Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-03-02
WINTER BREAKFASTS.
UBy Cornclia Bedford

To many persons breakfast seems t"
b. the least important meal of the day.
In reality it is the most important. for 1T
Is presented to us at the hour when, in
too many instances. we are least fitted.
both physically and mentally. to cope
with the problem of the hours of day
Tight which confront US. Careful thought
should be given to it by every woman
who has The well being of her family at
heart. and it should be the hest cooked.
best served and brightest Of our three
daily meals.
a this season of the year the demands
On the system are heavier than in sum-
MGR; not only must we eat such foods
as will build up WORKOUT ISSUE but wa
must add those which give a largo
amount of heat. force and energy in
order to cope with our cold climate
Those members of our families who are
IN business, as we'll as the children who
attend school, need q warm and nutri-
lious meal which will sustain them
| through the hours of work and study.
icrc are four typical menus which, II
| properly prepared and served. will provo
'ourishins as we'll as tempting.
Fruit.
Cereal Sugar and Cream.
Beef Outlets with Tomato Sauce.
l.atticed Potatoes.
Pop overs. Coffee.
Cereal Sugar and Cream.
legs Baked in Gravy
flashed Brown Potatoes.
Corn Dodgers. Coffee.
8.
Cereal. Sugar and Cream.
Kidney Outlets. Potato Puffs.
Nuffins. Coffee.
Fruit.
Cereal Sugar and Cream
Bacon. Scallopcd Potatoes.
Federal Bread Coffee.
In too many fruit for breakfast
* looked upon as a luxury. 1t is true
that majority of fruits possess low
nutritive value. but they contain 80 many
natural acids. blended with the proper
proportion of water. that they serve to
both stimulate the system in general and
give to the blood the salts and acids
which will dispel scurvy and kindred dis
eases.
Perfectly ripe. fresh fruit cannot vel
be improved upon. but at this season oil
the year it is extremely limited in variet!
and quantity. With modern methods Of
handling and storing. good apples can be
had at a moderate price until the end o.
winter but ii is the only native fruit OBJ
tainablo bananas and oranges ar
equally good and inexpensive. Should
none of these of attainable. or should ",
desire more variety. we have an endles.
resource in the shape of dried or evapo'
rated fruits. All such should, after
preliminary examination. he thorough!
washed. then soaked in sufficient cole
water to cover for fully twenty.fOu
hours; when this process is omitted the!
lose considerable in tenderness ant
Havor. After soaking cook in a double
boiler until tender but unbroken. addin;
ruch sugar as is necessary few mo
ments before taking from the fire. Fo
breakfast service they should not b.
made too sweet.
When fruit is served fresh there il
,oom for much artistic display. Apple
should he polished carefully. piled in
Iprigs or leaves of any green obtainablc
oranges may have the skin slit Longitude
nally in six or eight strips, each stri
:urvcd down and doubled on itself lik
rose. or curved outward like the petal
lily: bananas. after wiping. ma.
have section of the peel pulled down
hen replaced thus facilitating its re
noval when ON the plate. Stewed o
cooker fruits are best served in indvid
nal dishes.
Cereal foods are nutritious and. Whe
properly prepared are easily disgested
Such preparation. however. means thor
>ugh cooking, otherwise we put into on
Iomachs n pasty mass of partly cooke
ltarch which is liable to fermcnt an
give rise To gastric or intestinal disor
1crS. Oatmeal. cracked or whole wheat
~ any other grain in its original state
equircs from eight to twelve hour
steady cooking. Cereals which are part
lily cookcd-n the usual package forr
require usually three times as niue