Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-12-08
The Breakfast Tray.


Housekeepers could save themselves
and worry about their, guests if they
would once realize the great conVe-
nience of the breakfast tray.
On the continent of Europe the GUS
tom of serving breakfast in bed pre-
walls among the better classes. But
in this country it is generally followed
only in the larger establishments. 1t
would be the greatest boon to the
hostess of a small menage.
Take, for instance, the case of the
guest in one-scrvant household
where there are children. The breakfast
hour is usually set early on account
of the children-8 or $50 o'clock
and breakfast must be served prompt
~, too: If the men have to catch trains
or make Office hours and the children
are to reach school on time n the
guest is expected to come down to
breakfast. she must be called and her
bath must be drawn in ample time,
which in itself is no small inconven-
fence in a small house, where there is
only one bathroom that has to be used
by the entire family. However, IL
time must be arranged for the guest
to battle 50 that she may neither have
long to wait nor yet be late for break
fast. This of necessity throws some
nembe Of the family out. as he has
to make his time earlier or later.
Breakfast in n household where chill
dren and men have to leave early is
busfnesslike affair. At the best there
are instructions to be given, arrange
ments to be made and every one must
be waited on and dispatched on time.
It is not by any means pleasant meal
for guest and is one in which she is
apt to both feel and be somewhat in
the way. After breakfast is over her
plight is no better. The hostess has
meals to order and a thousand and one
things to see to. The guests room is
still unmade. so she cannot go back to
that. and however tactful she may be.
she is bound to get somewhat upon
her busy hostess mind.
II, on the contrary, the guest is not
expected to come down to breakfast
the hostess knows that she is COM
fortably in bed enjoying an extra nap,
and she can dismiss her from her mind.
The breakfast tray should be sent up
Immediately the family have finished
breakfast. Nothing except toast need
be cooked separately for the guest.
and 1t should be remembered that a
person who breakfasts in bed neither
needs nor expects the substantial
breakfast OF one who is up and about.
Coffee. fruit. toast and marmalade
are ample for any one who gets up
late and has no work to do before
luncheon: or. if preferred. an egg or
some breakfast dish may be added but
trouble to prepare. and it may be TAX
en- up by either the maid or the host
ess, ana, once supplied with her cof-
Zee and a morning paper, any guest
will be far more comfortable in her
room than downstairs when the morn
ing work is being done, and the host
ess. it is certain. will be far more
comfortable to have her there.
Apple Desserts.
Apples are cheap this year, and
yl,n
down expenses would do we'll to use
them freely on the table. There are
many delicious desserts to be made of
them. and desserts are among the diff
f1cult problems for the housekeeper
during the winter.
An apple charlotte is an inexpensive
dish, and easily prepared. Cut bread
into slices quarter of an inch thick;
then into strips one and half inches
mold to be used. Cut one piece to fit
the top of the mold and then divide it
into five or six pieces. Butter the
mold. dip the slices of bread into melt
the mold. overlapping the edges. Fill
the center of the mold entirely with
apple sauce made of tart apples stewed
until tender. then broken into coarse
ter and sugar. Cover the top with
bread and bake in a hot oven for about
thirty minutes. The bread should be
of an amber color. Serve with hard
sauce.
FLAMING APPLES.-Pare and core
several apples. Stew them in sugar
and water until tender. but still firm
enough to hold their shape. Remove
them to a serving dish and fill the
centers with any sort of jam. Boil
down the liquor to a thick strip and
pour over the apples Just before
serving pour several spoonfuls of
brandy over the apples. and when they
are on the table light the brandy with
a candle. These flaming apples make a
very pretty dish.
SNOW APPLE PUDDING-Fill a
baking dish half full of apple sauce,
well seasoned with butter. sugar. and
cinnamon. Pour over it a batter made