| Show liI I ml U i 1 y T II I A Formal Breakfast i j I BY CORNELIA BEDFORD t L l The hour bour sot set et for tor a formal breakfast JI I should never be earlier than 10 1 nor later than 1 Those dishes 1 11 i are selected which are light In harac NI g ter and suitable to the hour bour as a steaks ti i chops eh p or fried fish flah The first course be fruit although when near I I midday a light coup Is occasionally 4 q used USeL When It is II d to u ue e fruit ri It K at the conclusion slon as well as the begin beginning JI l c f ning of the meal nal m at large fruits such as asP P oranges grape fruit or cantaloupes i may bo used for the first course and andt u L r I b or other small fruits t iii l J I i later Here la Is a breakfast with quantities 1 11 ties tics sufficient to serve eight persons I 1 t U J f Grape Fruit i I 1 i Fried Smelts Sauce Sweetbread Sw Patties i Rolls foils t j Maryland M rland Fried Chicken Hr t r Saratoga Potatoes i t ii Broiled Mushrooms 1 Salad g j ill iii i Clu Ch Cluese ese esc Wafers II I I Strawberry Sundae i r Coffee J r i Half of ol a grope grape fruit Is allowed for 1 b person In selecting pick out thin 1 t I I skinned fruit Which feels heavy accord according accordIng r t ing lug to size Ilze Insuring Juiciness Two 4 s hours before the meal mail halve each fruit i l With shears h arR or a R sharp I t l f pointed knife cut out the central core ii remove all aU see s and carefully loosen V the pulp In each section from flom Its sur Hur ur 1 1 1 rounding skin Half fill the cavity In InI Inthe the tho center with sifted powdered sugar I I add del dd a ta taM of rum or sherry F i and nd stand tand where It is 18 very cold Serve Berve I 4 on small fancy fan C plates i i Allow three large or four smaller t j jf to each person large green greer l j i J smelts those which come from nearby I waters and have not been frozen are aro aroi amt t f considered best Ha Hae them stripped I i through the gills Soak for tor fifteen min inIn minutes q I i l utes In slIghtly slIght salted gaited water after re removing removing removing moving fins t and scraping thoroughly drain well and dry on a cloth Dip i 3 each flach In egg ess diluted with two table tablespoonfuls L 4 i I a spoonfuls of warm water and roll ron In fit 11 I dry brend crumbs which have been 1 seasoned reasoned with salt and Have 4 ready a kettle half tilled filled with d depp p I s hot fat a coarse wire basket I i as ns Is specially sold for frying foi g isan advantage though not absolutely el need needful Sj fbi ful PIMe e four fish in the basket at a n aI I 1 time tinie and plunge Into the smoking fat fatI I drawing the kettle slightly to one side They will be done dona In about two minutes r Quickly draw the fat forward again and an andI I g 1 1 i repeat r until all an are done When taken t d 4 f from the fat tat drain din on a at sheet of un unglazed unglazed glazed paper spread on a flat pan and andi i q t 4 r place In the open oven oen Arrange the thea a 1 fish on a napkin on a hot platter gar garnishing garI I a ii i with tufts of parsley or bunches of Ot cress In a separate dish ilish or pretty bowl bow I have the sauce Chop I I fine one of o parsley one 4 I Z gherkin or small cucumber and antI andone antIone andI I 4 I 4 one tablespoonful of ot capers Press to toI I remove extra ezira e tra moisture then pound to together toi i gether ether to n a pulp Mix this with one cup cupful cupi i ful rul of thick deepen the tint r with a a very little green coloring r the required d number of baked II pattie ca from front a good caterer for 1 I V 0 use they need only a warming In a moderate oven Soak one no ne pair of sweetbreads in cold water changing until white Drain place In a sauce saucepan saucepan saucepan pan with a half halt teaspoonful of ot salt a adash adash dash of white whIt pepper half halt of a bay IMf a slice of af onion and a tiny bit of ot mace Cover with boiling water and simmer for tor twenty minutes Drain and plunge Into Int cold old water until chilled then dry Ary Aryan dOona an on ona a cloth loth and with a silver knife cut into dice dlce Prepare a thick cream ream sauce with tablespoonfuls two of butter two of flour Si a half t teaspoonful of salt sat a dash of cay ca erne ernp ml one cupful and a quarter of or thin ream cream Simmer for five minutes add the cut meat o D few drops of onion on 1011 juice a tiny pinch of nutmeg and stand over tot hot water for tor ten minutes Have Havethe Havethe Havethe the cases cne heated fill with the and replace the covers cover before serving servIn With these pass small French crisp cr j rolls mile Clean elean lean and disjoint two young tender chickens cutting asfor as for a fricassee Put I four tablespoonfuls of ot lard In a frying pan and when hot lay in the pieces and brown well on all sides This will tike tale from twenty to tl minutes mInute As AM cooked remove the pieces to a heated pan or dish to keep warm When Whan ben all aU done your pour off oft all but a large spoonful of f the fat tat Dredge Into what remains enough nough flour to absorb this Add slow slowly slowly slowly ly a cupful of thin cream stirring until thickened Season Sealon well and simmer for five minutes Have ready some pome cold firm cornmeal mush Cut In 1 slices then in diamonds dip each piece In beaten egg then in flour and fry in hot butter Use this as a garnish round the chicken and sprinkle chopped pars parsley Icy ley over all Unless the cook can prepare Saratoga potatoes es to a nicety it will be best to order them In such case cae spread them themon on flat fiat pans and warm arm in a moderate oven ove Take a 1 half halt pound of fresh mush mushrooms mushrooms rooms selecting large flaps Remove tho the sterna stems and pe peel l the caps cap dropping into cold water as prepared that they may keep unite When ben ready to use dry on oil a soft sott cloth turn the caps up upside upside side de down and In each half tea teaspoonful teaspoonful teaspoonful spoonful of butter and a dash dagh of or pep pepper pepper pepper per They can cnn be bt perfectly broiled un under under der tier a n gas oven oen If you OU have hae none dip each In melted butter and broil over a clear 1 fire or it is admissible to place pine pla them on a flat pan in a R very hot oven for ten minutes Serve Sene on tiny circle of at toast least sprinkling with a few drops of or f lemon juice t Romaine lettuce I should be plentiful now Use only the inner tender leaves cleansing thoroughly then placing In cold water for fer n a while to crisp Dry on soft cloths arrange arrango on the plates and serve with a French dressing dr crackers and anel either plain or Edam cheese As M dessert desert use stemmed or shallow glasses similar to those tho e needed for tor champagne In each place pla e a large spoonful of plain vanilla Ice cream cr mt over this put a spoonful of rich strawberry rl preserve preS ne and arid top each glass with a spoonful of sweetened whipped cream Coffee Colf e maybe may be served throughout the meal or at its close according to preference preference preference I |
