The Washington times., 1907-03-01
PLLlllES THE VOGLE FOR SPRING HEADTE-AK
* FORMAL BREAKFAST
By CORNELIA C. BEDFORD.

The hour set for formal breakfast
should never be earlier than 10 O'Clock,
nor later than 1 o'clock. Those dishes
are selected which are light in cndr-
acter 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 occasionally
used. When il is desired 70 use fEuit
at the conclusion. as well as the begin.
ming Of the meal large fruits-such al
oranges, grape fruit. or cantaloupes
may he used for the first course, and
peaches. berries, or other small fruits
later. Here is a breakfast with quanti-
ties sufficient to serve eight persons.
Fried smelts. Sauce Tartare,
Sweetbread Patties,
Maryland Fried Chicken.
Saratoga Pototoes,
Broiled Mushrooms,
Romaine Salad,
Strawberry Sundae,
Coffee.
Half OF a grape fruit is allowed Tor.
each person. In selecting. pick out tire
skinned fruit which feels heavy lc-
ccrding to size. ensurinE juiciness. Two
hours before the meal halve each fruit,
equator-wise. With sheared or a sharp
pointed knife cut out the central core,
remove all seeds and carefully loosen
ulL Iuip IN each section from its sur
rounding skin. Half fill the cavity IN
the center with sifted powdered sugar
add a tablespoonful Of rum or sherry,
and stand where Il - very cold SerYe
on small fancy plates
Allow three large or four smaller
smeIts 20 each person; large green
smelts Chose which come from nearby
waters and have not been frozenJ are
considered best. Have them stripped
through the gills. Soak for fifteen min
utes In slightly salJed water after re
moving fins and scraping thoroughly;
drain well and dry on a cloth. Dip each
in egg diluted With two tablespoonfuls
Of warm water and roll in fine. dry
bread crumbs which have been seasoned
with salt and pepper. Have ready a ket-
tie half filled with deep. smoking not
fat; a course wire basket such as Is
specially sold for frying IS an advantage
though not absolutely needtuL pace
four fish in the basket at 4 time and
plunge into the smoking fat, drawing
the kettle slightly 70 one side They viii
be done IN about TWO minutes. quickly
draw the fat forward again and repeat
until all are done. When taken from
paper spread on q fiat pan and place IN
the ODer over. Arrange the nsh on a
napkin on not platter. garnlsning Win
tufts OF parsley OF buncnes OF cTess- In
separate dish or pretty bowl have the
sauce Chop fine one tablespoonful OF
parsley, one gherkin or small plchied
cucumber and one tablespoonful or
Gamers Press 10 TemOFa extra moisture
then pound together 10 . pulp. Mix TINS
with one CupIUl Of thick mayOnnalse.
deepen the tint with very little green
cOlOTing-
order the required number OF baked
pattie cas,s cTOm good caterer. I0r
usC they neeG Only & careful warming IN
a moderate oven. Soak one pair OF
sWcetbreais In cold water, changing un-
til white Drain. place IN saucepan
with a half teaspoonful Of salt. daSh
OF white pepper. half Of bay leaf a
slice of onion. and tiny Bit OF mace,
Cover with boiling water and simmer
for twenty minutes. Drain and plunge
into cotd water until chilled. then dry
on a cloth and with silver knife cut
into half-inch dice Prepare thick
cream sauce with two JablCsDO0lfuis Of
butter. two fablespOOuSfals Of Hour,
half-teasQOOnfm of salt, dash OF
cayenne. and one cCpful and quarter
OF thin cream. Simmer for five minutes.
add the cut meat. a few ,3rOps oI onion
luiCe. a tiny pinch OF nutmeg. and stand
over hot water for ten minutes. Have
the cases hec ted, fiN with the mixture
and place the covers before serving
With these. pass small French or crisp
rolls
clean and dlsjoint two young. tender
chickens cutting as for a frICasSe. Put
four tablespoonlUlS OF lard IN frying
pan and when hot lay iu the pieces and
brown well on all sides. This viii take
from twenty 70 twenty-five minutes. As
cooked. remove the pieces 90 a heated
pan or dish. TO keep warm. When all
done pour off all but Il large spoonful OF
the fat DredEe into what remains
enOvCh flour 10 absorb this. Add slowly
u cupful Of thin cream, stirring until
smoothly thickened. Season well and
simmer for ave minutes. Have ready
Sor~e cold, firr0 corLmeal nush- Cut in
slices. lhep IN diamonds, dip each piece
in beaten egE. then In flour, and fry in
hot butter. Use this as garniSE round
The chicken, and sprinkle chopped pars-
lev over all.
Unless the cook can prepare Saratoga
potatoes 20 a nicely, il will be best 10
order them. IN such case spread them
~ q = = q x - -