The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1904-01-22

Breakfast on the continent is a SIM
pie affair, often restricted to crisp
rolls and coffee or chocolate. Eng
disappearing people are partial to
more substantial meal, and the Ameri-
can breakfast can be said to consist
of fruit, cereal and a hearty dish
of fish, meat or eggs accompanied by
potatoes hot bread and coffee. New
forms of cereals needing little or no
cooking multiply so fast that they are
past counting; those which have been
so prepared as to need no cooking and
which are intended to be served cold
have, no doubt, a good food value as
well as a place on the menu but that
place is not on the breakfast table.
They may be served for luncheon or
supper, but the breakfast cereal
should be served hot. Another point
is that any cooked cereal should be
thoroly cooked. Manufacturers vie
with one another in an effort to pro-
duce quickly cooked foods. We may
follow the directions on the package
as regards proportions, etc., but in
nine cases out of ten it is safe to sub
stitute twenty" for "three minutes
cooking"
While individual tastes vary widely,
such a menu as this will find favor
with many: ~-s.-
Hot Cereal. Cream and Sugar.
Spanish Omelet or Broed Haddock Roe.
Scalloped Potatoes.
Pop overs. Coffee.
Oranges are plentiful and will be
ut their best from now until late In
April. Where lack of marketing ia
cilities precludes the use of fresh
fruit, recourse can be had to prunes,
figs, dates and the various evaporated
fruits which come in package and
bulk. Their serving may be varied
by occasionally adding them to the
- So. + &, u scI,%l
dates or figs-or using them as a
sauce in place of cream and sugar.
1t will be noticed that q choice is
given between two substantial dishes.
This is to meet the wants of inland
and seaport homes. Haddock roe are
in season now, but are rarely to be
had at any distance from the coast,
as they do not bear transportation
well. While somewhat finer in grain
and less highly favored, they COM
pare favorably with the widely known
shad roe and cost nearly SO per cent
less. The same methods of cooking
are used for both. Drop into cold
drain, put into a saucepan with one
half of teaspoonfull Of salt, a tea
spoonful Of vinegar and a dozen pep
percorns for each half-pound of roe.
Cover with cold water, heat quickly
and simmer for fifteen minutes, then
cooking is rarely omitted, however
they are to be finally served. For our
breakfast, if thus previously parboiled,
they may then be put under a light
weight for the night; this is merely to
improve their appearance, and is not
essential. In the morning dip each
roe in a little melted butter, roll in
flour, place in broiler and broil over
a moderate fire. In dishing drop a
bit of butter on each, garnish with
parsley and add CHARTERED lemon for
those who like it.
When a cook has mastered the art
Of making good plain omelet she has
at her command any number of de-
Nghtful dishes, for the many fancy
omlets of the cook books have the
same basis, needing only some sort of
filling. Of these few are more savory
than the Spanish omelet. Start with
the mixture which indicates it's name,
as that takes some time to cook. Chop
4 fine one-quarter Of a pound of fat
hacou. one medium-sized onion and