Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-05-10
HONKNAIRRS COLUMN.
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the AMERICAN eRgAkFAsr TABLE
After fast Of twelve or thirteet
hours, the system requires something
substantial ~ preparation for the 10
bors of the day. ] consider the Amert
can breakfast more desirable for active
people than those Of France, England OF
other foreign countries. On France ths
nrst breakfast consists merely OF cup ol
coffee and q roll. A second breakfast a
eleven o'clock 10 more substantial. DIT
fercut dishes being served. In England
also, the breakfast IL very light. u
scotland aud ireland oatmeal is the pop
ular breakfast dish.
I.~t ne nov Get the American break
fast table. The entire meal IL places
upon the table at once, ulcss oatmea
porridge IL served Ne q fret course
Changes of plates are also necessary
when cakes requiring syrup, or wher
melons or fruit are served. The coffee
urn and silver necessary are placed In
straight line before the hostess, the one
ar two substantial disbes sre set befor,
the boat, vegetables ar entrees should
te placed on the sides. DO not have
them askew. II IL quite ~ easy for ~
attendant Ia place dish Ia = straight
line a. At an angle To every other disf
on the table.
Nothing Il more wholesome nor NOR
elished than oatmeal porridgr. III
taste for Il IL not natural IL should be ac-
aulrrsi, az oatmeal !. Invaluable for chill
dren and of no less benefit Ia persons
81 mature years.
Il would b. well " more attention
wrr. given to serving breakfast than Il
usually be.tow~, upon IL. The tabl'
might have q frcsher look. With hower'
or a lowering plant placed In the centre
Nspery now Il pretty aud cheap will
color,l borders matching the color nj
the ruom. Becfsteaks should be varied
for instance, one morning serving Y
With a tomsto sauce. another u
maitre dho,el or with brown sauce, III
garni.h.d with water-crcss, gr~cn peas
fried potatoes, potato halls. etc, Instead
10 being served always In III. same way
too frequently over cooked or under
cooked, and often floating In butter.
Melons, oranges, aud all kinds 81
fruits should IL served NJ breakfast. u
season, sllc~d tomatoc. with mayor
naisc dressing are . most refreshing
dish. 4 great resource !. Ia the variety
10 omelet. snd With little practice
nothing IL an easily made. one morn
Ing q plain omelet nav be- offered
ysri.,i another morning bv mscaroni anf
cbce.e. another by fine herbs, another
by little strip. % ham or oysters.
There are hundreds II delicious break
fast dishes, which only rrguir, q llt,l'
attention aud interest tn be- understood
How unfortunate " must h. Ia hsy,
nothing Tor breakfast hat an aliefna.
tion of juic-lr.. b~-f-t.ak, greasy and
agg~i mutton chops, or .wlmmln
hs.h, With unwhole.omc hot bread. "a
make up deficiencies.
Liver aud bacon Ia considered reli.i
once In q While, but when You have "
served up tn you for ATTY az sixty neal
II cease. To b. novelty.
breakfast parties arr,ery fashionable,
icing le.. expsusi,. than dinners, and
lu.t a. satisfactory Ia guests. They arr
served generally about ten A. ", al
though any tim. from ten Ia tselS'
o'clock may H. chosen for the purpose
II seems Ia me that ten o'clock or even
nine o'clock !. the preferable hour.
Al breakfast parties, dlshc. arr served
In courses. precisely a. for dinner,
With the exception % tea aud cohc'
which are offered throughout tie meal
NM ton ,lsi, .rsi>a nnr.sr,.r
s1r.i Coar.. IA oraHss Zoe eash Psr."a
dr,..s-i on q fora.
~.suui Csaf-s -ur,siArl shssi. u,Atfe d'hsl,s
.ss-s. ssNt"EA I-tsiae-, tsA oT Sures.
Thlrt toar~s-lstab Chaps tannata sauue,
Ioarth Iu1r.s -stmskt. With give I'sas ~
gsrnlshs.l With paF.Ay.
mn ,ouf-s mkt. - l-sf. sarHi.hs.i viii
water sfy..ss mamhs.
>i,th agf.r -Ilirs psnfaks. uApis syrup.