Arizona republican., 1900-12-23
SUNDAY BREAKFASTS.
Informal Entertainments Which Have Been Growing in Popularity.

Sunday breakfasts are informal func- tions that have gained steadily in pop of those who have helped to give it favor is the wife of an artist, who made this day and the hours from 12 to 4 her reception time. The idea of break fast in studio was highly approved of by her friends, among whom were many professional people whose duties would not permit their attendance at the regular round of teas and dinners.
 These breakfasts differ from the us ual functions given under the same name. They are not the ordinary thin- ly-disguised luncheons masquerading as a breakfast, but consists of typical breakfast dishes. Absence of conven- tion must mark the service, and sim plicity must be the keynote of the en- tertainment The menu should not be elaborate and wines are not generally served. The table is spread with a linen cloth and not arranged with lace or embroidered doylies, as has been the fashion for more formal breakfasts and luncheons. There may be flowers in
 
 be more attractive if simply set with linen, silver and sparkling cut glass.
 There is a delightful list of out of the ordinary dishes to select from, as well as many that are always immense ly popular when rightly prepared. Such is the Spanish omelet, which cannot be surpassed as a breakfast accompan- iment. When properly made it appeals to the most calloused, as we'll as the cultivated palate. It is not easy to make a really good Spanish omelet, and it is still more difficult to make one that will appear dainty and in viting as well. The omelet when prop erly made should present three charm ing bits of contrasting color, the eX- quisite color of the eggs the red of the tomato and the green of the cress or parsley used as a garnish. Many ome- lets. although good to taste, present a brown, heavy appearance. Eggs burn very easily and the mixing of the cooked tomato and other ingredients with the eggs is rarely accomplished artistically.
 A better way is to cook the tomato, onion, chopped green pepper, mush- rooms, paprika, salt, pepper and but ter to a smooth mixture. Then cook and dish the neatly rolled omelet del icately Drowned, and pour the cooked vegetables at either end of the dish, just touching the omelet. The parsley or cress can garnish the sides. Serve a portion of each for every plate and when there are only a few guests one small omelet for each person is the daintiest arrangement. The propor- tions of ingredients for a small omelet are three eggs, which must be beaten to foam, the yolks and whites separ- ately; for the filling chop half a sweet Spanish pepper, peel and cut up a large tomato, mince three button mushrooms, half an onion, a clove of garlic, salt, cayenne and capers. Simmer to thick pulp and pour with the omelet as di- rected.
 The pan must be very hot. Pour the beaten eggs together on the pan on which some fresh butter has been heat ing. Do not add salt or pepper to the eggs until they begin to get solid. The omelet must be rolled deXtrously and turned neatly on a platter without breaking. This part of the process is an acquired art that may not be learned from books.
 Fruit must never be omitted from the breakfast card and it may be served in many forms, both as an introductory course and also as a jam. marmalade or a preserve. Grape fruit makes an ideal first course for winter break fast, and the luxury of strawberries in midwinter is possible this year. the fruit in market being of excellent size quality and flavor, contrary to the us ual rule. Baked apples with whipped cream are delicious. California prunes cooked with French chestnuts and iced are excellent, and so is pineapple finely shredded and served with powdered sugar and a wineglass each of brandy and Curacoa. Grape fruit can also be prepared in this way and placed on ice for few hours before serving.
 Coffee must be freshly made, strong and plentifully served. The making of good coffee is learned only by practice. The service of toast or of small white rolls is preferable to the hot breads usually associated with the morning re- pasts
 Chicken in all forms, delicate chops, fish, eggs and minced poultry and lamb prepared with chopped green peppers and served on toast are excellent break fast dishes. Quail is a choice addition to the menu; broiled sardines are pi- quant with lemon and cayenne; kidneys broiled and saute, chicken flyers en brochette are also on the list. Heavy dishes and sauces must be omitted.