Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-06-10
SUMMER BREAKFASTS

The breakfast in midsummer is a seri-
oas problem in many no Iseholds, for
appetites are very capricious on sultry
morning.
Whenever it is possible, let the meal
be served out-of-doors, on piazza, or
with dining room windows wide open
and some fresh ferns or flowers near
the table.
Then by all means drop from the
menu the grosser meats, for however
suitable these were in December, they
are out of place in June. Fruit, cereal
with cream, eggs and mullins are enough
to sustain any one through summer
forenoon. When eggs pail, as they will
occasionally, relish of ham. bacon,
salt fish or herring may be substituted.
FISH sOUFFLE.
A fish soutfle can be made from a
foundation of chopped fish and potato,
or from the fish mixed with mashed pO-
tato, or with a thick cream sauce,
or with a paste of bread-crumbs and
milk. Which ever foundation is used,
combine with each cup of the mixture
one egg, yolk and white beaten sepa-
rately. That is, for three cups OF
creamed fish we'll seasoned take three
eggs, beat the yolks thoroughly and mix
with the fish, then beat the whites stiff
and fold into the mixture as eggs are
folded into sponge cake. Bake in rather
moderate oven until puffy and brown,
but do not let it get too dry. 1t may be
baked in one dish, but can be done more
quickly ard is rather more delicate
cooked in individual portions in scallop
shells, paper cases, or ramekins.
A generous saucer of berries, some
good mullins, and glass of milk, or a
cup of coffee is combination that
would satisfy many persons at breakfast
time better than chops or steak, fried
potatoes and griddle cakes, and leave
them in better condition for work.
MUsH MUFFINs.
One cup of milk scalded, one cup of
oatmeal or other cooked cereal, one
tablespoonful of sugar, one teaspoon
of butter, one-half teaspoon of salt,
one-quarter of yeast cake, about one
pint of flour. Mix thoroughly, let
rise over night or till very light, then
beat well and put in gem pans. Let
them rise till double in bulk, and then
bake for about half an hour.
RICE MUFFINs.
Ohe pint of flour, one-half teaspoon
of salt, two teaspoons of baking pow
der, one-fourth cup each of sugar and
butter rubbed into the -four, two eggs,
yolks and whites beaten separately, and
one cup of milk.
If blueberries are added, use trifie
less liquid or a spoonful more flour,
since the berries are mainly water.
All flour and meal are measured after
sitting, then sifted again with the salt,
baking powder, or soda, etc. Old recipes
often direct us to dissolve soda in the
sour milk, but some of the gas is lost If
that is done.
RYE MUFFINs.
One cup of rye meal, one cup of flour,
one-ha teaspoonful of salt, two tea
spoons of baking powder, one table
spoon of sugar, one beaten egg, one cup
of sweet milk.
CORN CAKE.
Three. fourths of a cup each of corn
meal and -four, one teaspoon each OF
salt and soda, one tablespoon OF sugar,
one beaten egg, one cup of sour milk.
BROWN BREAD.
Sift together one cup of corn meal,
one cup of rye meal Tor graham, whole
wheat or white flour), onethalf teaspoon
of salt, and one scant teaspo0nful
of soda. Mix with one-half cup Of
molasses, and one cup of thick, sour
milk. If the meal is worry coarse use q
trifle less or add a few spoOnfuls Of
water. Put in creased tin, with or
without cover, and steam for three or
four hours. When sour milk Is not
available use one-fourth teaspoon of
soda to neutralize the acid of the
molasses, and two teaspoonfuls of bak-
ing powder. If more convenient to bake
than to steam, the can containing the
bread may be covered and put on a
trivee in a larger can or pail, in which
put pint of boiling water and cover
closely. With tight-fitting covers on
both cans the bread is in no danger OF
burning. The effect of the outside can
of water IL the same on the loaf OF
brown bread as the use Of steam
cooker.
This is also an excellent way to re-
heat brown bread. A quicker way Is to
slice it, spread on pans, and put 1t in
quick oven for few minutes, piling the
slices evenly together as soon as heated
through.-Miss Anna Barrows In Amer
lean Kitchen Magazine.