The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-08-09

! breakfast; many people like 4 salt mackere
or a broiled herring for breakfast. Thes'
are good ''avant Gouts," stimulating thu
appetite. The Danes and Swedea hav,
every form of dried fish and even som!
strange fowl served in this way. DRIED
beef served up with eggs is comforting e
some stomaohs. Smoked salmon appaali
to others, and people with All ostrich diges-
ton like toasted cheese or Welsh rarebits.
The tishball of our forefathers il q supreme
d%elioacy If we'll made, as is Dreamed cod
fish. But warmed over pie, or warmed over
mutton or beef, are detestable. The appe-
tite is in a parlous state at nine O'Clock and
needs to be tempted; a bit Of breakfast ba-
con, 4 bit OF toast, an egg, and a fresh slice
of melon or n cold sliced tomato in sum
mar, volta tout! as the French say. Begin
with the melon or a plate of Strawberries.
These early breakfasts at nine O'Clock may
be followed by the hot cake, but later on
the "dejeuner a la fourchette," which with
us becomes luncheon, demands another or
der Of meal, as We have seen, moro like a
plain dinner.
II is a great comfort, to the housekeeper
or to the lady who has been imprisoned be-
hind the tea and coffee pot to serve thence
a large family, to sometimes escape and
have both tea and coffee served from the
aide tables.
Of course for a small and intimate break
fast, there is nothing like the Streaming
urn" and the tea made by the lady at the
table, and Hon. Thomas II. Benton de-
clared that he liked to drink his tea from
q cup, which had been washed by a lady"
Woman ia the genius of the tea kettle.
10 make a good cup OF coffee is a rare
accomplishment. Perhaps the old method
is as good as any: A small cup full OF
roasted and ground coffee, one third Mocha
and two-thirds Java, u small egg. shell and
all broken into the pot with the dry coffee,
stir we'll with q spoon and then pour on
thrnn -s,1An ~ L~,tt,1-r ,vo ~, LA - ~ e~o~
five to ten minutes. counting from the
time it begins to boil; as soon as it has
boiled enough pour in a cup full of cold
water and turn a little of the coffee into a
cup to see that the nozzle Of the pot is not
filed with grounds. Tnrn this back and
let the coffee stand a few minutes to settle.
taking care that it does not boil again. The
advantage of boiled egg with coffee is that
the yolk gives a rich flavor and a good
color; also the shells and the white keep
the grounds in order, settling them at the
bottom of the pot.
way of making coffee is by fltering. TIL
French coffee biggin should be used. 1t
consists of two cylindrical tin vessels. one
fitting into another, the bottom of the up
per being a fine s~trainer.
Another coarser strainer with 4 rod COM
ing from the center is placed on this. Then
the coffee, which must be finely ground, is
put in, and another strainer is placed on the
top of the rod. The boiling water is poured
on and the pot set where it will keep hot,
but not boil, until the water has gone
through. This will make a clear. strong
coffee with a rich, smooth favor.
The advantage of the two strainers is
that the n coming next to the fine strainer
prevents the grounds from filling up the
fine holes, and so the coffee il clear-a grand
desideratum.
Boiled milk should be served with coffee
for an early breakfast.
Clear coffee. cafe noir, is served after
dinner, and in France, always after the
twelve o'clock breakfast.
For a min O'Clock breakfast the hostess
should also serve tea, and perhaps choco-
late. if she has a large family of guests, as
all cannot drink coffee for breakfast.
Pigs feet, "a la poulette," find favor in
Paris and are delicious as prepared there,
| Also calf's liver q lAisacienne. Chicken liyers
are very nice, and Gods tongues with black
butter cannot be surpassed. Mutton kid
neys with bacon are desirable, and all the
livers and kidneys en- brochette with bacon
(lmpaled on a spit) are excellent. flashed
lamb, a la zingara, is highly peppered and
very good.
Broiled fish. broiled chicken. broiled ham,
broiled steak and chops are always good
for breakfast. The gridiron made st. Law
renee fit for heaven and it's qualities have
been elevatinq and refining ever since.
uLIluSI DIcdhldhb can Do very nice,
Grab, clam, lobster-all are admirable.
Fresh fish should be served whenever one
can get it-near the sea, always.
The deviled kidneys and broiled bones
do for supper. but fresh fish and easily di-
gested food should replace these heavier
dainties for breakfast.
Stewed fruit is much used on the con-
tiDens at an carly breakfast. 1t is thought
to avert dyspepsia. Americans prefer to
eat fruit fresh, and therefore have not
learned to stew it. stewing is. however, a
branch OF cookery well worth the attention
of a frst-class housekeeDer. 1t makes
canned fruit much better TO stew il with
sugar. Stewed cherries are delicious and
very healthy. and al 1.-The berries, even if a
little stale, can be stewea into Il GOOD dish.
as can the dried fruits like prunes, etc.
Stewed pears make an elegant dessert
served with cream whipped, but this is too
rich for breakfast. Baked pears with cream
form-scrambled, dropped, boiled, stuffed
and even boiled hard, sliced and dressed
as q salad. What is so good as an egg salad
tor a hungry person? asked u hostess in the
Adirondacks who had nothing else to offer,
Eggs are the staple for breakfast.
Ham omelette wit a little parsley, lamb
chops with green peas. tripe q La Bordelaise,
hashed turkey, hashed chicken with cream
ana Dreaded veal with tomato sauce, ealf's
brains with a black butter, stewed veal a la
ChaGSeur, brolled shad's roe, Droilea soft
shell CLANS, minced tenderloin with LYON
alse potatoes. blue fish au Gratin, broiied
steak with water cress, picked up Goldfish,
ana smoked best IN cream, are of the thou
sand and one delicacies for the early
breakfast--if one can eat them.
1t is better to eat a saucer of oatmeal and
cream at nine O'Clock, take a cup Of Tea and
do ones work.
Then at IL to sit down to as good a K break
IGSG tS possible. q teJUlar lE1aDnar n Ia
fourchette. The digestion is then active.
the brain, after several hours' work needs
repose, and at one or two o'clock can 90 to
Wofk again like n giant refreshed.
1t l5 thought by foreign doctors to not be
good tor children to have An early break
fast with meat. But in France they give
Children WINE at a very eatly age, which is
raIeiy done III this country. AT all board
lnR-schoois and hospitals wine is given to
young children. Certainly there are fewer
and fewer dyspeptics in France
than in America.
The heavy domestic breakfast of steak
and mutton chops in summer doubtless
atliicts adslicate child. even to look at il.
The perfection of good living ID to have
what you want exactly when You want 1t.
A slice of fresh melon, a plate OF straw
berries, a thin slice Of bread and butte.
may be much better for breakfast in sum
mer fhan the baked beans and stewed cod
hsh Of n sAtsr season. DO not force u child
like it.
It is maintained by some that a strong
will can keep off sea sickness or auy other
maiady. This is a f~allacy.
No strong will can make n delicate
stomach HartAkG of n hanvy hrno h fact n,