Morning journal and courier., 1891-07-29
DEC DAY DELICACIES.
Most Dainty Bits for Breakfast.

[From the Chicago Herald
The best medical authorities are agreed
that the health of the household in sum-
mer time depends largely upon the cook.
For years we have been counseled to alb
jure hot meats, heavy soups and rich pas
tries, and by substituting proper diet Sc
cure immunity from the ills which COM
monty prevail in hot weather. 1t is not
with the hope of saying anything new
upon this subject that it is taken up at
this time, but rather for the purpose of
calling attention to some healthful and
palatable dishes which may ftly super
sede the condemned viands. Attention is,
naturally, first bestowed upon the break
fast table; and if, as some one has said, an
entire day is often made or marred by the
quality of the breakfast, it is surely of
prime importance that every housewife
should seek to make this meal attractive.
Although the use of fruit at breakfast is
to be recommended at all seasons, it is es-
pecially desirable in summer time. 1t
seems hardly necessary to add that it
/ should always be thoroughly ripe and
fresh. A dish of currants well sweetened
and mixed with pounded rice, or fine
served in the same manner, is said to be
| as valuable as liver pill, and will GER
| tainly prove a much pleasanter remedy.
Melons served very cold are peculiarly re-
| freshing on sultry summer morning.
| Within few years q new variety of musk
| melon has been introduced, known as the
| Usage or cream melon, whose flavor is ex-
ceptionally fine. The pulp, which is of
| deep salmon color, is estable almost down
Il l. -s,~I A,.I ..- 1aA1@
will serve six or eight persons. AT the
| south green corn dodgers are very popular
| for breakfast and the following gives an
| old and reliable recipe for making them:
One pint of corn pulp, either scraped or
| grated from the cob; two eggs, well beat
en-: half a teaspoonful of salt and a good
pinch of pepper. If the corn is quite
juicy no milk nor cream is necessary; if
not juicy add one or two tablespoonfuls of
cream and just sufficient flour to keep corn
and egg together; two or three tablespoon
fuls should suffice. Fry on a buttered
griddle, or, if preferred, add little more
-four and fry in deep, boiling lard.
| Another favorite southern breakfast
dish is broiled chicken. Select young
and tender chicken; SINCE and wipe care
fully; split down the back; season with
salt and pepper; fiatten and place in q
double broiler. Unless quite fat it will be
well to rub the surface over with melted
butter. Twenty minutes broiling over a
good bed of Goals should suffice to cook
the fowl. When done dress with maitre
de hotel sauce, which is made as follows:
Work generous tablespoonful of butter
to soft, creamy paste, stir into it one ia
blespoonful of lemon juice, half tea
spoonful of finely minced parsley, little
salt and red pepper.
Croquettes, when properly made, are
quite free from grease and make an excel
lent breakfast dish for any season. Reel
pes are frequently given for croquettes
made of chicken. Many other meats may
be used with equally good results. Cold
veal, either roasted or broiled, may be sub
stituted for chicken and very little differ
ence can be detected in the flavor. Often
times the larder contains several bits of
different kinds of cooked meat such as q
chop, little beefsteak and the fragments
J of roast of lamb or veal. These may be
converted into really excellent croquettes
} in the following manner: First trim the
meat from the bones, discard all bits OF
gristle and mince very fine. Unless nice
} 1y seasoned add pepper and salt to taste
Make white sauce with one pint of sweet
cream, two even tablespoonfuls of butter
four generous tablespoonfuls of -four, one
half teaspoonful of salt, pinch of cay
enne pepper, a little celery salt and lemor
juice. Melt the butter and stir the fioul
into 1t. Cook thoroughly without allow
7 ing it to brown. Scald the cream, ant
, when nearly at the boiling point poul
| slowly upon the cooked -four, stirring
!, briskly to free the sauce from Jumps
Cook slowly until quite thick; remov,
3 from the fire. Add seasoning and stir int
the sauce one generous cupful of th'
: minced meat. Set the mixture away unit
: it becomes thoroughly cold; then shap
9 with the hands in short, thick rolls abou
8 the size of half banana cut in two cross
wise. Roll these in beaten egg, then il
g cracker dust and cook fine brown i
f deep fat. It is essential that the fat b
j very hot, otherwise the croquettes win at