Democratic Sentinel, Volume 13, Number 33, Rensselaer, Jasper County, 6 September 1889 — Breakfasts and Luncheons. [ARTICLE]

Breakfasts and Luncheons.

At no season of the year does it require greater ingenuity and culinary judgment on the part of the housekeeper to provide inviting, relishable meals for her family, than in summer and early fall. Avoid monotony in the bill of fare. Fruit should be served at each meal. The following makes a very good breakfast: oranges, poached eggs, with white sauce, dry toast, cold sliced roast veal, Jamb garnished with parsley, crisp white lettuce, oat meal, cream, sugar, breakfast cakes, and clear, fragrant coffee. Or another'equally good bill of fare is fried chicken garnished with fried mush, baked potatoes, jelly-cranberry, or currant, oat meal muffins, sliced tomatoes, muskmelon, rolls, coffee, etc. For luncheon it is frequently deemed necessary by the prudent housekeeper to utilize the meat and vegetables left over from the previous dinner, and if care is taken in cooking and seasoning, very tempting dishes may be evolved. Meat, toast, potato puff, variety salad—made by using two or more kinds of vegetables into a salad bowl and pouring over all a simple dressing of three tablespoonfuls of vinegar, to two of salad oil, seasoning with salt, pepper, and a little dry mustard. With fruit and good tea, coffee, and chocolate, this will make an inexpensive and palatable luncheon. Cold meat may be converted into a number of appetizing dishes, and the same is true of vegetables.— St. Louis Magazine.

Frozen milk, it is asserted, may be kept in a fresh state indefinitely,' and many steamers sailing on distant voyages are now provided with steam refrigerators, in which milk and other foods may readily be preserved for any length of time.

Power obtained from a fall of water a mile distant is to be used for lighting the tower of Segorbe in Spain.