The daily morning journal and courier., 1907-03-02
A FORMAL BREAKFAST.

ANNfAHANAN
 The hour set for a formal breakfast should never be earlier than 10 o'clock, nor later than o'clock Those dishes are selected which are light in character and suitable to the hour as steaks, chops or fried fish. The first course should be fruit although, when near midday, a light soup is occasion ally used. When it is desired to use fruit at the conclusion as well as the beginning of the meal large fruits such as oranges, grape fruit or canta- loupes may be used for the first course, and peaches, berries, or other small fruits later Here is a break fast with quantities sufficient to serve eight persons.
 Grape Fruit
 Fried Smelts Sauce Tartare
 Sweetbread Patties
 Rolls
 Maryland Fried Chicken
 Saratoga Potatoes.
 Broiled Mushrooms
 Romaine Salad
 Cheese Waters
 Strawberry Sundae
 Coffee
 Half of grape fruit is allowed for each person. In selecting, pick out the skinned fruit which feels heavy &C., ctrding to size, ensuring juiciness. Two hours before the meal halve each fruit equartor-wise. With shear or sharp pointed knife cut out the central core remove all seeds and carefully loosen the pulp in each section from it's sur rounding skin, Half fill the cavity in the center with sifted powdered sugar add @ tablespoonful of rum or sherry and stand where it is very cold. Serve on small fancy plates
 Allow three large or four smaller smelts to each person; large green smelts Chose which come from nearby waters and have not been frozen) are ccnsldered best. Have them stripped through the gills. Soak for ffteer minutes in slightly salted water after removing fins and scraping thoroughly drain well and dry on @ cloth. Dir each in egg diluted with two table spoonfuls of warm water and roll ir fine dry bread crumbs which have beer seasoned with salt and pepper. Have ready a kettle half filled with deep smoking hot fat; a coarse wire basket srch as is specially sold for frying i. ar advantage though not absolutely needful Place four fish in the baske at time and plunge into the smoking fat, drawing the kettle slightly to ont side. They will be done in about twC minutes Quickly draw the fat forward again and repeat until all are done When taken from the fat drain on ( sheet of unglazed paper spread on { flat pan and place in the open oven Arrange the fish on a napkin on a ho 1 platter, garnishing with tufts of pars- | ley or punches of cress. In separate dish or pretty bowl have the sauce. Chop fine one tablespoonful of parsley one gherkin or small pickled cucumbei and one tablespoonful of capers. Pres! to remove extra moisture then pound together to pulp, Mix this with ont cupful of thick mayonnaise, deepen tn, tint with very little green eoloring.
 Order the required number of baked pattie cases from a good caterer; fol use they need only careful warming in a moderate oven. Soak one pair O sweetbreads in cold water changing until white. Drain, place in saucepan with a half teaspoonful of salt a dasl of white pepper, half of bay leaf a slice of onion and tiny bit of mace Cover with boiling water and simme for twenty minutes. Drain and plunge into cold water until chilled then dr! on a cloth and with a silver knife GU into half inch dice. Prepare a thicl cream sauce with two tablespoonful of butter, two tablespoonfuls of flour half teaspoonful of salt, a dash o cayenne, and one cupful and a quarte of thin cream. Simmer for five min utes, add the cut meat, a few drops O onion juice, a tiny pinch of nutmeg ant stand over hot water for ten minutes Have the cases heated, fill with tn, mixture and replace the covers befor, serving. With these pass small Frencl or crisp rolls.
 Clean and disjoint two young, tende chickens, cutting as for a fricassee Put four tablespoonfuls of lard in frying pan and when hot lay in tn, pieces and brown well on all sides TEis will take from twenty to twenty five minutes. As cooked remove tn, pieces to a heated pan or dish to keel warm. When all are done pour off all but a large teaspoonful of the fat Dredge into what remains enough floul to absorb this. Add slowly a cupful oi thin cream, stirring until smoothly thickened. Season well and simmer fo1 five minutes. Have ready some cold 1 firm cornmeal mush. Cut in slices