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

THIS as IN All matters.
The boldest attempts TO increase the en-
loyments of the palate, or 10 tell people
what they shall eat or drink. are con-
stantly overthrow by some subtle enemy
In tie stomach; and breakfasts should es-
peciaiiy be so light that they can tickle the
palate without disturbing the brain.
A red herring is good appetizer.
Meet me at breakfast alone,
And then wiz give you dish
Which really deserves 70 be known,
Though It's not the genteelest of fsh.
You must promise 70 come, for ] said
splendid red herring I'd buy.
Nay, turn not aside your proud head,
You II Like II, know, when you try.
II moisture the herring betray
Drain till from the moisture tbs free,
Warm IL through in the usual way,
Then serve il for you and for me.
A piece of cold butter prepare,
To rub il when ready il lies:
Egg sauce and potatoes don't spare,
And the favor viii cause you surprise.
Yes, and pleasure.
1t is not the man who has eaten heavy
supper the night before; il is not the
heavy drinker (although brandy and soda
Is not the best appetite provoker 50 they
say1; but it is also the brain worker who
finds it impossible TO eat in the morning.
For sleep has the effect of eating. "Who
sleeps, eats" says the French proyerb;
and we often find healthy children un-
willing TO eat an early breakfast. APP
petItes vary both in individuals and at va
IRONS seasons of the year. Nothing can be
more unwise than 70 make children eat
when they do not wish TO do so. During
the summer months We are all of US less
inclined for food than when sharp set by
hard exercise in the frosty air we find an
appetite, but we loathe in July what We
like in January.
The heavy domestic breakfast of steak
and mutton chops in summer doubtless af-
fiicts a delicate child even TO look at it.
The perfection Of good living is TO have
what you want exactly when you want it,
A slice of fresh melon, q plate of straw
berries, thin slice of bread and butter,
may be much better for breakfast in sum-
mer than the baked cans and stewed cod
fish of a later season. Do not force child
TO eat even baked potato ii he does not
like il.
1t is maintained by some that a strong
will can keep off seasickness or any other
malady This IS tallacy.
No strong will can make delicate ston-
ach partake of a heavy breakfast at 8
o'clock. There is morbid foreseeing Of
danger.
Therefore we begin and end with the
same idea:
breakfast is hard thing to manage in.
America"
But in England il is a very happy-go-
lucky meal; and although the essentials
are on the table people are privileged TO
rise and help themselves from the side
board / may say that have never seen
fashionable English hostess at 9 O'Clock
breakfast, although the meal is always
ready for those who wish it.
For sending breakfasts TO rooms, tray
is prepared with teapot, sugar and cream,
q plate OF toast, eggs, boiled with cup,
spoon, salt and pepper little pat of
butter, and If desired, plate OF chops or
chicken, plates, knives, forks and napkins.
For an English country house the supply
of breakfast trays is like that of a hotel.
The pretty little Satsuma sets, of small
teapot, cream jug and sugar bowl, are
favorites.
When breakfast is served in the dining
room, white cloth is generally laid, al
though some ladies prefer yariously-col-
ored linen. with napkins to match. A
vase of flowers or dish of fruit should be
placed in the center. The table is then set
as for dinner, with smaller plates and all
sorts of pretty china, like an egg dish with
hen setting contentedly; a butter plate
with a recumbent COW, a sardine dish with
fishes in Malolica; in fact, any suggestive
fancy.
Hot plates for winter breakfast in a
plate-warmer near the table add much to
the comfort.
Finger bowls with napkins under them
should be placed on the side-board and
handed 10 the guest with the fruit This
is matter of taste as to whether it pre-
servant must watch the decision OF the
guest.
A grand breakfast to a distinguished
foreigner. or some great home celebrity at
Delmonico's, for instance, would be:
A table loaded with flowers
Oysters on the half she'll Chablis
Eggs in black butter tsu benne noir).
Chops and green peas.
sxea 63sas. potatoes Partridge, @os
salad OF lettuce. CIare,. =
Cheese ioudu.
Dessert
Charlotte Russo. lees Fruit Jelly.
Grapes Peaches. Pears
Coffee
A breakfast even at y o'clock is thus
made notieeably lighter than the meal
called lunch.
1t may be introduced by clam Juice in
cups, or bouillon, but is often served with
out either.
These breakfasts are generally prefaced
by short reception, where all the guests
are presented TO the foreigner of distinc-
ton.
SS~There is no formality about leaving. In
avoid that.
For an ordinary breakfast at O'Clock in
family of ten, we should say that the
menu should be something as follows:
The host and hostess being present, the
lady would make the tea. Oatmeal and
cream would then be offered; after that q
broiled chicken would he placed before the
host. which ne caryss if he can. An ONE
letIe IS placed before the lady or passed
stewed potatoes. toast or mullins are on
the table. Hot cakes finish up this break
fast, unless fruit is also added.
Ii is considered very healthful thing TO
eat an orange before breakfast.
But who can eat an orange well? One
must go TO Spain TO see that done
The senorita cuts off the rind with her
silver knife. Then putting her fork into
the peeled fruit she gently detaches small
slices from the pulp, leaving the core and
seeds untouched: passing the fork upward
she deraches every morsel With her pearlv
teeth. looking very pretty the while. and
eontrives 70 eat the whole orange without
losing drop of the juice, and lays down
the core with the fork still IN ii.
It seems hardly necessary 10 say 70 an
American lady that she should be neatly
dressed at breakfast
The pretty white morning dresses which
one sees in America are rarely seen in
Europe. Perhaps it Is the difference of
climate. In England elderly ladies and
Young married women sometimes appear
IN very smart tea gowns OF dark silk over
collar. but almost always the young ladies'
come in the yachting or tennis dresses.
which they will wear until dinner time;
and almost always in summer IN hats. In
America the variety Of morning dresses is
endless; perhaps the dark jacket over q
white vest. the seryiceable merino, the
flannel, the dark foulsrds, are the favor