The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1910-02-15

not care for the entire bill of fare.
which, however, Is varied enough to
please any taste.
Fruit should always form a part of
every breakfast. Nothing else can
take its place in spite of the waitress
at certain hotel insisting when
asked for fruit. I'VE haven't any fruit.
but we have several kinds Of break
fast foods" Uncooked fruit is better
for breakfast than preserves. though
much less of the 6rst is seen on the
table in country homes. little jam
or marmalade or fruit butter Is q
delicious relish with the toast or hot
bread at the end of the meal.
A dainty breakfast dish which
have enjoyed at homes where meat
never appeared was designated by the
simple name fruit toast. To make it
toast slices of bread carefully and
keep hot In the warming oven. To
one cupful Of strawberry or raspberry
juice heated to boiling point add
one-half tablespoonful of cornstarch
diluted with little cold water. Cook
until boiling, stirring constantly until
thickened. Pour this over the slices
of toast and serve hot, with cream II
desired. A cupful of the fruit sauce
will be required for each three slices
of bread.
Bacon as 1t Should Be.
Bacon for breakfast Is appetizing
and if properly cooked is a dish SO
easy of digestion that it may be eaten
by invalids, and young children may
be given bacon gravy. But, like many
of our standard foods, it is so simple
that its preparation is often neglected
and it comes to the table grease soaked
and unappetizing.
In order to slice bacon properly it
must be cold and firm Cut off the
rind and tough lower skin. then slice
very thin. Heat frying pan until it
is very hot, place the bacon In it and
turn constantly until it is crisp. DO not
serve bacon that looks greasy and fat
1t must be dry, and each slice as it is
fried should be drained on brown pa
per before going to the table.
After frying three or four slices or
as many as can be done at one time
In the skillet pour out all the fat and
reheat the pan again.
Precautions.
Bacon, being nearly all fat. is more
digestible than pork, which is part
lean and part fat, and therefore is
better for persons of weak digestion
Beef and all dark meats are more
stimulating than white meats and
should be avoided by persons having a
tendency to rheumatism.
A Cup of Good Coffee.
Though have said that coffee itself
Is not nourishing, that 1t would better
be avoided by persons of nervous tenn
permanent OF by those whose digestion
is easily deranged. there are a suff1-
Gent number of persons to whom the
cup of breakfast coffee is almost a
necessity to make it important that
coffee should be properly made. There
are physiological objections to even
the perfectly made article. but these
can be greatly increased If the bever-
age is not prepared carefully. Occa-
sionally it is difficult to procure cream
for the morning cup of coffee. and
when cold milk is used the connection
is most unpalatable. The French and
German cooks have a method by
which they substitute hot milk for
cream. giving most satisfactory results.
Cafe au lait. as the beverage Is called.
Is made after the following recipe:
One cup of ground coffee, one egg.
one cupful of cold water, five cupfuls
of boiling water and one and one-haIf
cupfuls of scalded milk. Wash the
egg, break and beat. Add crushed shell
and the cold water Mix with the wa
ter and let stand about ten minutes.
Add the boiling water and stir thor
oughly. Place on the front of the
range. bring slowly to the boiling
point and boil three minutes, no long
er. Add about one-half cupful of cold
water after removing from the fire
and do not allow the coffee to boil
again. Strain into another coffeepot or
pitcher containing the scalded milk.
When serving add sugar and a little
cream if necessary. When cream is
scarce this is most satisfactory meth
cd of making coffee.
Cooked cereal or one of the numer-
GUS prepared breakfast foods usually
has a place on most breakfast menus.
If properly and sufficiently cooked
nothing can surpass In public favor
and in nutriment the time honored
dish of oatmeal and cream. But I'M
less it has been cooked sufficient
length of time to insure the thorough
cooking of the starch the prepared
breakfast foods are preferable.
Cereals should be thoroughly cooked
because
First.-Starch is thus made more
accessible to digestive fluids when
granules are broken open by heat.
Second.-Heat softens woody fiber
(cellulosel.
Third.-Cooking improves the flavor
of cereals
Until the tireless cooker came into
general use il was sometimes a diff
cult and expensive test to cook the
cereal as long as required without
keeping fire in the kitchen range all
night or rising at an unreasonably
early hour to start the breakfast. But
these convenient little devices have
very greatly reduced the time and
cost of preparing foods which require
long. slow cooking. A description and
explanation of their use will be given
In a subsequent article.
1t has become the fashion in certain
quarters to underestimate the food
values of most of the cereal prepara-
tons now on the market 1t has been
asserted recently by a very high dietet-
ic authority that ordinary white -four
bread furnishes four times the nour-
ishment contained In an equal weight
of cereal. The fact remains that these
preparations have served and are still
serving an admirable purpose In max
ting popular the use Of very neces-
sary form Of 6ocd.