New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-10-26

very few persons who do not feel at breakfast Nm
guild erect II they have slept In room heated BY any
system Of artificial heat except On open hrc. Given
. good appetite and good cup Of eofiee, thas rsfe1
Of beverages II TO accept tho authority OF
late Prime Minister Of England, and piats Of de-
nciously brown graham mufins with fresh eggs, and
has breakfast ft for king OF course you
have hercucan appetite you can add dish Of chops
dainty trimmed and broIled or decatey brown cutet
Dreaded with dish Of snowy nee heaped mp lightly
on the dish. each grain distinct Remember. the cpl
curean quality of such meal consists IN the dainty
way In which It Is cooked and served A fred mumn
has more tender crust than one baked in tho oven
can possibly have Graham mufhns Are especially nice
cooked In this way. To make them sft cup and
half OF graham -four and add cup and half OK wheat
-four. Return all the -four to the sieve ana aoo TWO
teaspoonfus OF Of tartar and one OF soda TWO
tablespoonfuls Of sugar and saspoonfui OF sat bit
Oil these Ingredients together and add cup OF MIX ana
two eggs well beaten and beat the batter very taor-
Oughy. Have ready broad kettle OF hot at Just not
enough to fry dOughnuts Dip silver tabesp on INTO
the fat long enough to heat 1t and quickly dip up
spoonful Of the batter with It, being careful to Keep the
muffin in good shape. slip 1t on the spoon into the
fat and put in another 1t is some trouble ct first to
catch the knack' of dipping up these mullins but the
merest kitchen tyro easily learn to do II success
fully Mullins excellent made by this receipt OF
rye graham the -four used In Boston brown bread WHICH
Is quite different from ordinary boed rye Hour as
graham or unbolted wheat -four is from nne bolted
-four
Among dainty sets for the toilet table are long, slen-
der trays little toetbOxes, and candlesticks WIN
cxtngu,hers In MintOn china. sprigged with tiny
roscbuds forget nots and other Dresden patterns
These individual pieces range according to size from
~ 30 to - single low cendlestck in Dresden or
Royal Berlin, II Of quaint design, may cost 81 up
wards.
novelty in dinner service is game set OF Russian
china the platter decorated with a sleghing party:
there IS group Of gruesome wolves heads half con-
ceaed in snowbank at side and at the other two
snang birds leahcss tree. The plates are paint
ed with bears and various from Russian peasant
life
There is hardly any china prettier for breakfast
than the sets Of English muffin plates and other dishes
decorated with sprays Of wild cowSlpS in natural color
on a cream white ground. Little cream pitchers are
especially dainty decorated in this way.
An acceptable gift for an invalid is bouilon set in
Gliding dainty porcelain platter holding bouillon
cup with it's double handles ard cover pepper
tiny salt dsh and dry toast rack, all Of the samo
china. Sets of bouilon cups with covers and handles
on either side found in variety OF patterns Those
from Mnton In Dresden china patterns 81 dozen
cups decorated the Dresden factory would cost some
thing more.
Now that Dresden porcelains the craze OF the
hour it is we'll recall the fat for the unwary that
not only the crossed swords, the distinctive mark
Of the ware councrietcd By other factories, but, &C
corln= 20 DR.. Prime, who must be regarded as the
highest authority in such matters. OF late years the
royal Saxon factory has descended to tho production Of
porcelans bearing its own ancient marks. practice
which not only brings Just condemnation its present
management but inevitably tends to the injury OF It's
old reputation. fr its modern works are inferior 10
those Of many Of the Continental factories The Dresceh
factory is also guilty Of selling large quantities OF por
ceain in an undecoraed state with the mark Of Ores
den on il but such work decorated outside OF the
factory NAV be identified by mark cut in the glaze
across the crossed swords Such porcelain NAV be as
pretty as Dresden and in every desirable only
it should not be sold as it often is. aS the work Oh the
royal factory. There are many detective pieces OF
Dresden ware in market. These are often quite undo
,rabe Though they have been decorated by the Dres
den fartory itself: these may be identified by two.
three or four scratches according to the effectiveness
Of the piece placed above the crossed swords We re-
Gently saw very ugly defective piece of genuine Drcs
den ware in a drygOods store, but there were four
scratches above the factory mark to indicate Its
quality.
II IS amazing to an old time housekeeper to see the
various compounds of fish, potatoes and sundries which
arc offered breakfast tables Goldfish balls strange
as It may seem, there Is hardly anything which Is
more difficult to get, for which substitutes are so
often sold as the plebeian Goldfish. since the day
when a slewd dealer In Srocers supplies undertook
to supply boxes Of bonclcsS Goldfish. every hsh That
swim, into the nets of the cod fisher seems to nave
been cured Goldfish. ont of this hotch-potch OF
various FISH the hOuseKeeper her chances OF OBJ
tanning good f,h packed with poor illsmelling fish Of
some oily variety which will not bear the peculiar
process Of curing which preserves Goldfish. Whole
,aN Goldfish, however. can still lie ppCured at the
l>h stalls and this is the cheapest and best way To
procure the fish 1t is considerable more trouble TO
prepare the hard firm whole fish than the dank soft
packed bOnciess fish, and it Is not unlikely the cook
will look upon the whole fish As mi 'rly expedient
on he part Of the provider Of kitchen stores By no
other means however. those hakey delicious cod
fish balls which are Justly the pride OF the New
England housewife he obtained. Shred up enough of
the firm white fish to make a pint bowlfnl when
pressed down a little. Peel eighteen medium sized
potatoes night and leave them in cold water and
hired the Goldfish and leave 1t with the potatoes on
the kitchen table for convenience until Inc next day
but do not cook them. the balls. Tie night before, a'
your Goldfish balls VIII not he nearly nice II You
do The mashed potato becomes dden after II turn
cold and is never light when it J., heated agsil
II The material, are ready the night before it Will
take iust three-QuartcrS Of an hour after the tea
kettle boils to cook and serve good-sized platter
full OF Goldfish balls for the breakfast table. second
pl crfIl can be brought in while the family the
table. one Of the most disastrous mistakes the aver
age cook maaes Is 10 cook tho entire supply OF every
din for breakfast before the breakfast Is served
and leave what put the table to dry up
in the oven or heating closet. only what Is required
at first on the table should be put BY
all means arrange cooking dishes large enough to cook
all that is necessary when the family first sit down
20 tie table and atterwar cook aud the r's,.
In order 70 fry at time supply for serving OF
cOdfshlall cr0quettes anything else ve,y broad
but somewhat shallow frying kettle is necessary. Pit
the kettle OF fat heat at the back part Of the
stove. At the same time put the peeled potatoes
with the shredded cOlsh on top OF them and cover
them with boiling water. After the potatoes have
cooked just one half-hour drain them, shake them
for moment in cold draught TO make them meAly
and begin MASKING them with . potato beetle. Beat
them iii every lump is gone. quickly add large
tatlcp in'u OF Lutter and beat the butter in with
then add two eggs well beaten, stirring them In
quickly and lightly. The mixture should be light
nd firm cnouch La rno,,ldcd with the hands