Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-04
IS,
DAINTY BREAKFASTS

tahlfS root IA TINS country. Inc housewife
approves of it not only from reasons of
economy in strength time and money. but
| because it is actually better for the health
of her family circle.
The typical continental breakfast is rolls
! and coffee. but no housewife will make the
change so abruptly lest her family rebels.
1t is better that she tapers off gradually.
the first course to be dropped being fried
meat and potatoes. Spring and summer are
the ideal seasons for making this gradual
charge IN the breakfast service, then, IL
ever, the stomach rebels against a heavy
meal at the beginning OF the day
If the homemaker will substitute for meat
! and potatoes dainty fish dish or egg COM
blnation. she viii hear no complaints from
| her family, matter what their break
fast traditions. In many households a veg
etaoie course is served instead of meat such
as tomatoes sliced raw or broiled
An excellent menu for the housewife who
wishes to start a breakfast reform will in
clude fruit light cereal, the favorite bey-
erage, such as coffee, tea or cocoa and one
additional course which may be light dish
such as mentioned above, or in its stead
may be served some delicious form of light
bread or biscuits.
The manner in which fruit is served is
all important. Fresh fruits peculiar TO this
season of the year should he sent to the
be used in this connection, immaculate.
Strawberries, which are sandy. should be
washed before they are hulled. Raspberries,
growing above the ground, do not always
need washing, but particular housewives
turn them carefully into a colander which
they plunge into cold water and lift out
gently. Then they toss them lightly into a
bowl, glass being the most effective. and IL
they are very sweet, squeeze over them a.
little lemon juice
For company breakfast a mixture of
hGr
Cut oranges in half and scoop out the pulp
rejecting the white pith and stem. Cut the
orange shells with jagged edges, wash in
cold water, fill with strawberries and the
orange pulp mixed and sweetened very
lightly with pulveriZed sugar.
Prunes, properly cooked. are, d delicious
first course for breakfast even al this sea-
son of the year. 1t pays to buy the best
quality of prunes from the California mar
ket These said to be much cleaner
than the prunes packed abroad. Wash the
prunes thoroughly cover them with cold
water and allow them to soak over night.
Drain off this water ard boil until half of
1t evaporates Now add the prunes Bring
to boil, remove from the fire and chill
These will be just the right flavor for a
breakfast dish, but if the family demands
sweeter fruit, add a little sugar to the
water during the reduction process.
Canteloupe will soon be on the market at
a reasonable figure, and very few servants
careful about serving this delicious
breakfast course. 1t Is most important that
cantelOupe should be scrubbed with cold
water and a stiff brush before they are cut
Then chill them in the refrigerator. Cut
and scoop out the seeds carefully without
breaking the pulp and serve Immediately.
Filling a canteloupe with chopped ice re-
duces the richness of the flavor.
Opinions differ as to the cereals to be
served in summer. Each family is apt to
be a law unto itself, and a housewife can
decide only by experimenting whether old
fashioned cereals up-to-date health foods
agree best with her children.
When the family rebels against warm
cereals for breakfast. rice, farna and fine
hominy can be served cold.
Farina Mods.-Bring one pint of milk to
the boiling point in a double cooker. Season
with tablespoonful of salt and stir in light
ly four tablespoonfuls of farina. Continue
to stir until the mixture thickens slightly !
Then simmer without stirring for half an
hour. Turn into individual molds, which
have been dipped into cold water. and chill
thoroughly. Rice cooked in the same way
and packed into molds is more apt to find
favor at the summer breakfast table than
if served hot.
Hot bread served for breakfast at this
season of the year should be light and far
removed from the baking powder biscuit
which is popular in many families.
Sally Lunn.-Two tablespoonful butter,
two tablespoonfuls sugar, one cup sweet
milk, three cups -four, two teaspoonfuls
baking powder two eggs.
Pop Overs.-Take one cup of -four and
mix smooth with one cup of sweet milk and
the size of walnut, melted. and a pinch OF
salt. Bake in gem pans in a quick oven.
Waffies.-One pint sour cream, same of
sweet milk, one-half cup butter three eggs,
teaspoonful soda flour for thin batter.
Whip cream with milk, butter and yolks of
eggs. Dissolve soda and add with flour.
Then stir in one-third of beaten whites and
the rest you bake
Rice Waffies.-One cup boiled rice, one
pint milk, two eggs, butter size of walnut,
one teaspoonful salt, two teaspoonfuls bak-
ing powder, flour enough for thin batter.
Fried mush coored to a delicate brown
and served with maple syrup may be sub
stituted for the meat course. Bring one
quart of water to boil and a tablespoon
full of salt. Add slowly one pint of corn
meal stirring until 1t thickens and IS
smooth. Boil quickly for five or ten min
utes then stand on the back of the stove
over very slow fire to simmer and thick
en- for two hours. Pack into a square pan
to mold and when cold cut 1t into rather
thin slices. Dust with flour and fry in
clean drippings to a delicate brown.
Here some substitutes for the meat
dish:
Fish Piquant-Place in thick earthen-
ware pan or casserole one tablespoonful
Of butter. two of vinegar or better still to-
mato catsup. half a small onion chopped
very fine. Stir until butter melts and add
large cup of cold fish which has been
f1ecked and picked over carefully, Season
lightly with salt and dash of red pepper
and serve triangles of toast.
Fricasseed Eggs.-Melt a piece of butter
the size of walnut in a stone or agate pan
and add small onion shredded very
fine, some bits of parsley. two teaspoonfuls
of flour and cup of stock or beef extract.
When the sauce thickens, add hard boiled
eggs cut each into four thick slices. Heat
until the eggs piping hot and serve on
squares of toast.
Cod fish balls properly made are de-
lfcious breakfast dish. Soak over night
one cup of the salt fish. Pick over care
fully and mix with one pint of raw potatoes
cut into slices. Boil together until the po-
tatoes are just ready to mash. Drain off
the water. mash and beat till very light
and add one tablespoonful of melted butter.
When cool enough to handle add one well
beaten egg. Roll into balls and fry in
basket dipped into boiling lard. Serve with
a garnish of parsley A woman who is
noted for her dainty breakfast fare serves
cod fish balls in a circle around poaehed
eggs on toast and the combination is de-
licious.
A rich egg combination is this: For six
eggs allow half a pound of boiled and
minced ham, half tablespoonful of finely
chopped onion, half tablespoonful of made
mustard and two tablespoonful Of butter.
Melt the butter and add the onion, cooking
until 1t is brown. Then stir in the ham