The Washington herald., 1915-01-02
Dishes Out of Routine
For DuLLed PaLateS
Cheese Startles the Appetite
When Served for Break
fast and Mullins of Cream
Are Tempting.

y
Is dull. but it is not dead. 1t is simply
tired OF the winter long routine of daily
rare and Graves something of inviting
appearance and distinctive favor.
Heavy sauces and dressings are at all
times out Of place at breakfast; thew are
especially dtstasteful at this time of the
year. Fish, meat and eggs should be
Pc Neu elther with Tery small amount
pepper and salt.
cooked cereals and porridge IL served
dt breakfast should be well cooked
served m small amounts and accompa
Ihed with cream or milk which Is fresh
ana cold. and sugar which is free from
| Jumps or sickness. Breakfast breads in
"a January should be light and dainty.
Ihln crisp slices of lightly buttered.
| evenly Drowned toast are especiaIIv an
petizing. Fresh fruit is, Of course mos
tempting at breakfast. but GRAPEFRUIT
oranges and grapes sometimes pail, an
pies are losing their flavor and recourse
may be had to marmalade, lam and
cooked fruit. '-'i
Even for cooking, January appIes ara
somewhat tasteless. Prepared in the fol-
iomInG way they attain a delicious flavor:
% DaHea Apples-Pare firm. even apples
ana remove the cores. Fill each cavity
win sguar, pierce each apple with two
Groves put some slices of lemon rind i'm
! ule baking dish. put i'm the apples and
sprinkle them with sugar and n iittIe
sweet wine or lemon juice. Cover tben
ana bake them slowly for three-uuarters
of an hour
lnsipid apples can be made into a
I sauce much liked by children il IN aacb
quart Of half stewed apples a half cupfnI
OF stoned and sliced dates is ad5e5
lemon, sliced and tied in a niece of
cheesecloth. which can be easily removed
"hen the sauce is done, should be addaI
with the dates.
Eggs with Tomato Sauce-Tf boiIa5
iI' iIlto' scrambled and poached eggs have
@ @Iost theu interest, try this recipe. For
eaSesg egg put one tablespoonful Of Well
| seasoned tomato sauce in an egg cocotta
ulsn-a small, fat earthenware dish for
cooking eggs in an oven. Drop the e-ps
carefully in the dish and sprinkle with
! sdIt and pepper. Spread a little craar,
over them, about half a teaspoonfuI for
each egg, and set them in the oven fo-
cocotte dishes
Cheese Omelette-Cheese to begin tho
day with startles the appetite To y,sito
cheese Omelet crack eight fresh egr,s
IN oowl and add half a gill of mill
one ana one-half ounces Of grated Parrne.
! san and one ounce of Swiss cheese ,
teASpoonful of salf and white pepper IN
taste Beat briskIy with a fork fo- a
couple OF minutes. Heat one tablesp9on.
!uI OF outter in an OmeIet pan, pour in
the mixture and stir IL well until il
thlckens. Then let it rest 4unstirred ,o-
nat minute, fold half Of Il over. Iet
u rest Tor another half minute sin ON a
not dish and serve immediately
broIed Smelts. maitre d'hoteI-NTaitre
tei notei ou'ter Is a good seasoning for
many breakfast meats and fishes To
MAKE II cream an ounce Of good butter
Win d teaspOonful of finely chopped
parsley, the juice of half a lemon ar5
a dash of nutmeg. Keep II in cooI
place until IT is needed and il will ken
well Tor several days BroIIed smeIts
served with this butter sauce are esp,.-
claIIy appetiztng Dry the smeIts thor
ouShly roll them in a little olive oil
pepper and salt, and broil them over n
Orlsk nre Tor five minutes on each side
IIaFnlsh them with parsley and lemon
slices and spread maitre d'hoteI butter
over them.
Salmon Souffie.-A salmon souf1e /,
heaNy for breakfast but il is a tenpt-
ing dish nevertheless With fruit rood
coHee and crisp toast, it constitutes a
very satisfactory preparation for the
mornings work. To make it mix two
ounces OF butter and two of -four over
InTDa
OF rlch milk. Let the mixture come IN a
boil: then carefully stir in the beatsp
yoiks OF three eggs, and season with uep-
per- salt. cayenne. and a dash of tara
Gon. Take from the stove Remove skin
and bones from three and a half ounces
OF cold boiled or canned salmon and rub
II 10 paste with the stiffiy beaten egr
Mhltes- Add this mixture carefully to
the cooked sauce, pour at once into a
souffie or baking dish, sprinkle with fine
Dread crumbs and bits Of butter and bake
Tor ABOUT thirty minutes. Serve immed.-
ateIy. II Is we'll to make n cone of paper
10 lnNert over a Souffie while II is in
transit between kitchen and dining-roor,
as any draft or cold wind causes the
sOuffle to fall
Liver and Bacon.-The most appetfzip,
way of serving liver and bacon in the
morning is to cut both liver ana bacnn
IN small pieces-each slice of bacon in
three or four pieces and the liver in cor.
responding bits-season them with salt
ana pepper, put them alternately on
skewers. fry them five minutes in deem
boiling fat and slip them on pieces 6t
toasted bread.
BFoiled Potatoes.-BroiIad notat,.o. -,
be served with any breakfast fisb W.
meat To prepare them cut cold bofIed
potatoes lengthwise into slices a uuarteI
OF an inch thick. Dip them in flour. brriI
them brown on both sides and serve then,
with butt"r. pepper, salt and parsley
Minced Veal and Eggs.-In these davs
OF high-priced eggs n dish calling for
ooth meat and eggs seems worse than ex-
trayagant- But minced veal and eggs are
so good that the departure from economy.
which their preparation involves may he
overlooked. To get them ready chop
enough cold veal coarseIy to make .
pint. Add to 1t about half a teaspoonruI
or lemon juice. salt and pepper. hair
teaspOOnful of flour. tabIespoonfuI on
butter and half a cup of stock or water
Cook brIskly over the fire until The fnpre-
dients are blended. Serve on slices OF
toast and drop a pnached egg in the mid.
die Of each.
Cream Muffins.-These mullins arc ex-
ceptionally light and fluffy. To make
them mix the yolk OF one egg. two table
spoonfuls Of sugar, a cupful Of milk ana
half cupful of melted butter. Slft A
little flour in which two teaspoonfuls OF
baking powder are mixed into the IIouidS-
then add the egg white. beaten to a stIH
froth. and then more flour until a stif
batter results. Drop the batter in hot
creased muffin tins and bake in a quick
oven.