New-York tribune., 1901-10-19
BREAKFAST DAINTIES.
QUANTITIES OF SMOKED FISH. GRAPE
FRUIT AND OTHER DEIICACIES
NOW IN THE MARKETS.

With the first touch of cool weather the market
'anoS snow many dainties long absent from the
taoe. Autumn. while somewhat scaut in its offer
lhes OF all but game, which Il sends so plentifuly
Is rich in breakfast food. All sorts OF smoked
HsH appear ard grapS:r lit. which seems specially
grown for the breakfast table Is again TO be had.
'ogether with vartcss other fruits most grateful
after their summer absence The healthy human
oelhg VINO still possesses appetite for the early
american breakfast once more revels in the abun-
dance OF good things for the morning meal
The tiresome routine Of steaks chops and ONE
lettes may now be varied with the popular and
delicious "fnnan haddIe" salt mackereI herring
'the kppered sorp and b,naters. Sturgeon. OF
the least appreciated OF the smoked fish, also
turns to gladden. the morning menu
This last FISH is in many families regarded ms
counter supply Of the German cooked food shops.
ana Is bought and eaten cold without cooking as q
general thing. But, baked until the skin cracEles.
ana served with a maitre dhoteI sauce. garnshed
with chopped parsley and sliced lemon. It is one OF
the most desirable Of autumn breakfast dishes.
The grapefruit or shaddock that seems grown
specially for the not always keen morning appetite.
makes It's appearance most welcome conner 10
the housewife. who has had the high fruit prices
u the summer to consider I'm providing for her
table. Some poor specimens of the fruit have been
In the markets during the summer, but like the
grape. the shaddock requires the first touch OF
autumn cold to make II perfection
The usual way OF serving the grapefruit IS to cut
II IN halVes remove the seeds. loosen the fruit pulp
from the skin with a sharp thin bladed knife and
place amid cracked Ice until serving with pow
dered sugar added II desired The addition OF
!iqueur glass OF Maraschino Jamaica rum an
ment; Then the fruit pulp may be dug from the
SKIN leaving the fibre behind. and served i'm glass
Dish. with HqueUr poured over and powdered
sugar added II should be placed on ice for hour
An odd new way for the service OF the fruit be-
Tore dinner as well as breakfast IS TO remove the
Seeds. and IN she followed centre place small cold
oysters with tomato catsup. tabasco ami
Msckerel smoked is a most palatable breakfast
uarnty. WIN sfiIGd sweet potatoes an accom-
a cream sauce. else broiled with dressing OF
m melted @ butter parsley and lemon. The varieties
"I drowned IN olive OIL in chatting dish. but they
are not t SO favored in America as in England.
Ahother esteemed delicacy for the breakfast table
cooked in a number % ways. but are aiways crate
they are popular Dipped in milk and flour aud
frisd IN butter they are good with tomato sauce
0IsTK pgtseT IS sauce @ The late Fiippns fay9rite
Yer. handling them most delicately and keeping
on a napkin and served with parsley and tomato
and oyster crabs that make such delightful addi-
uon to al hsh sauces and are most wonderful in
heart Of the eplcure
BREAKFAST MENUS FOR AUTUMN
Baked AMMAN hsddie. Corn trtters
fsgs Toast
Assorted fruits
Oatmeal
Goldfish
l'r lied potatoes.
Wheat pancakes.
Coffee
Prunes. sfewed
Farina
salt mRcke-el cream saur.
fAahed potatoes EsEs Toast
Coffee
Grapes
Baked sturr -on usitre d'hot-l sav,,
Eggs. scrambled With green r-2.e-s
Corn bread core
Slicsi hes cream
Br.il-l SQUAD on
Fred egguiant
'Wsl~t Toast
Crane rrIf
oHr.ers rolled bacon ami rrlst
Spanish .fr-lef. Me-.
Coffee