The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-08-09


FOR breakfast all sorts Of stews-kldney,
liver. chicken. veal and beef-are good.
ana every sort Of little pan fish. In our
happy country we can add the oyster
stew, or the lobster in cream, the familiar
sausage and the hereditary hash If any
one knows how to make good corned beef
king.
There are those who know how 10 broii
chicken. but they are few. Amongst
the few, the immortal names, which are
not born TO die"
There are others. also few, who know
now TO broil ham SO that il viii not be
hard, and on it 10 drop the egg so that it
silver
Amongst the good dishes and cheap
dishes which / have seen served in France
Tor breakfast / recommend lambs feet
IN white sauce, with q suspicion of
onion.
All sorts of fricassees and warmed over
things can be made most deliciousiy for
breakfast; many people like salt mack
erei or broiied herring for breakfast;
these are good layant gouts," stimulating
the appetite. The Danes and Swedes have
every iorm OF dried fish, and even
some strange fowl served in this
way. Dried beef served up with egg
IS comforting TO some stomachs.
Smoked salmon appeals 10 others, and
people with an ostrich digestion like
toasted cheese or Welsh rarebits. The fish
ball OF our forefathers is a supreme deli
cacy If well made, as is creamed Goldfish.
But warmed over pie, or warmed over
mutton or beef, are detestable. The appe-
tite Is In parlous state at O'Clock and
needs TO be tempted, bit of breakfast
bacon, bit OF toast, an egg and a fresh
slice OF melon or q cold sliced tomato in
summer, voilG tout, as the French saw.
E NJ rean frrar xw .11%. II -
berries. These early breakfasts at O'Clock
may be followed by the hot cake, but later
on the "dejeuner a la fourchette (which
with US becomes luncheon, demands an
other order of meal, as we have seen, more
like plain dinner.
1t is great comfort TO the housekeeper
or TO the lady who has been imprisoned
behind the tea and coffee pot TO serve
thence large family. TO sometimes escape
and have both tea and coffee served from
| the side tables.
or course, for a small and intimate
breakfast, there is nothing like the steam
| ing urn" and the tea made by the lady at
| the table. and Hon. Thomas III. Benton
| declared that he liked TO drink his tea
| from cup which had been washed by
| lady"
Woman is the genius of the tea kettle.
/ To make a good cup of coffee is rare
accomplishment. Perhaps the old method
4
| roasted and ground coffee, one-third
| Mocha and two-thirds Java, a small
egg, shell and all. broken into the
| pot with the dry coffee, stir well with
| spoon and then pour on three pints Of
| boiling water; let IL boil from five TO ten
| minutes, counting from the time it begins
| TO boil; as soon as il has boiled enough,
put in cupful of cold water and turn
! little OF the coffee into a cup TO see that
the nozzle OF the pot is not filed with
grounds. Turn this back and let the cof-
! fee stand few minutes TO settle, taking
| care that il does not boil again. The ad-
| vantage of boiled eggs with coffee is that
the yoik gives rich flavor and good color;
| also the shells and the white keep the
| grounds in order, settling them at the bot
tom of the pot.
But the most economical and the easiest
way of making coffee is by filtering. The
| French coffee biggIn should be used. 1t
| consists of two cylindrical TIN vessels, one
! fitting into another, the bottom of the
| upper being fine strainer.
| Another coarser strainer with 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 il will
| keep hot, bat not boil, until the water has
| gone through. This viii make a clear,
| strong coffee with rich, smooth flavor.
i
that the one coming next TO the fine
strainer prevents the grounds from filling
mp the fine holes and so the coffee is clear
Ia grand desideratum.
Boiled milk should be served with cof-
fee for an early breakfast.
Clear coffee. cafe aoir. is served after din
ner, and, in France, always after the u
o'clock breakfast.
For q 9-o'clock breakfast the hostess
should always serve tea, and perhaps
chocolate, if she has large family of
guests, as all cannot drink coffee for break
fast.
Pigs feet, ga Ia poulette,' ~ find favor in
Paris, and are delicious as prepared there.
Also cdif's iser a PAisdcienRe. Chicken
livers are very nice. and Gods tongues with
black butter cannot be surpassed. Mutton
kidneys with bacon are desirable and all
the livers, and kidneys en- 6rochette with
bacon timpaled on spit) are excellent
flashed lamb, a Ia ZingGrd, is highly pep
pered and very good.
Broiled fish, broiled chicken. Droiled
ham. broiled steak and chops are ALWAYS
good for breakfast. The gridiron made
ST. Lawrence fit for heaven and its quail
tiles have been elevating and refining ever
since.
The summer breakfast can be very nice.
Crab. clam, lohster-all are admirable
Fresh fish should be served whenever one
can get it-near the sea. always. The dew
lied kidneys and brolled bones do for sup
per. but fresh fish and easily-digested food
should replace these heavier dainties for
breakfast.
Stewed fruit is much used on the CONT
nent at an early breakfast. Ii is
thought to avert dyspepsia. Ameri-
cans prefer TO eat fruit fresh, and
therefore have not learned TO stew il.
Stewing is, however, branch of cookery
well worth the attention of first-class
housekeeper. 1t makes canned fruit much
better to stew it with sugar. Stewed cher
ries are delicious and very healthy, and all
stewed into good dish, as can the dried
fruits like prunes, etc.
Stewed pears make IAN elegant dessert
served with cream whipped, but this is too
rich for breakfast. Baked pears with
cream are sometimes offered. And eggs in
every form-scrambled, dropped, boiled,
stuffed and even boiled hard, sliced and
dressed as n salad. What is so good as an
egg salad for a hungry person? asked
hostess in the Adirond3cks who had moth
ing else 10 offer Eggs are the staple for
breakfast
Ham cmelette with little parsley, lamb
chops with green peas, tripe Ia Borde-
laise, hashed turkey. hashed chicken with
cream and Dreaded veal with tomato sauce,
calls brain. with black butter, stewed
veal 4 In Chasseur, broiled shad's roe,
broiled soft-shell clans, minced tenGerloin
with Lyonalse potatoes. blue fish an
gratin. nroiied steak with water cress.
picked up Goldfish. and smoked beef in
cream, are OF the thousand and one deli
cacies for the early breakfast-if one can
eat them.