Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1910-03-21

pear but seldom on the breakfast =.
Bile. little thinly sliced bacon or .
piece OF de{cately Drowned fish be-
ing the exception. There b generally
quite enough starch. too. in the break
fast menu without serving potatoes.
For your consideration let me suggest
one or two breakfast menus that will
be not only appetizing. but furnish the
required amount OF nutriment as well:
Baked Apples.
Cereal With Cream and Sugar.
Bacon and Poached Eggs.
Hot Mullins. Jam.
Coffee.
Sliced Oranges.
Cereal With Cream and Sugar.
Goldfish Balls
Gfiddlecakes With sirup.
Toast and Cocoa.
Fruit Of Any Kind.
Bacon and Griddlecakes.
Toast. Coffee.
Any one Of these menus affords
enough variety to satisfy the most ex,
acting appetite and can be served in
quantity sufficient to appease any
hunger. The majority Of people will
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 It's place In spite Of the waitress
at a 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 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 II
toast slices Of bread carefully and
keep hot in the warming oven. To
one cupful Of strawberry or raspberry
juice heated to a boiling point add
one-half tablespoonful Of cornstarch
diluted with little cold water. Cook
uAIl UOAAAAS5, OIAI AAS NOA4Sld0Ly
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 II Should Be.
Bacon for breakfast Is appetzing
and If properly cooked Is 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, 1t 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 frm. Cut or the
rind and tough lower skin. then slice
very thin. Heat a frying pan until it
is very hot. place the bacon In it and
turn constantly until 1t Is crisp. Do not
serve bacon that looks greasy and fat
It must be dry. and each slice as 1t Il
fried should be drained on brown pa
per before going to the table.
After frying three or f6ur slices or
as many as can be done atone time
in the skillet pour out all the fat and
reheat the pan again.
Precautions.
Bacon. being nearly all fat. Is more
digesuble 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 q
tendency to rheumatism.
A Cup Of Good Coffee.
Though have said that coffee itself
is not nourishing, that it would better
be avoided by persons Of nervous tenn
permanent or by those whose digestion
is easily deranged. there are sufa-
cient 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 IL not prepared carefully. Occa-
sionally it Is dimcult 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, al the beverage is called,