The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1895-01-02

quarter cup OF cheese broken 1nCO small
pieces.
Turn into a large omelet pan or smooth
frying pan IN which a generous tablespoon
full of butter has been melted. Cook the
omelet over slow fire and prick it con-
stantly with a fork until creamy. After it
has reached this stage set the pan over a
hotter part of the fire and brown the omelet,
then fold, turn into a hot platter and
sprinkle with some bread crumbs fried in
butter.
Pour bread sauce round the omelet. In
double boiler COOK quarter of cup of
bread crumbs in cup of milk with q slice
of onion and Glove for fifteen minutes.
lake out the Glove and cook fifteen minutes
longer. Season with salt and pepper and a
scant teaspoonful OF butter. To prepare
potatoes for breakfast cut pint of raw
potatoes in quarter iEch dice Parboil them
by dropping them into boiling water for five
minutes, then drain, turn into buttered
dish and sprinkle with salt and pepper.
Make thin white sauce with one cup of
scalded milk, half tablespoonful of -four
and one tablespoonful of butter, cooked to
gether and seasoned with saltspoonful of
salt and quarter as much pepper. Pour this
sauce over the potatoes, cook in a slow oven
until the potatoes absorb the sauce. Pile III
the form of pyramid and garnish with
chickens livers and bacon.
In the ordinary family, chickens livers are
valued for very little and are practically
thrown away. In Boston markets there is
such demand for the livers that they sell
for forty cents a dozen, and cannot always
be procured at any price. Cut tile liver INTO
small pieces and wrap each piece in thin
slice of bacon, and fasten it with a small
wooden skewer. Cook in pan until the
bacon is crisp. or in the oven on a broiler
placed on dripping pan, Drain on paper
For the corn cake set sieve over a mixing
bowl and measure into it one and one
quarter cups of white corn meal, one and
one quarter cup of pastry flour, TWO and a
half teaspoonfuls of baking powder measured
slightly rounding, and one level teaspoonfu
of salt, Cream One-quarter cup of butter
| and one-half cup of fine graduated sugar
and beat until creamy. Add one and one
third cups of milk, the dry ingredients
thoroughly mix and then add the whites OF
three eggs beaten stiff. Bake in buttered
pan fer 80 minutes. This may be baked in
small tins or in heated iron gem pans.
When this corn cake is made plan to have
a dessert which will use the volks of the eggs
In making any cake it is the best way tc
allow the mixture to stand while the eggs
are beaten rapidly and then added the las
thing.
Beaten whites of eggs will iquify i
allowed to stand while mixing is done.
Many people, said Miss Farmer, think tina
breakfast is not complete without dough
nuts; sour milk doughnuts are always better
than those made of sweet milk.
AS change from buckwheat cakes, the
following recipe for griddle cakes is recon-
mended. Mix and sift one-half cup graham
or whole wheat meal one cup of -four two
scant teaspoonfuls of baking POWDER one
! half teaspoonful Of salt, and one and one
half tabespoonfuls of sugar. Add an egg
! beaten light, one and one-quarter cups O.
milk, and one tablespoonful of melted but
ter. Fry on hot buttered griddle. Serve
with maple syrup. Many housekeeper
keep maple sugar on hand and melt it witt
little water as needed.
Miss Farmer recommends adding some
soaked baker S bread crumbs to buckwhea
cakes to make them lighter than when buck