Show I I IN I N BY CORNELIA COR LIA C BEDFORD N MANY households h th UH breakfast question IH is a dominant dominant one and when the tho cool morning mo appear BIr the Is s forced to contrive seriously seri eri seriously to find nd Just the right dishes to follow grapes or melons fOhS and cracked heat and sultry breath breathless less day days are over when fruit coffee and toast seemed al almost too much for forThe forthe forthe The slender lender appetites to tolerate yet he careful housewife who has regard re rd I lor for the th health and happiness s of her household llOU will be wary for tor some iOme wo weeks ks to come how she serves chops I sau ages hearty hll hl ty pancakes and f lIther flier which will be in or 01 u tl 1 i r when zero weather feather demands larger applies of ot fuel fuei to io maintain the vital vila vitali I lit fi i ts ItS s Through September and until cut short abort the supply there are aret t any uny vegetables which will furnish a av v a ted lied succession ion of dishes appetizing th tying yet not too heavy Tomatoes are such Buch universal favorites d one may be sure they will find rind a av aL v i L when served as the tho main dish or breakfast A dish dl h whIch had bad its in eption In Penns great city is ie ex melt good Wipe firm ones one of me Hum um size and halve crossways Dip r fach cadI cut face in flour which has been rally salted alted and peppered then place flat fat side downward in a pan containing wo teo o tablespoonfuls or more of sizzling hot button butter Cover closely closey and draw a little to ono one side illde that they may cook tender without burning Do not turn 11 n I the pan when tender under slight pressure run a lit cake turner under each and ind f nd transfer them browned side upper uppermost uppermost uppermost most to a hot platter Have ready two thirds of a H pint of ot hot milk Add to tho the fat tat In the pan sufficient flour to absorb the free grease cook for a mo moment mot t ment then gradually stir In the hot milk Let boil boll up once stirring rapid rapidly J ly add salt and pepper if it needed and andt t train round not over the tomatoes Garnish with a few fo bits bite of parsley par A somewhat heartier dish has a 8 Ger German German Gernian man nian origin With a sharp knife peel some Mme firm tomatoes From rom the stem end of each scoop out a tl heaping tablespoonful Chop this and mix with a small onion which has been minced tine and browned in a table tablespoonful spoonful I of butter add a high season ns of or salt and pepper and for six to tomatoes tomatoes matoes a 8 tablespoonful of chopped parsley arsley a tablespoonful of melted but butti ti r and a scant cupful of fine stale bread brad crumbs A broad long boat i shaped earthen dish is always used but any finy heavy earthenware baking dish sill ill do Butter the dish and place the tomatoes close clo c together In it Put In each ach a small aman spoonful of the mixture and distribute the remainder In the interstices in interstices Interstices between the fruit Over all sprinkle a thin layer of ot buttered crumbs dad aid bake for half bait an hour in to a hot oven 0 nv en n When nicely browned break raid drop an ogg egg into each ooch tomato and return to the oven Just long enough to tot yet et t the whites then send bend the dish dl h to the till table For broiling cut rather flat fiat tomatoes In halves halos without paring Dip each cut tide M into molted melted butter then Into fine I bread tread crumbs and find arrange in a fine wire 1 Toiler Dust with salt and pepper and i broil at once ones over ovel a hot fire lire As soon soona as a well browned on both sides transfer to t a hot platter and drop d op a bit of butter hutter MI 11 each piece before sending to the ta taA taN I N lh A raw tomato omelet Is I one of the thed ci d ways of ot serving eggs For Foi a ai I i fure 3 omelet pare two til in potatoes and amI cut In die dil dilal dieS S v abon ason al on with salt AU and pepper and let leti f i and aid In a colander until needed Matt Mattill ill 11 liquid may be drained off oft Break tiu hi III eggs e S in a bowl add two tablespoon Ills nis of or warm water and beat with a aik ik until well mixed nixed but not especial light Heat a teaspoonful of butter 11 n i the he omelet pan shaking until it H is isi i t ctr uly greased and smoking hot Turn i i th t eggs eg and shake and stir sUr with a ai I i 1 utula tula 1 ltd or broad bladed knife until the mixture fixture is I quite thick and almost t ready j set fOt Turn run in ht quickly about three I of or the diced tomato sprinkle t Ill II li with salt U and pepper I and at once h hl sin gin in to fold the omelet Turn out on hot not dish and arrange the remainder if P the tomato around it ft p Egg gg plant will be in market for Cor some BOtne ui tilts e and makes maJus a good satisfying P PHI Peel el it the preceding even ev tag lug cut in thin slices and pile Ill on one oie o mother sprinkling each thickly with YUh tit alt Over all aU place a II plate and aw a 1 I weight ight By morning the acrid ju jule jLe e will w bo be pressed preYed out Dip each alce ice dither ither t in seasoned flour or use first erg t fg ri i muted diluted with Uh a little water then plenty tf at f fine fin stale bread breed crumbs Drop a iW slices at a IL time in a IL kettle partly parti filled with smoking hot fat tat and cook to toa torr a rr delicate brown then drain for a mo ment on soft sort paper or 01 saute quickly in a little hot fat Cat in a shallow pun pan n nHoth Both Hoth methods are well liked In local loal localities localities I where egg e r plant cannot be pro I substitute large cucumbers Slice SlI I lengthwise and proceed in the same way as for egg plant except that there I Is no need to press pr out the juice When vegetables pall there are many ways of presenting eggs Try Tr hard boiling boUin one for each person boiling bollin them for half an hour that the yolks may be mealy instead of ot heavy Drop into cold water for five minutes then shell hell and carefully cut each lengthwise into halves Butter a shallow dish and II place the eggs er a in it cut side dow downward Thicken a cupful of ot rich milk with one tablespoonful 1 abl of flour diluted with cold milk stir and boll boil for a moment sea lea season leaon son on with salt aalt and pepper and add two or fir three tablespoonfuls of ot chopped cold coldham coldham coldham ham Pour over oyer the eggs Over this i I press pre through a n sieve one boiled yolk shaking to give an even covering Add Adda I a sprinkle of chopped parsley and place in fn a hot oven for five fire minutes This i is especially dainty when served In individual in individual dishes To a plain add a Spanish fill fillIng lug Ing and the eaters eater thereof will HI vote for fora fori a i frequent newal of ot the same ame dish hoP fine of ot a R sweet green pepper rejecting r aW aU seeds of If a pound of t fat bacon and one medium sized white onion Put these together in a 8 saucepan and cook slowly until the onion begins to turn color then add addone addone addone one pint of cut raw tomato previously skinned or a scant pint of the canned article Boll down don quickly until the mixture is the consistence of or a good sauce As A a rule neither n salt or pepper are Ire needed n ed but it is I best to taste Make Maker Makei i ia a i r plain omelet ate u usual and just be before before I fore folding put a few tew spoonfuls of or the I filling in the center pouring the re remainder remainder round the omelet when Wh n on the platter Eggs Egga which have hae been carefully Poached may be arranged In hi individual baking dishes Cl hn covered with th various i and placed in the oven just jUlit long I Houch to make all hot through These i 1 eke ike k their names from the sauces or u used ad A spoonful of ot to tomato tomato tomato mato sauce followed by a thick sprinkling sprinkling ling bf f grated cheese ohM la is a n general fa chopped chapped ham or oreon reon pepper may rosy be bG substituted for far the choose cheese i |