Akron daily Democrat. [volume] (Akron, Ohio) 1892-1902, 1902-04-02

blcs grows more tickle and more diff
cult to please. We look about for
something new and attractive upon
which TO feast our wcaried eyes and
jaded appetite. The city dweler has
not missed the green things grow
ing" spite of wint'ry frosts and SHOWS,
and consequently finds much more
difficulty than the housewife, who secs
little of the fresh green vegetables af-
ter the frost season comes until the
field and garden begin to yield more
plentifully again.
When the first hint of the warmer
season comes to us on languorous
breezes and brighter sunbeams we be-
gin to tire of the flesh pots of Egypt"
in which we have taken delight
through the winter and we sigh for
the mess of greens" 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 at this season. and which
prompts the longings of appetite as
well 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 house
wife and becomes more perplexing as
we approach those mornings when ap-
petite does not come with the eating
unless there is something particular
ly new and inviting to the eye. Eggs
certainly seem especially designed for
the breakfast and certainly appropri-
ate for the springtime early meal, but
in many households they are the staple
article for breakfast dish almost the
year around, and therefore no novelty
on or after Easter.
Any new way of serving them will
make them more inviting.
STIRRED EGGS ON TOAST.
Break eight eggs into basin; add
teaspoonful of chopped up butter
and a salt spoon of salt. Put spoon
ful of butter in "a frying pan,and when
hot turn in the eggs and stir with
silver fork until they are just set, but
not hard or brown. Serve on rounds
of toast with Il pinch of minced pars-
ley sprinkled on the top.
EGGS A LA TRIPE.
Boil six eggs for twenty minutes,
shell and remove, the yolk without
breaking Cut the whites into shreds.
Make cup of white sauce. Place the
yolks in center of hot dish with the
white shreds strewn around them.
Pour the sauce over the eggs; sprinkle
little minced parsley over them and
garnish the edge with croutons.
EGGS A LA POWERSCOURT.
Cut sliceSo Of bread into rounds and
toast; butter slightly and cover with
minced sardine or cold boiled salt fish.
Poach eggs and lay on the toast on
top of each egg place star-shaped
piece of picked beef.
EGGS IN COCOTTES.
Into each cocotte (small china cum
break perfectly fresh egg; sprinkle
with little salt and pepper and dot
with bit of butter. Place them in the
oven and cook until set and brown on
top. Serve in the cups. Place on an
individual dish covered with lace pa.
per or little linen dolly
! WEDNESDAY.
BREAKFAST.
Baked Apples.
fanned Ham, Cream Sauce,
French Fried Potatoes,
Corn Bread, Coffee
Macaroni with Kidneys,
Celery Mayonnaise,
Coffee Cake, Tea.
/ DINNER.
Mutton and Barley Broth.
Scalloped oysters, Mashed Potatoes,
Peas,
Brown Betty, Coffee,
THURSDAY.
BREAKFAST.
Cereal, Stewed Prunes,
Liver and Bacon, Creamed Potatoes.
Toast, Coffee.
LUNCH.
Scalloped Tomatoes,
Cottage Cheese, Cream
Orange Fritters, Cocoa.