pail sooner or later
that was a very clever breakfast. \
small. well-cooked portion of salt or
smoked meat is very appetizing; eggs, as
we all know, offer the greatest amount
of nourishment in the smallest bulk;
toasted bread is very diScouraging to
dyspepsia, and orange marmalade, with
its piquant mingling of sweet and bit
ter, is q most excellent Stomachic. If
its valuable properties were better
known, it would find d place on many
more breakfast tables.
One little word about my Canadian
friends toast. 1t was served either thin.
crisp. and dry in a silver toast rack, or
| the bread cut in slices an inch thick,
the crust pared away, Drowned evenly,
beaten with 4 fiat. wooden butter-pad-
uit ttHc bIOti lidHtIt u a. hUIIe W III all
Swer) until soft, Dut not broken, but
tered on both sides to Intricate. not to
soak it, and set in the oven between
hot plates for two minutes before send
ing to the table.
The Improvement to be suggested on
that breakfast would be the sub
stitution of our American salt pork for
the smoke cured English or Irish bacon,
served at a table, the former being much.
more .paiatable because it does not
+ possess the smoky flavor.
1t is curious what a difference the cut
/ ting will make in the taste Of a rasher of
ham or pork that is To be broilcd or
fried; and the latter, if properly done,
is quite as good as the former and more
economical, since the fat is not wasted.
The rind OF either should be pared away
with Il sharp knife. If the pork is a
rib-piece the bones should be removed,
cutting them cut as clean as possible,
/ These may be used to flavor sour. O.
Stews of kidney, veal, chicken, or any
dish III which a pork flavor is required,
and spheres OF fat upo. the surface are
superiiuouS. The ham or pork should
be cut as thin as a sharp knife will cut
: it, put into very hot fir 'ing-pan, which
has been rubbed with 0lt OF salt pork
! The meat will quickly curl from the
heat; it must then be turned every mo-
mcnt till deiicatcly brown and crisp,
when it should be served upon hot
dish. Cooked in this way its juices are
preserved, while it is free from clinging
fat or grease. 1t requires but Il very
few minutes, yet not one servant in fifty
will cook it properly.
Fried pork with cream gravy. as served
in a Jersey farmhouse, may well rank
among breakfast deiicacicS. The pork
is to be fried thin and crisp and set IL
the oven, the supcrfiuous fat poured
from the pan and the remaining gravy
! diluted with a cupful of rich cream,
stirred and allowed to come to a boil,
then poured over the pork. Ham may
be cooked in the same way, and the
buckwheat cakes accompanying either of
these dishes are served in great bowl
of hot cream. \ very good cream gravy
may be made by diluting what is re-
served of the pork gravy in the pan with
cupful Of milk, or half milk aud half
water; let it boil, season, aud add
teaSpoOnful OF corn-starch blended
in cold milk: mix smooth to the consist
/ ency OF cream, pour over the pork, and
serve.
/ Scrapplc is another delicious dish that
deserves to be more widely known, for
pork market, scrapple is seldom seen
outside of Philadelphia and South Jer-
Sey.-G0Ud Housekeeping