St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1891-03-15

mote, well-kept country inns for a COM
plete change in diet. There was no
DOUBT that the food served at his own
table was superior to the country food
he got there, but it had become monotO-
nous.
Nothing becomes tireSome to the pal
ate so soon as the coarser pioneer dish
eS. like baked beans, brown bread, In
dian pudding, and similar dishes. that
are simply delicious served occasionally.
One soon becomes weary of brown
bread. if one feels certain every SUN
day morning of fiuding it on the table.
The most delicious rolls are flavorless if
served every morning. There are fort
unately over hundred good recipes for
bread. There are rolls, biscuits, pulled
bread. twists, and dozen forms of the
familiar roll that are just different
enough to give the necessary variety.
There are great many varieties of
mullins. some raised with yeast. some
with soda and cream tarter, some bake
in the oven, some baked on the griddle,
and some fried like doughnuts in a pot
or hot fat. There is long list of grid
die cakes and variety of excellent
spider cakes made of batter which is
poured into hot spider and then baked
in an oven. Corn cake is especially
iltOC COUNCIL III lillS way. TIC Variety
Of Dreaded, broiled, and fried chops,
and other meat and fish dishes suitable
for breakfast are almost numberless.
There are many rellsheS, like bacon in
cream sauce and saltfiSh with thin
slices of pork crlsped for garniSh, that
are especially acceptable at this meal.
The method of warming up cold po-
tatoes for breakfast admits of dozen
or more changes, all excellent. Raw
potatoes cut in strips and fried in hot
fat are delicious at this meal. The va
riety of grains that may be suitably
served in muSh or fried in slices is
equally large. and book has been writ
ten on "a hundred ways to cook eggs"
The variety of Omlettes is very large,
and nothing is more appetiZing in the
morning than all omlette with minced
ham, salt fish or some tart vegetable
like tomatoes. 1t would take but little
time for housekeeper to make va
rlety of bills of fare to keep
at hand. and go over them SO
that each day fresh. new pro-
gramme might be used. 1t is not good
plan to depend on any set printed bills
OF fare. Each hOuSekeeper knows what
the requirements CT the household are,
and she is the best person to cater to
them, if she is anxious. as she should
be, to do her home work in the best
possible manner.
Nothing is more delicious than fruit,
but continuous diet of fruit becomes
| exceedingly tiresome. A caterer for a
| family must be liberal in her ideas and
not reject this and the other dish be-
cause she knows nothing of it, or cling
| too rigidly to cast-iron system
because her family have clung to
it. The intelligent French chef is
undoubtedly the best general cook in
the world, studying and understanding
his business; but there are dishes that
are never made by French chefs that
are perfect culinary successes, and an
occasional mixture of some of these old
| time dishes with cooking done on the
! principles laid down by French cooks
| gives the best table in the world. 1t is
! exceedingly necessary that the break.
fast table should offer an appetizing bill
of fare, and yet this is exactly the meal
| that is apt to be the same day after day.
A good breakfast taken regularly is of
more value than a dozen prescriptions
from the family physician for keeping
the strength up.