The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-04-01

cover with cold water. As IN cooking the
pork. let the water heat to the point where
II begins to boil, then drain OF Add to
the goldfish two cups of milk. let II boil
up once; thicken with teaspc~n or moro
OF -four that has been dissolved in a little
cold milk, season with pepper and add
piece OF butter. Remove from the stove
for "A moment and whip in n well-beaten
egg, stirring thoroughly to avoid curdling.
Have ready half a dozen slices OF crisp
friend bacon, and over them turn the
gravy.
Still another way Of serving bacon ~
as follows: Fry six slices OF bacon until
crisp, then put them on hot platter. Cfnt
six slices. each half an inch thick. from
cold oatmeal porridge that has been al
lowed 20 solidify in mold. Boil each
slice in bread crumbs. then IN beaten egg
then in bread crums again. Fry them til
brown IN the bacon fat ana serve with a
Slice Of bacon on each piece.
r
A novel method OF serving eggs on toast
~ this SIX squares Of toast are prepared
SIX eggs In the meantime must he boiling
After they have cooked twenty minutes
separate the yolks from the whites chop
the latter into small pieces and rub the
yolks through sieve Now pat a large
cupful of milk on TO boil. rub piece %
butter into one tablespoonful Of corn
starch and add to Inc boiling milk Final
Is add the chopped whites OF the eggs nnd
season VITA salt aud pepper. Lay The
slices Of toast on "A hot platter. cover them
with he sauce and sprinkle The yoika Of
IN" esgs over the top Set IN the oven for
moment before serving.
\ good breakfast omelet b. made by fol-
lowing these directions. Beat well three
eEgs and season them with salt and pep.
per. about half q tesspoonful 81 the salt
and holf that amount OF the pepper Add
two iabiefpgonfuls ~ finely chopped lean
ham that has already boon cooked put
an ounce ~ butter toto the hot omeitt
PAN and when tcfg hot pour IN the nfng-
lei str % wen with "a wooden spoon 10
the nrst. Then allow Il 20 set II iH done
when Il has turned 60 light brown. and
dish.
Try steamed eggs Zach eEg 10 slipped
very carefully 20 ne not &c break the
yplk. into a buttcfsd egg cup The cups
are placed in the steamer. covered tight.
y and cooked fgr four minutes. Chicken
nash on tpost rnAkes o good adjunct 20
toe steamed fgEf Tor breakfast Another
good combination 81 taaf % fried brains
with steamed eggs CBiekfu harh on
toast o. especially good FOR "a brra kfast
dlfa whcn sweet potatoes. baked are
'tt tt@ WIKI a.
Cold beefstcak or cold roast beef rpav
DE- treated in somewhat thc same manner
hs cold hem and made into meat gems
Chop SIZE meat fine. and 20 each cJp ~ Il
ada cup ~ bread crumbs half 8 rlp 81
gravy or ~ milk. 70 Tablespoonful ~ melt
81 butter, "a saltspDuufiA ~ salt and
saltspoonfui ~ pepper FiH baking shells
~ gem pans nearly full. lay an eEE GA
the TOP ~ each plato ana bake untu the
esg ia done The mixture shouid b. bot
before the egg is pat on s..
- -
For a happy change ira the way ~ lso-
tai0es. slice or hash about three cupfgls
% cold boiled potatoes. Fry gne-haif cup
of sliced onions IN butter. and when they
are ungcd With brown add the potatoes.
season and FRY 90 a liRnt brown. A few
moments before serving add one table
spoonful Of minced parsley and three Ia
biespoonfals Of good vinegar.
To make genuine Turkish coffee. the