The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1910-12-11
" BREAKFAST DANGERS
AND HOW TO AVOID THEM !"
BY MRS. HUMPHRYi(" MADGEv

Breakfast Is the keystone of the
day. When well and duly set. at the
right momene, with the right sur
roundings and the details in similar
accord, it influences the mood, the
suits Of mans labor to which he
Soeth forth
Mans world should be responsive to
his freshness. The table should shine
back at him, rejecting his morning
and well-kept glass should be earnests
Of good things, and the flame of spirit
lamps is even more suggestive Of
tempting viands. There is no meal
more open to bright influence than
able possibilities. Yet some OF us
are content to let them remain un-
developed.
The matron is apt to take her
think that things are well enough,
CHAT fatal phrase) if the cloth be
fairly clean, the flowers not dropping,
the marmalade's glasshouse free from
tea pot Of polished brightness. But
does she look to 1t that the toast
is brown all over and that it is hot?
Oh, how rarely it is hot. The average
cook makes 1t In what she calls good
time and then puts It In the oven
room bell shall ring. Toast should
be made at the last minute and con-
yeyed to table with all speed. Here
is one Of the many sins OF omission
f At but few breakfast tables is the
hotwater dish familiar friend. And,
where It is not, how loathly is the
sight of bacon reposing in small
that is visibly tepid. Of kidneys thai
should be smoking ut, but are nothing
of the kind! Invention has come to
the aid of the perfect breakfast with
many kinds of spirit lamps and con.
Etriyances Of tray and dish in copper
meal ideal.
But most of us neglect our oppor.
}tunities and struggle on in the old
imperfect ways. Even the dishes be-
3reappear in tame succession, Weari-
some and monotonous. And. all for
lack of an excursion in the pages Of
a new cookery book. We want lead
luncheons, and dinners. We are left to
oar own devices, and 1t is only the few
who can rise to the occasion.
Eggs, for instance. One would think
OF cooking. them-to boil, to fry and
to scramble. AT how many tables
does one see well-made omelette?
Are there not 200 different ways Of
cooking eggs?
Then take mushrooms They afford a
means of making bacon food fit for
the gods. Of varying eggs even more
beautifully than the French chetf
says, of converting fish, even the
lfaiailiar Finnan haddock, into deli
3cious dish, possessing what one cook,
with an obvious pride in spea king
French, calls quite restauranty
taste There are many ways of cook
ing prawns. gratines in shells and
covered with cream sauce, fricasseed
and served on toast, or cooked with
tomato. shallot, butter. and a trifie OF
stock. Scallops, like prawns and
hrlinps, lend themselves to expert
ments with a chafing dish, which airs
as interesting as they are satisfactory.
With mushrooms, bread crumbs, little
parsley and II few drops of lemon
Juice, scallops, provide a new sensa-
ton for the palate.
AS to. shrimps. Just try thcm on
tomato toast, or reverse the position
like the lady who went for ride
on tiger, /. and stuff the tomatoes
With the shfimps Property seasoned,
'gratinated and duly baked, the dish
viii find many friends.
THAT hambone that lies neglected
In the larder with some ounces at
good ham on the off side of the bone,
Why let 1t waste? Pass 1T through
Inc minclng machine, put 1t In a small
stewpan or the chatting dish. add Q