The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1914-09-19
House.
wives
Daily
Economy
Calendar
IcOpzrishs pll.l
BREAKFAST DISHES.

NOofgAeAS 4SA'J
There is q tendency nowadays to SIM
plify breakfast TO the point where the
old-fashioned breakfast dish ceases to
exist. With fruit, cereal, coffee, tea, or
chocolate, toast or rolls. egg and per-
haps little jam or marmalade. most Of
us are content and many Of Us with a
lighter repast than that But the man
or woman whose duties call him into
active exercises in the open, or who
simply hasn't acquired q taste for the
French breakfast. relishes q tastefully
prepared hearty breakfast dish Here
are some suggestions:
. Dreaded sausages-Select your favorite
brand OF sausages. Beat the yolks and
whites OF an egg till they are frothy.
and, wiping each sausage dry. dip into
the egg and roll in powdered bread
crumbs. Have a pan Of hot fat ready.
Place the sausages in r wire basket and
lower into the fat, leaving them there
for about ten minutes. Prepare thin,
dainty slices Of toast and arrange the
sausages on the toast on q platter with
a garnishing OF parsley.
Veal in a mold-This is a dish that can
be prepared the day before. and can be
served cold for the next days breakfast
Boil a knuclkle OF veal till tender. Pour
on the water in which II was boiled and
mince the veal. Add the minced veal to
the Juice and pour In a mold. Add the
thin slices OF a hard boiled egg and place
in a cool place, and when cool place on
the ice. Serve on, a platter for break
fast, garnished with parsley or a few
pieces Of crisp fried bacon.
Meat and potato ramekin-For this you
will need any sort OF meat put through
the meat grinder. with a suggestion OF
onion fiavoring II that Is acceptable to
your family. Moisten the meat with q
little gravy and put It in ramekins or
small cups, filling them three-duarters
full. Have ready a little mashed pota-
toes. II you have a yolk or a white OF
egg on hand. beat II up and mix It into
the potatoes and I'LL the ramekins- Add
n small piece of butter on top OF each
ramekin and place them in the oven till
the potatoes have turned a golden brown
= on top.
French toast-Mix up a beaten egg with
a cupful of milk and a little salt Drop
slices of bread in this mixture and brown
them on a hot griddle. Spread each slice
sparingly with butter. and serve on q
platter with slices OF bacon broiled very
crisp.
Rice and meat croquettes-Any break
fast dish that can be prepared the day
before has a decided advantage. and in
this class comes various sorts Of GRO
cuettes which can be mixed and nodded
beforehand and need only be fried In
the morning. Especially good are rice
and meat croquettes which can be made
of any leftover meat put through the
meat chopper. They call for one cupful
Of cooked rice and one cupful OF chopped
meat. one teaspoonfuI OF salt. a little
pepper. two tablespoonfuls Of butter. half
a cupful OF milk. and one beaten egg.
Put the milk in a double boiler and let
II boil. add the meat and the rice and
seasoning. When It boils. add the beaten
egg and stir thoroughly Allow 1t to cool
thoroughly. Then shape in croquettes.
dip In egg, and roll in powdered bread
crumbs. Set aside tn the next morning.
when they can be PLACED in the wire
basket and fried in deep fat
Frances Marshall will be glad to an
swer in this column any questions con-
corning household subjects.