The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-09-24
Autumn Breakfasts
By coRNELlA c. BEDFORD.


follow grapes or melons and cracked
wheat and cream. The sultry breath
less days are over when fruit. coffee
and toast seemed almost too much for
the slender appetites to tolerate; yet
the careful housewife who has regard
Tor the health and happiness of her
household, Will be wary for some weeks
TO come how she serves chops, sau-
sages. hearty rechauffes, pancakes and
other substantials which viii be IN Or
der when zero weather demands larger
supplies of fuel 10 maintain the vital
Tires. Through September, and until
frosts cut short the supply, there are
many vegetables which will furnish a
varied succession of dishes appetizing
satisfying, yet not too heavy.
Tomatoes are such universal faVorites
that one may be sure they will find
welcome when served as the main dish
for breakfast. a dish which had its
inception in PENIS great city is ex-
tremely good. Wipe firm ones of me-
dunn size and halve crossways. Dip
each cut face in flour, which has been
literally sailed and peppered, then place
flat side downward in a pan containing
two tablespoonfuls or more of sizzling
hot butter. Cover closely and draw
little to one side that they may cook
tender without burning. Do not turn
in the pan; when tender under slight
pressure run a cake turner under each
and transfer them Drowned side upper
most to hot platter. Have ready two
thirds of Il pint Of hot milk. Add to
the fat i'm the pan sufficient flour 10
absorb the free grease, cook for mo-
ment, then gradually stir in the hot
milk. Let boil up once, stirring rapid
Ia ID n led nd
strain round, not over, the tomatoes.
Garnish with a few bits of parsley.
4 somewhat heartier dish has a Ger
man origin. With sharp knife peel
some medium-sized, firm tomatoes.
From the stem end of each scoop out a
heaping tablespoonful. Chop this and
mix with a small onion which has been
minced tine and Drowned in a table,
spoonful of butter: add a high season.
ing OF salt and pepper and. for six to-
mdtOes, a tablespoonful of chopped
parsley, a tablespoonful of melted but
ter and a scant cupful OF fine stale
bread crumbs. A broad, long, boat
shaped earthen dish is always used, but
any heavy earthenware baking dish
Will do. Butter the dish and place the
tomatoes close together in il. Put in
each a small spoonful of the mixture
and distribute the remainder in the in
TerstiCes between the fruit. over all
sprinkle a thin layer of buttered crumbs
and bake for half an hour IN a hot
oven. When nicely Drowned, break
and drop an egg into each tomato and
return to the oven just long enough to
set the whites; then send the dish to
the table.
For broiling, cut rather fiat tomatoes
IN halves without pairing. Dip each cut
side into melted butter then into fine
bread crumbs and arrange in fine wire
broiler. Dust with salt and pepper and
brou at once over hot fire. AS soon
as well Drowned on both sides transfer
TO a hot platter and drop bit of butter
on each piece before sending to the ia
BILE.
A raw tomato omelet is one of the
daintiest ways of serving eggs. For a
four-egg Omelet pare two gOOd-siZed
firm potatoes and cut in half-inch die Z.
Season with salt and pepper and let
stand in "A cOlauder until needed that
an liquid may be drained off Break
the eggs i'm a bowl, add two tablespoon
IulS OF warm water and beat with
fork until Well mixed but not especial
~ light. Heat a teaspoOnful of butter
i'm the Omelet pan, shaking until it is
evenly creased and smoking hot. Turn
I'm the eggs and shake and stir with a
7patula or broad bladed knife until the
miXture is quite thick and almost ready
lF set urn al tlulth4N ABOUT lnItt-
quarters of the diced tomato sprinkle
we'll with salt and pepper and at once
begin to fold the omelet, Turn out on
"a hot dish and arrange the remainder
IF the tomato around il.
Egg plant will be in market for some
time ana makes a good satisfying
breakfast. Peel 1t the preceding even
ing, cut in thin slices and pile on one
another spTinklmg each thickly with
al
weight. BY morning the acrid iui-e
will be pressed out. Dip each slice
either in seasoned flour or use first esq
diluted with a little water then plenty
of fine stale bread crumbs. DroD a
few slices at a time in a kettle partly
filled with smoking hot fat and cook TO
q delicate brown. then drain for a mo-
ment on soft paper or saute quickly
in a little hot fat in a shallow pan.
Both methods are we'll liked. In local
tiles where egg plant cannot be pro-
cured substitute large cucumbers. Slice
lengthwise and proceed in the same
way as for egg plant, except that there
is no need 10 press out the juice.
When vegetables pail there are many
ways of presenting eggs. Try hard
boiling one for each person. boiling
them for half an hour that the yolks
may be mealy instead Of heavy. Drop
into cold water for five minutes, then
shell and carefully cut each lengthwise
into halves. Butter shallow dish and
place the eggs in it. cut side downward
Thicker a cUpful of rich milk with one
tablespoonful of flour diluted with cold
milk. stir and boil for a moment sea-
son with salt and pepper and add two
or three tablespoOnfuls of chopped cold
ham. Pour over the eggs. over this
press through a sieve one boiled yOlk
shaking to give an even covering. Add
a sprinkle of chopped parsley and place
in hot oven for five minutes. This
is especially dainty when served in in
dividual dishes.
To d plain omlet add a Spanish fill
ing and the eaters thereof viii vote for
a frequent renewal OF the same dish
chop fine One-half of a sweet green
pepper (rejecting all seeds). one-quarter
Of a pound OF fat becOn and one medium
sized white onion. Put these together
in a saucepan and cook slowly until the
onion begins TO turn color. then add
one pint of cut raw tomato previously
skinned) or a scant pint of the canned
article Boil down quickly until the
mixture is the consistence of a good
sauce. AS a rule neither salt o. pepper
are needed. but it is best 10 taste. Make
a plain omelet as usual, and Just be-
fore folding put q few spOonfuls of the
filling in the center, pouring the re-
mainder round the omelet when on the
platter.
Eggs which have been carefully
poached may be arranged In Individual
baking dishes. covered with various
sauces and placed in the oven just long
enough TO make all hot through These
take their names from the sauces OF
combinations used A spoonful of to-
r7latO sauce followed bv a thick shrink