The Kendrick gazette. [volume] (Kendrick, Idaho) 1892-1968, 1910-04-08
Goldfish Balls.
Griddlecakes With Sirup.
Toast and Cocoa.
Fruit of Any Kind.
Bacon and Griddlecakes.
Toast. Coffee.

Any one of these menus affords
,nough variety to satisfy the most ex-
acting appetite and. can be served ia
quantity sufficient to appease any
hanger. The majority Of people will
not care for the entire bill Of fare.
please any taste.
Fruit should always form part of
every breakfast. Nothing else can
take it's 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 first is seen on the
table in country homes. A little jam
or marmalade or fruit butter is Il
delicious relish with the stuast or hot
bread at the end of the meal.
A dainty breakfast dish which l
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 IL 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 if
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 it's 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
1
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 taan 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 l have said that coffee itself
is not nourishing. that it would better
be avoided by persons of nervous tenn
lperament or by those whose digestion
is easily deranged. there are sufti-
lcient number OF persons to whom the
lcup 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 concoction
is most unpalatable. The French and
German cooks have 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-hall
cupfuls of scalded milk. Wash the
Iegg. break and beat. Add crushed shel
and the cold water. Mix with the wa
| ter and let stand about ten minutes
4 Add the boiling water and stir thor
oughly. Place on the front of tht
range, bring slowly to the boiling
point and boil three minutes, no long
er. Add about one-half cupful OF colo
water after removing from the fir'
and do not allow the coffee to boi
again. Strain into another coffeepot o.
lpitcher containing the scaided milk
when serving add sugar and littl'
tcream If necessary. When cream il
!, Iscarce this is most satisfactory meth
cd Of making coffee.
Cooked cereal or one of the numer
GUS prepared breakfast foods usual.
has place on most breakfast menus
III properly and sufficiently cookies
nothing can surpass in public favo
and in nutriment the time honoret
dish of oatmeal and cream. But un
less it has been cooked a sufficien
length of time to insure the thorough
cooking of the starch the prepare'
breakfast foods are preferable.
Cereals should be thoroughly cooke,
because
First.-Starch is thus made NOR
accessible to digestive. fluids whel
Igranules.are broken open by heat.
Second.-Heat softens woody fibe