The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-11-14

ana IN which none but the maid and the
mistress has anything to do with the house
management. Breakfast, which is served
at O'Clock, consists usually of eggs In
some form, of oatmeal or some other CO.
real, Of coffee made in the best manner
ana of toast or hot bread always prcfac-
ed by truit. As long they are in season
cantaloupes are served, but when they are
out grapes, pears, oranges or apples can
always be found as an introduction TO the
breakfast.
know your breakfast table. You have
heavy beefsteak-perhaps that abomina-
,'oh OF desoiation, pork, but certainly a
HeaVy meat-fried potatoes, hot cakes and
maybe something sweet But. nv friend
TINS is not a good breakfast for workers
or for those who are Idle. The man who
eats such a breakfast arrives at his Of
nee feeling heavy, lacks ambition ana is
not ready to do good work until the effect
food has Worn away.
1hen, for luncheon, as no gentlemen
are at nome, there is usually a dish made
rom something served at the dinner be-
IoIe' out II IS a good hot dish, There
may De potatoes or a light salad a Gun
OF tea or cocoa, but whatever it is lunch
con Is essentially a made over meal
e.Io1sn none the less daintily served or
appeuzing because of that
do not advocate having dinner readv
me very minute that the gentleman Of
the mouse appears Instead there ts wis
uoin IN giving him a little time to freshen
hInseIf, and if he is as wise as his wife
Hs VIII change his costume, for then he
Will feel absolutely another man. with
the business dress will go many of the
BUSINESS cares, and, in addition there is
economy in keeping these clothes snaciai-
~ FOR wear away from home
Inc woman who makes n nrofass;0r -
taking about dinners invariably tells
you that you must start with SCUM Some
slhes THIS is possible; not always. There
IoIe' would advise you. as Won have
ohiy one maid. that you start either with
d hsh OF savory. Your savory is Of
49,. % an appetizer when a roast is to
LOuo"' ana the eating of both rich FISH
ana roast would be rather too baavv
therefore tonight begin your dinner with
a FdFory which in this instance takas
the form OF very thin toast with anchovv
paste spread between it. These anchovv
saho"lehes are EMBODIED in a white nan
mn ana Iaid on plate in front of the
nUsl, VINO serves them on cold. small
PIdtes' After they are eaten the rooid
enters removes the plates and brings in
tiie roast with its two vegetables-onA
VI course, a potato. Following this are
Iettuce hearts, served with cheese since
WIN roast dressed salad is ra Their too
Ilch' When this goes out your sweet
comes In 1t may be a rice pudding n
may De pastry, 1t may be some dainty
III the way of a preserve, but whatever
1t Is, no matter how simple. IT must he
perfectly made, else it should not appear
pretty dish of fruit has been the CEN
teIplece, and those who desire some of II
take II IN Its turn. A tiny table lust nv
me hostess has the coffee apparatus mon
~ anu WINE every one else is chatting
sne makes and serves 1t in the tiny cups
10 winch 1t seems so perfectly adanted
ana convinces you, when you taste n tbaf
II is the ideal drink and has reached ner-
Iecllon, lnasmuch as it is what Gothic de-
mahded II should be-black as hell ana
strong as love.
VI course your maid cannot attend vour
table properly if you are continually rms
M, rus LOT her to do some small service.
therefore your table must be laid On thai
one or the other in your party can assiet
me others. There Is no necessity to de-
nlauu ice as that glitters in its pretty tub
anu as put In the tumblers by some one
az the side of the table with the ice longs
mere Is no necessity to ring for water
as that' clear and filtered, is In it's carafe
ana as Tar as possible everything that
can, with neatness be put upon the table
IS there, but the sauces peculiar 10 each
Dish come on with it and d disappear with
IT, Inc crumbs are carefully removed
anu your service is as good as that in
households where a supercillious butler
controls four or eight menservants.
HOW to achieve good service and good
housekeeping You must be systematic
You must understand the value of eocb
piece of meat, of each pound of fruit or
sweets, and of each loaf of bread that
goes into your larder. You must realize
the possibility of everything Do you re-
member the story of the young wife who
when she was asked what she would or
DER for dinner, said leg of mutton on
Monday, roast beef on Tuesday. a pair or
chickens on Wednesday, pork on Thurs.
day, salmon on Friday, ham on Saturday
night and wild ducks on Sunday night?
The good housekeeper, when she has her
leg OF mutton properly boiled and served
with caper sauce, knows just how long
that leg of mutton will asst and how it will
reappear. Properly boiled" it is in such
a state that when the knife is put into 1t
the blood spurts out Perhaps it appears
on Wednesday night If it does, Il is not
seen on Thursday, but a roasted chicken
accompanied by broiled bacon appears.
BY the bye, how many American house
Keepers know that white meat in the
shape of a bird should never be served un-
less accompanied either by bacon or ham
to give II the flavor? On Friday night
there will be some especially good hot
fish. and following this will come the leg
OF mutton to be eaten cold with hot vege-
tables, or else, if the host is a bit of cook
and an adept with the chatting dish, he
will when the mutton appears cut off
several thick slices of the meat, put pepper
and salt; mustard tabacco and worcester
shire sauce on each side of each Slice, and
then devil them in the hot dish before him.
After that the mutton will not be seen
again until 1t appears in the form of a
meat pie. which, as it has potatoes and on
ions in it, besides the delicate pastry that
covers it, needs no dish to accompany IT.
though it may be followed by salad
The economical housekeeper cares for
each bit of bacon and ham as IL they were
diamonds, since in a small family they
may be utilized at almost any time to give
a flavor to a dish which lacks it. She is
learning is the American housekeeper a
bit of economy which she had not re-
garded as such. At her first dinner in a
fashionable London house she noticed that
toast racks holding cold toast were passed
around. She grew 10 like the taste OF the
dry toast with her dinner, and coming
home she has introduced the sensible
economy, for Of course it is an economy as
well as a luxury. Not being able to buy
a silver rack, she may be glad to know
that in the best china shops In New York
she can, at slight expense. get ad alnty