Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-06-14
nv MRS. NJ. A. WILSON

vp~0'. i'nt RI, t;,osss s rM.ss:si;vtaaj Mss; A. "'"'"'
THE French or Continental break.
II fast usually consists OF rolls and
..s.a~-the dainty crisp little crois-
snts are served with a cup OF cafe au
The aeienner is really the 6rst meal
"a thc dny--this ia the luncheon. Now,
y,.s the war, thanks to- the soldier
,s.Sd;e cosmopolitan breakfasts are to
tn,,nd In MANY OF the little as well
W IL the Biz cafes Of France. And the
..ncb housewife, quick to grasp
x,rr. mas amended her usual coffee
rn,,s with fruit and few other
IMT IiM,.ts and dainty breakfast dishes.
Msrv attractive glass aauters, from
49, Ssys AZ long ago. are being resur-
uo .sd to serve the breakfast fruits and
r,ust confess that their pristine
.sniiness lends a very attractive back
ssnnnd for the stewed as well as chose
Hst are fresh fruits. .
tonnd that the French housewife
.x.,,s the prunes and apricots In little
S,.hsn casseroles, using very little
-. and the result is that these fruits
most delicious and 70 entirely diff
x,.r, from those that come to our
tables. ,
r,o breakfasts are planned here for
Cbilled Rsspberries with Cream
Buttered Eggs
Baked Prunes
Baked Apricots and Raisins
Onelet aux Fines Herbes
Butter Rolls Conee
~ stewed Applcs
ouite Americanised, indeed are
r. nisn and serve the first menu
wash the chilled berries In cold water
and lift on cloth To dry. NOW cover
= n,ete with q dainty paper dolly AND
cn this pile the raspberries. serve ON
: large plate with a Hat jug OF cream
a. perhaps with little dish of wnipped
csssm. Always serve confechoners
snsnr with the fresh fruits.
fhs little individual cocotte or
,.n,eiIn plays an important part in
French cooking. II makes very at
tysetiye service. Rub the little glass
~ tarthenware ramekins literally with
butttr; open an egg In each one ana
thsn pour two teaspoons of melted
butter over the egg. Set In pan con-
tsinins warm water. Place in an oven
untiI let. This dish may be prepared
An the top OF the stove, but care must
M taksp not 10 permit the water 10
boil into tho rarnekins. Now, while
tbe eggs are cooking, mince very tine
Three branches Of parsley,
LITTLE chipes.
Ttrtest DE Of garlic.
Chop until the herbs are almost IN q
Saste and then add
Too tablespoons Of butter,
Ore teaspoon Of cttsup,
One. half teaspoon OF salt.
Ono. fourth teaspoon Of pepper,
Fe,o drops Of lemon Juice.
Work 10 a smooth paste and then
place a little on each egg. as IL scei
10 the table. This amount Is for 81,
egg.
Try this way Of preparing toast
Cut the bread from the loaf and have
The slices about one e-hBlt inch thick
Trim the crusts and then cut each
slice in half. Toast lightly aud dip in
melted butter. Lay on paper doilici
yn hot platter. Cover with napkin and
ssrve at once.
To prepare menu No. 2:
Wash one half pound Of apricots in
Aenty Of warm water, lift into a deep
tssserole and add
One .halt package Of seodlets rdfstns,
One half orange, cut IN thin sftces.
One and one.hoIf cups of bollino
eoter.
Cover and place on an asbestos ma,
1ver the simmering burner and let cook
slowly for one and one-half hours.
Cool. Serve this breakfast fruit In
Atne china ramekins with a spoonful
1 "hipped cream.
Omelet aux Fines Rerbcs
The herbs must bd prepared before
ne cmelet-.so gather
Eip branches Of pnrstep,
Small handful OF chipes.
One small Icek,
One onion,
One green pepper.
BIT OF gorlto.
Wash the herbs and remove the seeds
nom the peppers and then chop tht
mixture very fine. Now place one hall
cup of bacon fat In skillet and wher
hot add the herbs. Cook very slowly
and cover closely. so as not to brown.
Now break five eggs in bowl and
add
One.huf oup Of cream,
Pinch Of salt.
u. Beat with wire spoon to blend and
Then place a tablespoon of salt in q
skillet and with paper--soft piece
rub well to make tho surface smooth
wipe with dry cloth and then plac,
IN the prepared skillet four tablespoon,