Ottumwa tri-weekly courier., 1910-02-10

not care for the entire bill OF fare,
which, however. is varied enough to
please any taste.
fruit should always form part of
every breakfast. Nothing else can
] take its place in spite of the waitress
at q certain hotel insisting when I
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 lam
/ or marmalade or a fruit butter is
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 ID
toast slices Of bread carefully and
Keep hot In the warming oven. 10
one cupful of strawberry or raspberry
juice heated to a 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 II Should Re.
Bacon for breakfast is appetizing
and IL properly cooked is a dish so
easy OF digestion that It may be eaten
by 1nvalids, and young children NAV
DO given bacon gravy. But, like many
OF our standard foods, 1t lis 30 simple
that Its preparation Is often neglected
and 1t comes to the table grease soaked
and unappetizing.
In order to slice bacon properly II
must be cold and firm. Gut OF the
rind and tough lower skin, then slice
very thin. Heat frying pan until 1t
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 1t 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 ia
better for persons Of weak digestion.
Beef and all dark meats are more
stimulating than white meats and
should be avoided by persons having
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 TEN.
perament or by those whose digestion
Is easily deranged. there are suff.
c1ent number Of persons to whom the
cup OF breakfast coffee is almost
necessity to make 1t important that
coffee should be properly made. There
are physiological objections to even
the perfectly made article. but these
can be greatly increased Ii the bever-
age Is not prepared carefully. Occa.
sionaiiy 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 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
Er,ot tar Mt
cupfuis of scalded milk. Wash the
egg. break and beat. Add crushed she'll
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 cofreepot or
pitcher containing the scalded milk.
When serving add sugar and q little
cream IL necessary. When cream Is
scarce this is most sa tisfactory meth
cd of making coffee.
Cooked cereal or one of the numer.
GUS prepared breakfast foods usually
has place on most breakfast menus.
Ii properly and sufficiently cooked
nothing can surpass In public favor
and In nutriment the time honored
dish Of oatmeal and cream. But un-
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
sTanules are broken open by heat.
Second.-Heat softens woody fbeF
(celfuiose).
Thira.-Cooking improves the favor
Of cereals
Until the freless cooker came into
general use 1t was sometimes a diff
cult and expensive test to COOK the
cereal as long as required without
keeping a fire in the kitchen range all
or tt,fr