The Marion daily mirror. (Marion, Ohio) 1892-1912, 1910-01-20

take It's place In spite OF the waitress
at 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 i'm country homes. A little Jam
or marmalade or fruit butter is q
delicious relish with the toast or hot
bread at the end OF the meal.
A dainty breakfast dish which l
have enjoyed at homes where meat
never appeared was designated by the
simple name fruit toast. To make 1t
toast slices of bread carefully and
keep hot in the warming oven. To
one cupful Of strawberry or raspberry
Juice heated to boiling point add
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 Be.
Bacon for breakfast is appetizing
and If properly cooked is dish so
easy of digestion that 1t may be eaten
| by invalids, and young children may
be given bacon gravy. But. like many
of our standard foods, It is so simple
that its preparation is often neglected
| atn1 20, hs to - In
and unappetizing.
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 a frying pan until 1t
is very hot. place the bacon In Ii and
turn constantly until 1t 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 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 a
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
perament or by those whose digestion
is easily deranged. there are a sufi.
cient number Of persons to whom the
cup of breakfast coffee is almost a |
necessity to make 1t important that |
coffee should be properly made. There |
are physiological objections to even I
the perfectly made article, but these
can be greatly increased If the bever-
age is not prepared carefully. Occa-
sionally it is difficult to procure cream |
for the morning cup Of coffee, and |
when cold milk is used the concoction
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
of boiling water and one and one-half
cupfuls of scalded milk. Wash the
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-balf cupful of cold
water after removing from the fire
and do not allow the coffee to boil
again. Strain into another coffeepot or
pitcher containing the scalded milk.
When serving add sugar and a little
cream IL necessary. When cream is
scarce this is a most satisfactory meth
cd Of making coffee.
Cooked cereal or one of the numer-
Gus prepared breakfast foods usually
has a place on most breakfast menus
II properly and sufficiently cooked
nOtulHB eau SuTpdsS III puDllc IaNOT |
and In nutriment the time honored
dish of oatmeal and cream. But I'M
less 1t 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
granules are broken open by heat.
Second.-Heat softens woody fiber
(cellulose).
Thira.-Cooking improves the flavor
of cereals.
Until the 1reless cooker came into
general use II was sometimes a din.
cult and expensive test TO cook the
cereal as long as required without
keeping fire In the kitchen range all
night or rising at an unreasonably
early hour to start the breakfast. But
these convenient little devices have
very greatly reduced the time and
cocf af r,rapa rim fonds xyhioh .oo.,G.o |