Twice-a-week plain dealer. (Cresco, Howard County, Iowa) 1895-1913, 1910-04-12
bread q H. Ed Of the meal,

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and q comes - the table grease soaked
and unappetixing.
In order to slice bacon properly 1t
must be cold and firm. Cut OF the
rind and tough lower skin. then slice
very thin. Heat frying pan until 1t
Ia very hot. place the bacon in 1t and
turn constantlyguntil 1t Is crisp. DO not
serve bacon that looks greasy and fat
It 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 ~ can be done at one time
In the skillet pour out all the fat and
reheat the pan again.
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80. 49,
Bacon. oe,us ueals a. 10. :a 10 nor.
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'enuency - 'utu'''a' ''''
A Cup Of Good Coffee.
Though i have said that coffee itself
IN not nourishinc. that 1t would better
be avoided By persons Of nervous ten
permanent or by those whose digestion
ID easily deranged. there are a sutii-
Gent number OF persons to whom the
cup Of breakfast coffee is almost
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 II the bever-
age Il not prepared carefully. Occa-
sionally 1t = ditticult to procure cream
for the morning cup Of coffee. and
when cold milk Is used the cOncortion
4 most unpaIatable. 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.
Il made after the following recipe:
One cup Of ground coffee. one egg,
one cupful OF cold water. five cupfuis
Of boiling water and one aud one malt
cupfuls Of scaided milk. Wash the
egg. break and beat Add crushed shell
and the cold water Mix with the wa
ter and let staUd about ten minutes.
Add the boiling wafer 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 0De-half cupful OF cold
water after removing from the dire
and do not allow the coffee to boil
again. Strain into another cotfeepot OF
pitcher confirming the scalded milk
When servingsa add sugar and little
cream IL necessary. When cream u
scarce this Is u most satisfactory meth
Cd of making coffee.
Cooked cereal or one Of the numer
ous 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. Hut un'
less II has been cooked n 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 IL thus made more
accessible to digestive fluids when
granules are broken open by heat.
Second.-Heat softens woody hber
tcellulose,.
Thira.-Cooking improves the flavor
OF cereals.
genera use u was some'.u'es u.m.
sa.s.. y. -. ~ res,,,ra, n.,,nor.
$3.50. 40 ,o"s - ,.,!...s.. s -.
Keeping uTe ~ Tue Aitcneu 'ause as