The Jersey City news., 1901-11-20

.oiS absent from the taDFe. autumn,
while somewhat scant in its offerings of
all but game. which it sends 50 pienti-
fully, is rich in breakfast foods. All sorts
Of smoked fish appear, ana grape fruit.
which seems specially grown for the
breakfast table. is again to be had, to-
gether with various other fruits most
grateful after their summer absence. The
healthy human being who still possesses
an appetite for the early, American break
fast once more revels in the abundance
of good things for the morning meal.
The tiresome routine. of steaks, chops
and omelettes may now be varied with
the popular. and delicious "hnnan haddie.'
sa., mackerel, herring dhe kippered sorD
and bloaters Sturgeon, one of the least
appreciated of the smoked fish, also re-
turns TO gladden. the morning menu.
This last fish is in many families regard
ed az a cohnter supply of the German
cooked food shops. and is bought and
eaten cold without cooking as a general
thing. But, baked until the skin crackles.
and served with a maitre dhotel sauce
garnished with chopped parsley and sliced
lemon. it is one of the most desirable of
autumn breakfast dishes.
The grape fruit. or sladdock. that seems
grown specially for the not always keen
morning appetite. makes It's appearance.
most welcome conner TO the housewife,
who has had the high fruit prices -of the
summer TO consider in providing for her
table. Some poor specimens of the fruit
have been in the markets during the sum-
mer, but. like the grape. the shaddock.
requires the first touch of autumn cold
to make it perfection.
The usual way of serving the grape
fruit IS to cut it in halves. remove the
seeds. loosen the fruit pulp from the skin
with sharp. thin blanded knife, and
Place amid cracked ice until serving, with
powdered sugar added. if desired The
addition of liquor glass of Maraachine
or Jamaica rum an hour before serving
is an appreciable improvement. Then the
fruit pulp may be dug from the skin,
leaving the fibre behind, and served in a
glass dish, with liquer poured over and
powdered sugar added. 1t should be
placed on ice for ran hour before break
fast.
An odd new way for the service of the
fruit before dinner as well as breakfast
is to remove the seeds. and in the hol-
lowed centre place small cold oysters.
with tomato catsup. tobasco, sauce and
lemon.
Mackere. smoked is most palatable
breakfast dainty, with griled potatoes as
an accompaniment The fish may be
boiled and eeryed with cream sauce
or else broiled with a dressing of melted
butter, parsley and lemon. The varieties
of smoked herring may be broiled over
coal fire or drowned in olive oil in
chatting dish, but they are not so favored
in America as In England.
Another esteemed deiicacy, says the
New York Tribune. for the breakfast
table is Goldfish tongues. These small
morsels may be cooked in a number of
ways, but are always grateful. Boiled
and served with egg sauce on toast they
are popular. Dipped in milk and -four
and friend in butter they are good, with
tomato sauce. and they may also be
cooked en- poulette, with black butter
sauce. The late Filippini's favorite
method was to fry Goldfish tongues in
clarified butter, handling them most deli
cately and keeping them separate in the
pan. They were then drained on a nap
kin and served with parsley and tomato
sauce.
Salmon has returned to the market with
November and oyster crabs. that make
such a delightful addition to all fish
sauces, and are most wonderful in an
ornelette have reappeared to make glad
the heart of the epicure.
To provide wholesome variety for the
school luncheon taxes the ingenuity OF
many a mother who finds it her business
10 cater 10 young epicures. Daintiness lr
ali cases is the first essential. So far as
The carrying case is concerned. the chill
dren themselves will have their own ideas.
The boys invariably like the tin folding
buxes. because they can be carried home
in their pockets The girls, always biz
more fastidious in their young days, are
divided N opinion. Some critical misses
declare that the tin boxes, because they
exclude the air. get close smell, anc
their opinion is not without foundation.
as anyone who has ever carried luncheons
daily can testify. To be sure If care is
taken to wrap separately such odorous
factors as cheese and pickles much of the
difficulty is removed but bread and but
ter. even in the most toothsome sand
wiches leave an odor In an air-tight box
The double Japanese baskets have been
used for the purpose of late. but they are
bulky A good many children prefer tae
pound paper candy boxes. which can be
neatly wrapped Paraffine paper is the
best lining and cover for box For q |
basket because it is more exposed to dust.
il Is better to use napkin The paper py /
the way will be found TO be much cheap |
er If bought in the large packages, which
can be had at department stores. The
small fringed napkins are best suited fer
the luncheon and may be folded ard plac-
ed on top. after it has been neatly cover
I'd with the paper. Better economizc
some other way in the work of the laun-
dry ard give the youngsters clean nap
kin every day.
Many grown-ups make the mistake o.
thinking that a hungry child viii eat any
thing. and that If a sufficient quantity Of |
wholesome food has been provided their |
responsibility is at an end. Bit appear
arce makes a great deal Of difference
Sandwiches are the basis Of school lunch- |
cons. nut variety enonga should be given |
.neu1 10 insure llle child againss feeling
OF repugnance For most girls it is best !
to remove the crust cur the bread as thin |
as can be spread we'll and trim II INTO t
fancy shapes diamonds. narrow STRIPS |
suited to small mouths, circles etc These
can be cut out with cookie cutters and Ire
fragments left can be employed IN nun
cred ways in the family menus occa-
sisnally. as a sort Of surprise. the butter
might be spread on the LOAF, tilc bread cut
very thin indeed, and rolled and tied wi'h