FAMILY BREAKFASTS FOR WINTER
A WORD may be said here anent the cooking of porridges. There are as many theories about this apparently simple affair as there are denominational differences in theological circles. One housekeeper soaks the oatmeal overnight; another puts it on when the fire is made; another fifteen minutes before breakfast. Mrs. A. soaks hers in cold water, Mrs. B. uses boiling, while Mrs. C. inclines to having the water just hot. One stirs the porridge frequently; another says it is ruined if touched with a spoon.
On general principles, one may say that oatmeal is never the worse for a soaking, although some varieties need it less than others; that unless carefully and evenly cooked it is apt to become lumpy without stirring or beating; and that the degree of stiffness to which it should be brought must depend upon the taste of those who are to eat it.
1.
Oranges.
Graham Mush.
Sausage Rolls. Rye Muffins.
Baked Potatoes.
Tea. Coffee.
Sausage Rolls.—Make a good pastry by chopping into two cups of flour four tablespoonfuls of butter, making this to a paste with half a cup of ice-water, and rolling out three times. Have the ingredients and utensils very cold, and handle the paste as little and as lightly as possible. Cut the pastry with a sharp knife into strips about three inches square. On one of these lay cooked and minced sausage-meat, and cover it with another square of the same size. Pinch the edges together, and bake in a moderate oven. Proceed thus until all the materials are used.
Rye Muffins.—One cup white flour, two cups rye flour, two eggs, two teaspoonfuls baking-powder, one tablespoonful butter, one tablespoonful sugar, saltspoonful salt, milk enough for stiff batter. Beat well, and bake in muffin-tins.
2.
Mandarins.
Boiled Hominy.
Pork Tenderloins. Apple Sauce.
Crumpets.
Coffee. Cocoa.
Crumpets.—Two cups milk, three cups flour, three tablespoonfuls butter, saltspoonful salt, half yeast-cake dissolved in warm water. Warm the milk; beat in the salted flour, the melted butter, and the yeast. Let this sponge stand in a warm place until light. Bake in greased muffin-rings on a hot griddle, or in muffin-pans in the oven. In either case fill the pans or rings only half full, as the crumpets will rise in baking.