The Topeka state journal., 1902-03-29
For the Early Spring Breakfasts.

In the springtime our fancy for edibles
grows more tickle and more difficult to
please. We look about for something new
and attractive upon which we may feast
our wearied eyes and jaded appetite. The
city dwelier has not missed the green
things growing in spite of wintry frosts
more difficulty than the housewife, who
sees little of the fresh green vegetables
and garden begin to yield more plentnully
again.
son comes to us languorous breezes
and brighter sunbeams we begin to tire
of the flesh pots of Egypt in which we
have taken delight through the winter,
and we sigh for the mess of green's
crisp, fresh and tenderly suggestive of the
new out of door life and joyousness. In
almost every human being there is still a
trace of the nomad that stirs in the veins
tongings Of appetite as we'll as desire for
freedom of the open air
Breakfast that means more than fruit,
coffee and rolls is always more or less
difficult problem to the housewife and be-
comes more perplexing as we approach
those mornings when appetite does not
come with the eating unless there is some
thing particularly new and inviting to the
eye Eggs certainly seem especially de-
signed for the breakfast and certainly ap-
propriate for the springtime meal, but in
many. households they. are the staple ar
round, and therefore no novelty on or
after Easter.
A way of serving them will make
'i'e''' ST sTfRREp Re EGGS ON TOAST.
spoonful of chopped up butter and salt
spoon of salt. Put a spoonful of butter
in frying pan, and when hot turn in the
eggs and stir with a silver fork until they
are. just set. but not hard or brown. Serve
on rounds of toast with a pinch of minced
parsley spEaG9eiefHN EGG IN On M&RPfNADE. xxi
stewpan with tablespoonfuls of veal gra-
Wy or broth. a teaspoonful of vinegar, a
Beat light the yolks of 2 eggs and stir
gradually into the other ingredients. Set
but does not boil. Have some eggs poached
and trimmed and laid on rounds of toast;
pour the sauce around them and garnish
the dish with crisp, fresh cress and trim
EGGS A LA TRIPE.
Boila6 eggs for 20 minutes. shell and re-
move the yolks without breaking. Cut the
sauce Place the yolks in center of a hot
dish with the white shreds strewn around
sprinkle little minced parsley over them
and gaTrnisah gra the edge With sr9Itqng
Cut slices of bread into, rounds and
toast: butter slightly, and and cover 1t with
Poach eggs and lay the toast; on top
of each egg place a star shaped piece of
p'ef>ieN EGGS IN CoCoTTEs.
Into each cocotte (sman china cup)break
tie psa salt and dot with BIT Of butter Place
them in the oven and cook until set and
on an Individual dish covered with lace
paper or little linen dolly.
Separate 6 eggs and beat the yolks until
light colored then beat the whites to a
stiff froth and add to the yo1ks: add a tea
Spoonful of mixed herbs, a teaspoonful of
minced parsley, II teaSpoonful Of lemon
juice, salt and pepper and add table,
SpoonfulS of flour stirred smooth in ta-
blespoonfulS of milk. Beat all well to-
gether. Peel and slice a small lonion and
fry in butter. but not pour in the egg mix
ture. Slant the pan somewhat so the ONE
let will not spread and when it is a light
brown and well set fold it over and turn
out on heated dish and serve at once.
PHILADELPHIA EGGS.
Split fresh English mullins in two: toast
them nicely and place on hot dish; lay
strips of nicely fried bacon on each piece
and then lay poached egg on top. Pour
celery sauce around them and serve very
hot.
Chop fine l small onion and cook it with
out browning in butter for 10 minutes:
then stir in a tablespoonful of flour and
cook until it froths up. Add 112 cups of
milk and stir and cook 3 minutes, Season
with y teaspoonful of salt and dashes of
pepper. When sauce is thick and smooth
pour it into deep, hot plate and carefully
break in 6 eggs; sprinkle buttered bread
crumbs over the eggs, set dish in oven and
bake until eggs are set. Then serve at
once.
BREAD OMELET ROLLED.
Crumb slices of bread and soak in a |
cup of cold milk until soft. Beat eggs |
light adding level tablespoonful of but |
ter. chopped up small. Pour bread and |
milk with eggs and mix together. Season |
with salt and pepper and pour into shall /
low biscuit pan; sprinkle onion juice over |
the top and bake the omelet in a hot oven |
until set, then roll it up like a jelly cake |
and turn out on hot dish GarniSh and serve |
at once