Los Angeles herald., 1910-07-24

The business woman who lives in an
apartment is often at a loss as to
breakfast which she may get quickly
and easily.
Pan-boiled chops and mashed pota-
toes with plain bread and butter VIII
not be refused by anyone who Is not
dyspeptic. With two girls it can De
managed without the least trouble.
One can do it if she plans we'll before
hand.
Potatoes can be cooked in fifteen min
utes if cut into half-inch dice. Just as
soon as they are tender, drain of the
water and hold the pan over the flame,
tossing every once in while to loosen
from the bottom and expose other por-
tions of the dice to the flame. When
they are white and glistening they are
ready to be seasoned. Sprinkle with
salt and pepper and drop piece or
butter as large as a small egg into the
nan. toss the potatoes as the butter
melts and coat the dice nicely. on an
other day the potato may be masneu
with a fork as soon as it is ready for
seasoning. If the cooking has been pro
longed enough there will be no trouble
in mashing free from Jumps. season as
before. and if there is milk heated 1or
cocoa, drop bit into the potatoes anu
beat hard until light.
While the potatoes are cooking, the
chops are put into pan heated very
hot. No fat is necessary. Turn the
hame down a little and let the meat
cook till it puffs up. Turn ana alloW
the other side to cook in the same way
Good chefs will tell you to turn chop
or steak but once while it COOKS, allow
ing the same length of time for each
side. When turning fasten the fork
into the fat instead of the lean. Re
move from the pan, season with sait
and nepper. or leave the latter for each
individual If there is fat IN tne pam
nolr that over the meat. IL there Is
none. drop a bit of butter on eacn
chop. The potatoes and chops snoulu
be done at the same time.
Pork tenderloin is delicious in It's
season. Slice as you would lear OF
bread, making the slices ABOUT a nan
inch thick. and then flatten each piece
hv hitting with the fiat side OF a
knife. Broil them as directed for the
chops. Do not cook too fast but pe
sure to cook long enough. III one Is
skillful in making brown gravy, II
would be good with the tenderloln anu
save butter also. Milk instead OF wa
ter improves the gravy.
A piece of steak, cut into slices as
wide as the steak is thlcK can ps
cooked well, and should be tender ana
juicy. .t,,,o,
Corned beef hash is another thlng
which can be easily prepared IN
short time The meat that is put up
i'm cans by reliable firms can be bought
or If it is cooked at home 1t can also
he chopped coarsely and packed IN
glass or box Put the potatoes on 10
cook. dicing as directed at first Wnen
thew are half done add the meat and
very little salt-perhaps none VIII De
necessary-some pepper and plt ol
scraped onion. Let the hash COOK until
the potatoes are DONE If the flame is
lowered at the last and the hash is not
stirred it will brown nicely.
Bacon sliced thin and pan brolled Is
something always appetizing and nour-
ishing. In fact, any one of the menus
suggested so far is much more nourlsh-
ing than the meat eaten at tne
restaurant by the average woman. II
is the sort of food one needs, out
which is usually out of reach on ac1
count of the high price. To pan broll
the bacon heat the pan as Tor CHOPS
and put in the pieces of bacon. Lower
the flame slightly and as the fat
fries out pour it off. Continue to do
this until the bacon is crisp, but be
careful not to have a fire hot enough
TO make the fat turn brown. Instead
of throwing the fat away, it could De
turned into the bacon jar and kept Tor
future making of gravies. Be sure to
cover the glass securely in order 10
keen out any insects that might De
attracted by uncovered fat.
Instead of potatoes there might be
fried apples one day. Slice the apples
without pairing, after making sure that