The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1899-10-22
the EARLY MEAL.
Sensible Ideas For
Wholesome, Varied
Breakfasts.
ECONOMY IN COFFEE.
Fruit and Cereals Are
Valuable Acconlpani-
mentS.
ECONOMY IN COFFEE.

housekeepers, and they would be only
| too happy to obliterate that meal from
the order of the day. To go without
breakfast has been something of Fad
| of late, and many of those who have
tried this plan extol it highly, while
others have quickly returned 70 their
former custom of a hearty meal in the
morning
The American breakfast has received
much condemnation by the visitors
| from the other side of the Atlantic, who
are accustomed to much lighter re-
past at that hour of the day.
Two or three we'll made dishes viii
supply the needed food principles as
well as dozen compounds. Fat is re-
| CURED, but cream, butter and bacon
need not all be provided at Il single
meal to supply it. Starch is necessary,
| but it is not essential that We get it
from cereals, potato and bread at the
| same time. Protein we must have, but
| eggs and chops and fish need not all
| be provided for a single breakfast. A
| knowledge of the composition of conf
mon foods is absolutely essential for
| the woman who would plan her daily
| meals intelligently.
Some experienced housekeepers have
found that their families require foods
at breakfast more highly seasoned than
| would lie agreeable later in the day.
| Perhaps the sense of taste is not as
| keen at an early hour. On the other
! hand 1t is conceded that made dishes
| or very composite foods are less appe-
| tiZing than when served at luncheon or
| dinner.
Fruit raw or cooked is always deslr-
able for the breakfast table, and in cola
| weather warm stewed fruits are an
doubtedly most acceptable. Fruit
might be substituted for potatoes as an
| accompaniment to meat.
| Solid tomatoes, all the better if not
| quite ripe, can be cut in thick slices,
seasoned with salt and pepper, sprin
killed. with flour and broiled or Drowned
| in hot fat. This is an excellent way to
use those which are not fairly ripe
| when the frost comes.
Fried apples, which were a popular
| dish in the past, should not h. for-
| gotten. They are especially good to
serve with any form of pork.
Bananas can be baked in their skins
| or cut i'll sections and Drowned i'll Il
little not fat
The great variety of prepared cere-
ais displayed in our grocery stores in
| dicateS the favor in which they are
| held says the American Kitchen Maya
zine. substantial cereal. a banana
| and a glass of milk, is sometimes bet
ter preparation for the day than more
elaborate combination of foods wcLld
be.
A few general points in the cooking
of all cereals are these Have the water
boiling hot and salt it, then add the
,oIIr IOf IL,
cook rapidly for a few minutes. Then
place oven the boiling water, to cook
slowly for long time. Rolled oats
will require about twice its bulk of
water, whole oatmeal about four times
as much water as meal; the latter is
not hacmed by soaking over night, a1d
always requires several hours cooking.
Granulatcd wheat preparations land
their name is legion), will require about
four times as much water as ceral, and
must be mixed carefully to avoid lungs.
Cornmeal likewise requires three or
four times it's bulk of water and should
be cooked Tor hours to be palataDle and
digestible. Even if served hot, o mod
eratelv stiff mush will take the shape
of mould, If it can stand there for 10
minutes, before being turned ont to
serve.
Milk or strained fruit juice Can be
CURED for cooking cereals, thus giving
pleasing variety. Another change
comes from adding seedless rai3ps
When the mush is put on to cook, or
when it is nearly done some dates Cut
in small pieces may be stirred in.
But beware of the rivalry OF manu-
facturers regarding the time required
for cooking their pet production, Dou-
Die the time given on most packages is
none too long to make these breakfast
cereals wholesome and palatable.
In these days there is natural con-
nection between cereals and coffee, SO
many have learned to like the cereal
coffees. When we remember the sr1aeH
quantity of caramelized cereal required
to make a cup of the beverage, we
may question whether much nutrition
is obtained from this source. Coffee it
self is of course a stimulant, and Ike
the cereal coffees, owes the most of its
nutrition to the cream and sugar taken
with it. There are many schemes for
blending and making coffee. Undoutt-
eddy the drip-coffee is most economical,
and probably less Objectionable than
boiled coffee
Hot bread for breakfast is an Ameri-
can custom to which much of the ma
tional dyspepsia is ascribed. Unlcss the
oven works well in the early hours of
the day, and there is ample tilae Tor
thorough baking, it is wiser to serve
toast or steamed rolls.
Modern yeast cakes have made tie
rising OF bread overnight unnecessary.
hence raised rolls are less common at
breakfast time than when all
bread was raised over night. De-
casionally an emergency arises when
there is no bread in the house which
makes it necessary to bake some for
breakfast
Baking powder biscuit are probably
the quickest and easiest to prepare
sometimes for variety they may be
made in two thin layers with melted
butter spread between as for short
cakes and then served with creamed
chicken or other warmed over meat be-
tween. These cook quicker and are
much more wholesome than when
there is thick layer in the centre.
Ordinary dough of this kind will be
about twice as thick when 1t is baked
as when it is put into the oven. and
by this rule we may secure the desired
thickness
Another desirable breakfast bread is
the popover Brown earthen cups
are often used for these but are not as
durable as the iron gem pans shown
in the cut This style of gem pan be-
ing round, is much more easily washed
than the oblong cups with four dis
tinet corners.
1t is not necessary to separate the
yolk and white of eggs or beat the
egg by itself for the popovers. Into a
bowl put one cupful Of -four which
may be half white. half rye or graham.
or all entire wheat, add one cupful Of
milk, one egg and a saltspoon full of
salt. Put in the egg beaten and stir
gently for a moment, then beat vigor-
ously until perfectly mixed and full
of air. Have the gem pans already
buttered and fill them even full with
the mixture, bake in a moderate oven
for a half hoilr or lonpar rooh 49,