Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-02-09

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| February is q ILL., but 1t is not
dead 1t is simply tired OF the
winter long routine OF d2llE
fare and Graves something Oh
;nri+ino, anpearance and distinctive haNor
u..vv sauces and dressings are at al
times ont of place at breakfast; they are
o,,,oo;.uv distasteful at this time of the
wear Fish, meat and eggs should DC
.,,oa oitbe, with a very small amount OF
some piouant sauce or with butter. pep
per and salt.
cooked cereals and porridge, if served
at breakfast, should De Wen eooNeu
served in small amounts and acconpa-
MED with cream or mix "hich Is Tres"
.nd cold and sugar which is free from
Jumps or sickness. Breakfast preaus III
! February should be light and dainty.
Thin. crisp slices of lightly buttered'
evenly Drowned toast are especially appe-
tiZing. Fresh fruit is of course, most
tempting at breakfast. bat grapefruit,
, oranges and grapes sometimes pail. APP
pies are losing their flavor and recourse
may be had to marmalade jam and cook
ed fruit.
4 x
somewhat tasteless. Prepared in the fol-
lowing way they attain delicious flavor:
Baked Apples.-Pare firm, even apples
and remove the cores. Fill each cavity
with sugar. pierce each apple with two
cloves, put some slices of lemon rind in
the baking dish. put in the apples and
sprinkle them with sugar and little
sweet wine or lemon juice Cover them
clio or
of an hour.
Insipd apples can be made into sauce
much liked by children if to each quart
of half-stewed apples half cupful of
stoned and sliced dates is added. 4 lem
on, sliced and tied in a piece of cheese
cloth. which can be easily removed when
the sauce is done, should be added with
the dates.
Eggs with Tomato Sauce.--If boiled,
fried, scrambled and poached eggs have
lost their interest, try this recipe. For
each egg put one tablespoonful of well
seasoned tomato sauce in an egg cocotte
dish-a small fiat earthenware dish for
cooking eggs in an oven. Drop the eggs
carefully in the dish and sprinkle with
salt and pepper. Spread a little cream
over them, about half Il teaspoonful for
each egg, and set them in the oven for
six minutes. Serve piping hot in the CO.
cote dishes.
Cheese Omelette.-Cheese to begin the
day with startles the appetite. To make
a cheese Omelette crack eight fresh eggs
in bowl and add half gill OF milk, one
and one-half ounces of grated Parmesan
and one ounce of Swiss cheese, tea
spoonful of salt and white pepper to taste.
Beat briskly with a fork for couple of
minutes. neat one tablespoonful of but
ter In an Omelette pan, pour in the mix
ture and stir it we'll until it thickens.
Then let it rest unstrred for half a min
ute, fold half of it over. let it rest for an
other half minute, slip on hOt dish and
serve Immediately.
Broiled Smells, Maitre d Hotel-Maitre
d'hOtel butter is a good seasoning for
many breakfast meats and fishes. To
make it cream an ounce of good butter
with teaspoonful of finely chopped par
sley, the juice of half Il lemon and dash
of nutmeg. Keep it in cool place until
it is needed and it will keep we'll for sew
eral days. Broiled smelts served with
this butter sauce are especially appetiz-
ing. Dry the smelts thoroughly, roll
them in a little olive oil, pepper and salt
and broil them over brisk fire for five
minutes on each side. Garnish them with
parsley and lemon slices and spread
maitre d'hotel butter over them.