The Washington times., 1906-09-27
WEEKLY COOKING LESSON
ATWELVE O'CLOCK BREAKFAST
By CoRNELIA C. BEDFORD.

Formal breakfasts and luncheOns do
not differ very materially in their COM
position Both ca.. for dishes which
are light in Character-no heavy roasts
or joints. At a breakfast, however,
eggs in some form must appear, and
the first course should be fresh fruit
With these two points in mind, it Is
not difficult 10 construct a menu For
today we give one designed for eight
at table.
Cantaloupes. Creole Chicken Broth.
Scrambled Eggs in Cases. ~
Potato BOulettes. ringer hoils-
Fried Frogs Legs,
Creamed Mushrooms tomato Salau
Omelet Celestine.
COneC.
Allow one small cantalCupe for each
person. and put on ice the night be
fore that they may be thoroughly
chilled. Do not open until the last
minute then divide each i'm half, care
fully remove the seeds and arrange the
two halves on a deep plate containing
an inch of finely crushed ice. This Is
much better than hning the centers
with ice. as In melting the ice draws
out the best flavor of the fruit.
The broth viii require a fowl OF me
dium size. which is 10 be singed and
drawn. Disjoint and place in kettle
add two quarts of boiling water. cover
ana simmer gently until the meat is
very tender. Strain the broth, add to
II a half cupful of rice which has
been cooked so thatt he grains are dis
tinct. and one cupful of pulp Of raw
peeled tomatoes cut fine. Simmer for
nfteen minutes then season well with
salt pepper and a little onion Juice.
Drain thirty good-sized oysters. place
I'm a saucenan with a half cupful OF
strained oyster liquor and heat quickly
to the boiling point. skimming well.
Drain. add To the broth. and IN one min
ute take from the fire
Boil sufficient peeled potatoes to
make one quart. when mashed. Whip
untu light. adding two tablespoonfuls Of
hot cream. one tablespoonful of butter,
one teaspoonful Of onion juice, two ia
blespoonfuls OF chopped parsley and
high seasoning of salt and pepper Sea
aside until cool enough TO be handled
then mold in small croquettes. Dip each
IN slightly beaten egg, roll IN fine bread
crumbs and while the first course is be-
ing discussed. have the cook fry them
golden brown IN deep, smoking fat
Drain on unglazed paper before dish
ing and pile on dish, garnishing with
parsley.
Break a dozen eggs in a bowl. beat
with a fork just enough 10 mix them,
add a half cupful of cream, one table
spoonful of butter. cut I'm tiny bits a
half teaspOOuful Of salt and two dash
es OF paprika. Turn into saucepan
and stir at the side OF the fire until they
thlcken. allowing them 10 form I'm small
sort curds. Fin little paper cases with
this. drop pinch of chopped parsley on
top and send 10 the table
TO make the finger rolls scald a half
plrt OF milk and dissolve In it two
tAhlespoontuls OF butter, "a half tea
spoonful OF salt. and one tablespoonful
OF sugar. When mIeWarm add one
yeast cake dissolved in a little warm
water and sifted flour to make "a SDonpp
beat well. cover and stand aside until
light Now add more -four 10 make a
soft dough, take on the board and
kneed for FIVE minutes or until smooth.
return 10 The bowl. cover and keen
warm until very light. then mold into
small rolls. Place in the roll pans uhese
are long with rounded b0ttomsj brusb
with milk and let rise again Brush
once more with milk and bake in
rather quick oven until just golden
brown. These can be started the night
before. baked early in the morning and
reheated IN time for breakfast.
Wash the frogs legs, drain, lay I'm a
dish, cover with boiling water. add the
juice OF half a lemon, cover and let
stand for nve minutes, then drain and
Wipe with a cloth Beat the yOlks OF
Two eggs, add one cupful Of cold water
and stir this into one cupfuI of sifted
hour mixed with a large pinch of salt
Add one tablespoonful OF olive oil and
ueat uard, then add the whites whipped
70 dry roth, Let this stand for an
holf or more dt may be mixed ia the
erly morning.. When ready TO cook
dlp each leg into this batter and fry
golden brown IN the kettle OF deep.