Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-31
Breakfast Dishes.

Niee oi a CITY mother whose grown children
are as strong and rugged looking as IL they
had been brought up in country lanes IL
is the most important meal OF the day and
ii persons appetite is not keen for a sub
stantial meal so early in the morning, tho
breakfast dishes should be prepared in deli
cate and tempting guise The following
are suggestions for dainty breakfast dishes
which contain as much nourishment IS tho
heavier foods without being SO difficult to
digest:
Curried Fish Croquettes.-MeH one and a
half tabiespoonfuls OF butter in a saucepan
and fry TO a golden brown two tablespoon
fuls of finely chopped onion Add one des-
sertspoonful of curry powder and one and
a half teaspoonfuls of flour. Pour in nearly
cup of boiling water or soup stock and
lei the sauce boil and thicken. Have ready
one pound of white fish from which the
bones and skin have been removed Divide
this into flakes, and add TO the curry sauce
together with a little salt and grated nut
meg, and large teaspoonful of lemon
juice. Draw the pan to the side of the
stove and let the fish simmer for ten min
utes. Beat an egg two or three times with
a FORK, add IL to the fish mixture and, after
removing the pan from the stove spread
the contents out on a fat dish. AS soon as
the fish is cold. take small quantity at
time and roll into ansoyal croauette on a
Toured board Dip these croquettes in
beaten egg and bread crumbs and fry in
wire basket plunged into boiling fat until
they are a golden brown. These can ba
served with or without slices of raw tomato.
Goldfish Souffie.-With the fingers pick to
pieces one-half pound of salt cod and wash
well in cold water. Now cover with boiling
water and allow il to stand for half an
hour, when the water should be drained off
and the fish pressed dry. Have ready two
cupfuls of cold or warm mashed po,a;o.
Beat this with a fork until it is light and
stir in the Goldfish. Add one saltspoonful
of pepper, the yolks of two eggs. and lastly
fold in the well-beaten whites. Bake in q
quick oven until a golden brown.
Scalloped Ffsh.-Make some thick white
sauce with one cupful of milk, one table
spoonful of butter and one tablespoonful of
flour. Add to this sprnkling Of chopped
parsley and a busting of cayenne pepper.
into this sauce stir cooked white fish which
has been picked in pieces. and fill the IN X
ture into small china cups that have been
buttered. Pour a small quantity of melted
butter over the top and cover with fine
dried breadcrumbs that have been seasoned
with celery salt and pepper. Bake in u
quick oven until the crumbs evenly
Drowned.
Deviled Kidneys.-Fry half of a small
onion in half tablespoonful of butter for a
few minutes. Then add half a tablespoon
full of -four, and finally three-quarters of a
cup of boiling water. As soon as this
thickens stir in half small teaspoonful OF
mustard, the same quantity of chilli vinegar
and half a teaspoonful of chutney. Strain
the sauce and keep hot until required.
Skin some kidneys, split them in the usual
way and take out the cores. Dip into warm
butter and dust with flour which has been
seasoned with salt. pepper and a little
curry powder. Fry the kidneys in hot but
ter first on one side and then on the Other.
Remove from the pan directly they are done
and place each on square of but.ered
toast. Fill the middle of the kidneys with
the prepared sauce.
Serve with these rice croauettes. made as
follows: Boil half teacupful Of rice in one
cup of milk and one cup of water untIl the
kernels are thoroughly swelled and soft.
While still hot add piece of butter the size
of walnut half a tablespoonful OF sugar,
one egg we'll beaten and the juice and
grated rind of half a lemon. Mix thorough
ly together and set aside to cool. Form
into small croquettes. Dip in egg and
breadcrumbs and fry IN smoking hot fat.
Serve at once
Scrambled Eggs and Bacon-Break four
eggs into a bowl and beat TO a stiff frOth.
Season with salt, pepper and nutmeg and
add a dessertspoonful of tomato catsup and
two tablespoonfuls of cooked bacon which
have been cut up finely with sharp knife.
Melt two tablespoonfuls of butter in a small
saucepan, and as soon as 1t is thoroughly
hot pour in the prepared eggs and stir until
they begin TO thicken. When this takes
place, clear away the thickened egg from
the sides of the pan and stir the mixture
for a few seconds more, taking care to re-
move Ii from the stove when IL is creamy.
Have ready some small cups which have
been lightly buttered and made hot in the
oven. Fill the cups with the egg mixture.
scatter fried breadcrumbs over the top ana
serve at once.
Japanese Eggs.-Boil six eggs for fifteen
minutes and drop Immediately into cold
water Pour this off and crack each shell
before starting to remove the entire shell,
though this must be done Immediately after
ward. Boil one cup of rice carefully. and
when full and fiaky drain and heap in the
center of a large platter. Cut the eggs
through the center into halves and press
them down into the rice Pour over all
this one cup of cream sauce made from one
cup of milk, tablespoonful of butter
and one tablespoonful of -four. Tomato
sauce may be used If desired instead of the
cream sauce.
Tomato Sauce.-Strain one cup of canned
tomatoes add one teaspoonful of lemon
Juice half a teaspoonful Of salt and dash
of pepper. Rub together one tablespoonful
of butter and one tablespoonful of flour and
stir In the tomatoes. When these begin to
boil, stand over boiling water for ten min
utes, strain and serve.
Eggs in Cups.-Put one tablespoonful OF
cream sauce in the bottom of each of six
small cups. On top of the sauce drop ono
raw egg. Sprinkle with grated cheese and
cover with one more tablespoonful OF cream
sauce. Place the half a dozen cups in a
pan of oiling water and bake in a moderate
oven for five minutes. Serve in the dishes
in which they are cooked.
Spanish Omelet.-Beat six eggs without
separating until light. Season with ono
level teaspoonful OF salt dash of pepper
and one cup of stewed or canned tomatoes. .
Place one tablespoonful of butter in an
omelet pan. and when melted turn In the
egg mixture. Draw the pan over the hot
test part of the fire and shake the pan so
that the omelet moves backward and for
ward. With a spatula knife lift tho.
omelet at the edge, allowing the thin por-
ton TO run underneath. Continue this pro-
cess until the omelet is set, and turn at
once onto a heated platter.