New-York tribune., 1902-06-24
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The breakfast in midsummer is a serious PROP
lem in many households, for appetites are very ca
PRECIOUS sultry morning. says THE Ameri-
Kitchen Magazine
Whenever ii is possible, let the meal be served
cut OF doors-on a piazza with dining room win
dows wide open and some fresh ferns or flowers
near the table. Their by all means drop from the
menu the erosser meats, for however suitable these
were In December they out of place III June
Fruit. cereal with eggs and mullins are
enough sustain any one through summer
forenool When pail. "a they will occasional
IL a relish ham. bacon. salt fish or herring may
substituted Fishhalls are easily made in several
styles. ~
A fish soutfe can be made Of chopped fish and
potato. or from the fish mixed with mashed potato
OF with a thick sauce. or a paste of bread
crumbs and milk. Whichever foundation Is used
combine with each cup Of the mixture one egg
yoIk ana white beaten separately That is. Tor
three cups Of creamed fish we'll seasoned take three
eEas. beat the yoks thoroughly and mix with the
fish: then heat the whites stiff and fold into thu
mixture as eggs folded into spongccak" Bake
in rather moderate oven tai puffy. and brown
but do not let IT get too dry. 1t may he baked In
one dish but can he done more quickly and is
rather more delicate cooked in individual portions
in scallop shells. paper cases ramekins.
"A generous saucer of berries. some good mullins
and glass Of milk cup OF coffee is COM
bination that would satisfy many persons at break
fast time better than cnops or steak. fried po-
Ia toes and RTlGds cakes ana i"dNH 't'lH w letter
condition for work.
BREAKFAST BREADS
An breakfast breads may be cIassed under three
heads-those made light with yeast. with heating
or with soda and acid.
The yeast mixtures really a chapter by
themselves. but here IS one kind: To make irish
mullins take cupful of milk scaldcd. one cupful
Of oatmeal or other cooked cereal. tablespoon
ful Of sugar one teaspoonfu Of butter, half tea
spoonful Of salt. a quarter of yeast cake and
about a pint Of -four Mix thoroughly, let rise over
night or till very light. then beat well and put in
gem pans L. them rise TN double in bulk. and
then bake for about half an hour,
Those made light by beating include the hygienic
graham mullins. in which equal quantities of meal
and water with a bit of salt are beaten vigorously
overs. where one egg and one cupful each OF Hour
'But this time let US consider in detail those
breakfast breads which for iishtness depend on on
cream Of tartar or in sour ait,o. mix; ,t, ,,,,or
the latter. but have been rather afraid of 1t
beas Of its gaTabs % aSdy lit and VAR pp P
servatives. However, experience has proved that
Sneobfu Of soda to neutrailze it. and that the gas
resulting Will tighten the -four combined with the
The usual muffin recipe will MI a pan having
hc doubled or trebIed. according to the size OF the
family. 1t is by no means necessary 10 nave
different recipe for each kind Of flour OF meal;
simply modify the foundation recipe slightly TO
egg and sugar The foundation recipe would stand
s6methiIlg like this: pint of flour. one half
t.aspoonfu of salt, one half teaspoCnfut on SODA
an! one cupful of sour milk
''If quickly mixed and baked carefully TINS "o4Il r
make cheap. palatabIe mGfiin or dr"pG,aike, 49, 10
that foundation may be added from one tablespoon,
fIt to a fourth cupful of sugar the same OF melte1
butter and one, three eggs. heating tte
whites and yolks together or separately. But II
not do the fat without increasing
the eggs as the balances the other the eggs
having a tendency make the dough tougher. as
the fat has to make il tenderer. When eggs are
used the flour may be decreased unless d large
quantity of fat is used m , . -
when have no sour milk ana must use
slomed milk or part water, fat is desirable ad-
dition In place OF the milk. sweet milk can
he substituted and slightly rounding teaspoon
f,f of cream of tartar added. Omtttng both soda
and cream of tartar. baking powder may be used:
TTor oh flour when eggs are uSeh. one
iWal teasnonnful of baking powder, or two tea
nonnf,,Is 10 the pint is sufficient: without eggs two
taasnoonfuis of baking powder often used for
each Of flour.