Milford chronicle., 1910-08-12

hunger The majority Of people vii
not care for the entire bill Of fare
which, however. is varied enough Il
please any taste.
Fruit should always form a part o
every breakfast. Nothing else car
take its 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 - is better
for breakfast than pres, - though
much less Of the dr is seen on the
table in country homes. 4 little jam
or marmalade or a fruit butter is a
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 it
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 a 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 It Should Be.
Bacon for breakfast is appetizing
and if properly cooked is a 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, It 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 firm. Cut off 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 it is crisp. Do not I
serve bacon that looks greasy and fat
1t must be dry. and each slice as it is
fried should be drained on brown pa
per before going to the table.
After frying three or four slices or
rs 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
iigestible than pork. which is part
can and part fat, and therefore is
better for persons Of weak digestion.
Beef and all dark meats are more
than white meats and
should be avoided by persons having a
endency to rheumatism.
A Cup Of Good Coffee.
Though l have said that coffee itself {
S not nourishing. that it would better I
e avoided by persons Of nervous tenn /
or by those whose digestion c
, easily deranged, there are suffi. t
lent number Of persons to whom the il
up Of breakfast coffee is almost a
NAE9aAAe " AAAhG II AlADul AeAnA that %
0ffee should be properly made. There a
re Physiological objections TO even /;
le perfectly made article, but these s.
IN be greatly increased IL the bever- o.
&c is not prepared carefully. Occa- b
onally it is difficult to procure cream a
IT the morning cup Of coffee and a
hen cold milk is used the concoction
af7,es B. l.
erman cooks have a method by W
hich they substitute hot milk for al
cam. giving most satisfactory results. II
lfe au lait, as the beverage is called, b,
made after the following recipe: lie
One cup Of ground coffee. one egg.
Ie cupful Of cold water. five cupfuls e,
boiling water and one and one-half tn
pfuls of scalded milk Wash the or
E. break and beat. Add crushed shell be
ID the cold water. Mix with the wa
r and let stand about ten minutes.
I'd the boiling water and stir thor
ghly. Place on the front Of the
nge, bring slowly to the boiling p
int and boil three minutes. no long 8
Add about one half cupful OF cold ~
tier after removing from the fire III
d do not allow the coffee to boil az
ain. Strain into another cOffeepot or ul
cher containing the scalded milk
hen serving add sugar and a little III
sam If necessary. When cream is
Irce this is a most satisfactory meth "a
Of making coffee. &c
looked cereal or one Of the numer- tel
) prepared breakfast foods usually nj
3 a place on most breakfast menus. 81
properly and sufficiently cooked ~
hing can surpass in public favor
J In nutriment the time honored er
b OF oatmeal and cream. But un. IN
5 it has been cooked a sufficient ed
9Th of time to insure the thorough by
king OF the starch the prepared
akfast foods are preferable. f5i
ereals should be thoroughly cooked pei
ause- 30
irst.-Starch is thus made more tina
essible to digestive fluids when Sal
mules are broken open by heat.
softens woody fber S21
lulosei. less
improves the favor gov
.eraalS Pal