Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-03-19
THE MEAL InAT STARTS THE DAY,

The Importance Of breakfast Ia not
always understood, nor IL II recognized
In its full sense. Too many Of US are OF
luxurious habit. II am not quite awake
Till have had my morning coffee, says
one. Don't expect me To be agreeable
ia the morning until have had my
coffee and roll says another. And re-
marks Of this nature have been heard
time and sgain from good housewives
and tender housemoihers. Do not un-
derslsnd me 10 mean by this that women
alone need to be- scc,imated To the day, IA
il were; men are quite as apt 10 be victims
of the early morning surliness. But u
il another OF the chips that 20 TO max
ing up the cross of iorbesrrnce that the
gentlewoman who presides over the
coilee-urn should DO so cheerfully, for
getting past annoyances, Ignoring future
difficulties. The children must not go
ill-humoredly 10 school; the breAd-win-
ner must not wear TO his Office frowD
that domestic attention can smooth.
IL Is not an easy task, this, at all
times; but Il can be done and the very
best aid toward the accomplishment is
good food, properly cooked. Average
Ill humor, especially OF the masculine
kind, will melt away before that like
snow before the MONDAY sun. Despite
the long fast, the appetite has generally
TO be coaxed little for the early meal.
Given sunny room, table spread with
snowy cloth, spotless china aud glass,
and the coaxiDg process Is well started.
Ii was Sydney Smith, think, who, 10
| search of breakfast appetizer, was adj
vised by friend 10 take al early walk
on su empty stomach aud Who queried,
Upon whose" adding that he was par
ticulsrly careful Of his own stomach.
To eat sn orange before breakfast
proper is served, is one Of the few strict
" healthy things that Is really pleasant.
The generality Of things We are urged
10 take for our "stomach's sake" sre
horrible, but juicy, fragrant orange,
eaten Just after the morning sponge,
challenges criticism.
An omelet is leading feature Of the
breakfast table; aud of all dishes easily
aud quickly prepared, pleasant 10 taste,
aud nourishing Milhsl, the omelet stands
foremost. Aud such variety as may be
introduced into the omelet-a seconds
thought and jot down. after the plain
omelct, which, il made of three eggs,
teaten lightly, two tablespooniuls OF
rich cream, one ounce Of melted butter
and dash Of salt, cannot be rivaled ex-
cept for vatiety's sake-the kidney ONE
let, oyster omelet, herb omel.t, ham
omelet, asparagus, green pea or French
bean omel,t, corn omelef, cheese omelei.
tomato omelet, bread omelet, mushroom
omelet and sweet omelets. With and
without fruit. OEe great point Is To be
urged in the making OF 0melets-dO not
make them too large. A large omelet
can neither be 80 tender nor savory as
small one. An omelet made Of two eggs
serves one person. Far better have
several small omelets made than one
large one, that toughens In the cooking
and becomes leathery 10 the slicing.
Keep pans especially for your omelets.
Of the size required. After each using,
cleanse and dry the pans thoroughly
dry cupboard. Do not wash the pans
before using sgain, but warm them and
wipe with a clean towel, then rub them
with cloth dipped in suet before heat
ing ready for the omelet mixture.
A fresh slice Of balibut or smells.
dipped In egg and cracker dust and fried
in clear fat, makes a pleasing variety
with steaks and chops, while for an ap-
petizer nothing Is nicer than q fine salt
ed mackerel, put In soak the night be-
fore, broiled, covered generously with
melted butter and placed In the oven 10
brown before serving.
Hash Is dish that IL al once prime
favorite and butt of ridicule, but IL Is
easy TO believe that the pokers Of fun
AT hash have never eaten il prepared by
a capable cook in home kiicheD--hOard
ing house and homemade hash are two
widely different dishes. Well-made
chicken hash is dish that could not Of
fend princes palate. Ii may be, end
is most frequently made with the re-
mains Of cold roasted or boiled chicken
or turkey, With any OF the leftover
dressing and giblets. Chop all fine,
with about half the quantity Of cold pO-
tatces, seasoning with salt, pepper and A
little thyme, il cared for. Moisien With
yesterdays gravy; lacking that. a little
stock, aud brown in butter. Serve on
slices Of hot toast, covering each p0r-
ton with neatly-pOached egg.
As hot-cake nation We certainly
wear the laurel. and be our pancakes
and wafiles enemies to digestion, they
ale nevertheless very good. When tired
Of the buckw heat and "flannel' MKT
ures, try rice mullins some early winter
morning, and SEE il your family does
not appreciate the change. Take a pint
Of soft boiled rice, teacupfnl OF fresh
milk, three well-beaten. eggs, a table
spoonful OF butter and as much wheat
-four AS will make thick batter. Bake
In muffin rings in the oven or on the
griddle.
Be particular with the breakfast coffee. |
Next to the sunshine and the CHEEKY face |
presiding, good, clear coffee ia the morn |
ing temper regulator. The choicest
coffee Is made by taking water at the
first boiling and pouring 1t over the fine
ly ground coffee, allowing heaping