The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1904-05-10
Some May Breakfasts.
By Cornelia C.. Bedford.

By COrnelia G. Bedford.
Former Principal of the New York
Cooking School.
AS warm weather approaches it is
we'll to due the amount of meat by
eliminating it from at least one meal
The choice will usually lie between
and luncheon, and may be
determined by the general habits of the
family. In many households the in
dividual members feel that hearty
are necessary, while in 9TH
Ts the morning mea is a light one.
I'm place on heavy steaks or chops il is
often possible to substitute eggs, while
a thin slice OF bacon, properly cooked.
VIII OFTEN prove more tasty and easier
o1 digestion than cooked fresh meat.
Nowadays new cereal foods appear
on the market with such frequency
INA 1t Is difficult to keep track of
them. Many are of the ready-to-eat
variety and are served cold. 1t will
usually be found best to alternate
Ohese with cooked preparations, and
the latter will ordinarily taste better il
cooked for at least twenty minutes
fhan for three or five as recommended
as sufflcient by the printed directions.
MENUS.
Fruit.
Bot Cereal. Sugar and Cream.
fanned Cream Gravy.
LAtticed Potatoes.
Entire Wheat Gems. Coffee.
Fruit.
AGlded Farina. Sugar and Cream.
Poached Eggs in Tomato Sauce.
flashed Drowned Potatoes
sally Lunns. Coffee.
Fruit.
shredded Biscuit. Sugar and Cream.
Brofled Ham. Delmonico Potatoes.
Silly LunRs. Coffe.
Fruit.
Cold Cereal. Sugar n Cream.
Broiled Cod Steaks. Potatoes au Gratin.
Thin Corn Bread. Coffee.
Fruited Cereal.
Baked Neat lakes
Dreamed Potatoes.
Pop Overs Coffee.
Hot Cereal. Sugar and Cream.
Scrambled Eggs, with Bacon.
Baked Potatoes.
Milk Biscuits. Coffee.
In most localities fresh strawberries
are to be had by this time; they may
DE alternated with baked or stewed
rhubarb or any dried fruits, soaked and
steWed. The fifth menu suggests the
possibility of combining fruit ana ce-
real, by stirring into the latter, just
before taking II from the fire, sliced
bananas, cooked rhubarb, drained from
It's syrup, dates or figs, cut fine The
farina for the second menu IS to cook
Sd the day before, and nodded in small
Sups. For serving an additional ap-
Rearance may be effected by scoopinS
q half-teaspoonful from the top and
~s1rmOunting each mold with fresh ber-
rieS or fruit.
When fresh. firm tomatoes are to be
had they can form the principal dish
% the meal. Have two tablespoonfuls
Of butter heating in the frying pan.
Wipe the tomatoes. and, without peel
Dip the cut side into -four. and
place each, Toured side downward, IN
the hot butter. Have q good heat,
1hat they may at once begin to brown.
When nicely colored, cover closely and
draw to one side that they may COOK
through without burning. When ten
der use a. cake turner to transfer the
tomatoes, Drowned side uppermost,
TO q hot platter. To the fat remain
ing in the pan add one heaping table
spoonful OF flour, and gradually
cupful and a half Of o milk. When
tbickened season with salt and pepper,
boil UP once and pour oun h toma-
toes.
There are several inexpensive
poachers on the market in which g
can be cooked in shapely fashion.
Prepare a thick and SaVOry tomato
sauce, pour 1t or q hOt platter with
or without toast), and in 1t lay the
welI-drained poached eggs. sprinkling
them with fin~ely-chopped parsley.
Broiled ham or bacon, when we'll
cooked, will be found very appetiZinS
on a hot morning. Cut the ham quite
hin and let it stand in boiling water
for five minutes before broiling over
gas or clear Goals. 1t should be serV-
ed very hot Bacon should be cut
ia wafer-thin slices. Have the pan
kissing hot. Lay in a few slices at
a time, turning quickly. AS soon as
p~ale-brOwn transfer to a hot dish
T cook more, pouring off the fat
30 it accumuIates. The bacon should
be crisp and so dry that it will scarce
" grease the fingers.
Cod steaks should be fully an inch
thick. Into a little butter work salt,
pepper and a little lemon juice. Make
holes in the fish with a wooden
skewer. and push down in each a bit
az butter the size of a hazel nut (this
may be done the night b%efore).
Broil quickly.
The meat cakes may be made of
two-thirdS cold cooked meat and one
third brOiled potato minced together.
slightly moistened with gravy and
highly seasoned, then nodded in
cakes or balls. Place in a dripping
pan. put n half "teaspoonful of butter
on each and bake in a quick oven.
Cold potatoes may be recooked in
many ways for the breakfast table.
If whole, chop fine half a dozen, sea-
son we'll with salt and pepper and
moisten slightly with two or three
tableSpoonfuls OF cream. Spread
them in a not. well-greased pan and
cook slowly without stirring until
cTusted and Drowned on the bottom.
Fold over slowly like a jelly roll. For
a pint cut in small dice, make a
cream sauce with one tablespoonful
each of butter and flour. n cupful