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Show Once ib week ?drs.Tlummer has griddle cakes, tender and light, made of sour milk, soda, Bait and flotir. She gets her maple syrup in gallon cans. Tom thinks them a sufficiently hearty breakfast without meat, after the fruit and wheat courses. "Milly, von never have steaks, chops, rolla, ham and eggs, nor fried potatoes for breakfast nowadays," said Tom after several weeks. "There is not the faintest flavor of a boarding house breakfast about ours. You don't even have stews, nor hash on toast," added he enthusiastically. "Whatever is left over I eat for my lureicon when you are not at home, Tom," was (ho answer. C. A. Cuezvy. ihfS FIRST MEAL ICreevy, Who Appears to Know. Lb to Tell How Bad It , j Sometimes Is. Leiees A BEEAKFAST. i a Grumbling Husband Pro-led Pro-led the Best He Had Ever I Eaten. Lrflsons are weaitny and nos-I nos-I Tbev give elegant dinners and I . it their every day table is, fe list 1"eer- 1 know for 1 f invited gnt onewek. Our l-as invariably cut np oranges r' I have never wanted cut up sngar since. Bnt the break-fvelfft break-fvelfft a lasting impression on I especially has that of Sunday. I hail a paneer of half cooked oat-l oat-l 'TPry thin milk. Even the dell de-ll polite could not Induce me to I, Then there were ohops and I brown bread. The count was Chops averaged one apiece, f.over; slices of bread one apiece rer. ' Presently Frank reached l,',,c over slice of bread. k," said his mother reprovingly, In? piece for Hannah." I Frank, "can't I have all a I want?" E couldn't, aa5. like myself, went I to church. Is fact, not fiction. Ilim breakfast is the meal that L,3t from indifferent honsekeep-I honsekeep-I pinny wives sigh for the conti-rnlls conti-rnlls and coffee in place of the :i;il meal that custom and climate 1 nf Americans. iFlnmmer, a charming young II woman, told me, with tears in L that Tom had spoken his first Ivnrd to her dear Tom, who I to love and cherish and the Loon was dimmed and life waa I Tom had said that the break-I break-I re only fit for a boarding house, I might as well not be married, from was heartless, but his wife Iravo and good thing. She deter-I deter-I to make a study of breakfasts and lire tho level of a boarding house I ,So we talked it over and tc- made a few purchases. I next morning when Tom came I to breakfast the table presented iting appearance. It was covered L pretty red cloth. At each place a fruit plate, covered with a red L end finger bowl. On one side plate lay a saucer and spoon; on her the white napkin, knife, fork, ttle and butter plate. In the cen-;hc cen-;hc table was a basket of Newtown k grape fruit and bananas. Tom l pleated. Ho was soon in the I" of a crisp, mellow apple, giving pieces delicately pared to hia wife, nv do you eat these things?" said holding up a grape fruit as big as y'slieud. it through the middle, across the :is, cud give me one half." n did so. w look," and Mrs. Plummer dex--ly removed the pulp with a spoon he saucer. u must not got a seed or any of hite part of the rind into your i. They are very bitter," con-1 con-1 Mrs. Plummer. a will have raw apples and grape r oranges every morning, Tom." grape fruit is a compromise be-a be-a lemon and orange and deserves i universal favorite. i liked it. After cleansing their Irs and wiping them on the red nap-I nap-I the fruit dish, apple parings and I'ere removed. In took up his morning paper to I the frown of disgust which the Iht cf half sodden oatmeal had in-1- The girl entered with a dish of ltd wheat," and a red glass pitcher of i. "Only the tops of two bottles," fcmed Mrs. Plummer. "The rest I' milk is just as good for cooking." ' lie the way Mrs. Plummer prepared riieat. A baked bean poc, as it was i'l, had been purchased on the pre f day. At 3 in tho afternoon she I'vo nips of wheat mixed with one I m of salt, and a quart and a pint I iling water into this pot. Without Figor stirring if was placed in a I wen and baked several honrs. It I then taken out and allowed to cool. . re morning after the lire was mado p put back into the oven till wanted 1'wakfabt. Then, steaming hot, it I Wted in solid lumps of sweet, ten-Iwrnc'ls ten-Iwrnc'ls crowned with two inches of Ih or jelly into the dish for the Phis is the nicest stuff I ever ate," I Tom as he passed his saucer for prd time. "Really, Milly, I don't l:t much else to eat," added he. Hever feed me upon oatmeal again; I'1 Plebeian dish beside this." jAnd so cheap, too," murmured Milly; I ' two and a half cents for all this." I ie last course of this breakfast was a I1' relied omelet, cooked for one on the griddle in the fat of bacon. F eggs well whipped, a little salt and third of a cup of milk composed this t whbh would have been far less sa-I sa-I cooked in tho usual way as one I . fat omelet. I m ate his with a crisp slice of bacon I ht of bread and butter; drank his T11, then going straightto Milly, took I.',11 Mb arms, kissed her, and said: I'm sorry I was cross to yon yester-f yester-f on are a first rate housekeeper, I. tne dearest little," etc. I B'w the next time I saw Mrs. Plum-f Plum-f 'hat love had returned, f favwite dish of the Plnmmers is I ""ash. It i8 prepared by soaking the I ovr night, boiling it in the morn-l.th morn-l.th twice as much raw potatoes for I' n how. The water is then drained I litter, a tiny pinch of summer sa-r sa-r sad a few drops Worcestershire pare added. It is then packed into P10? pan with beef drippings and l;lowly on the range. ' I . 1 'nenner bought a dozen earthen Hand baked her eggs for breakfast I , 15 her rule: " Drop an egg into the or ueer, sprinkle a little salt and I J ith a few finely grated bread r1: pnt a piecB of bntter in the I 8 hake ten minutes iu a meat I ith a little water in if I - rs and the meat of lobsters can I d in these shells. Use a tea-I tea-I ,'nf oyster liquor with the oysters I 8 talilepoon of milk with lobster. f'.. -e hovering of bread crumbs be a than for egg . . |