Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-01
'THIS is the time of the year when
the breakfast menu takes on

the breakfast menu taxes on
added importance.
II We are people of leisure and fash-
ion. out every night to theater. opera
or some social function with no press
ing duties outside the social demands.
and no children to be started Tor
school, We may follow the continental
custom Of the lightest. dalntiest posi-
BILE breakfast This can be served to
madame au lit Gin bedl or to monsieur
whenever ordered, and usually consists
of a bit of fruit and a fresh-laid,
crtspy slice of toast and steaming cup
of fragrant coffee.
Brain workers and those Of the great
middle class. who have each day GER
tain stated duties to perform want
something a little more hearty. Tor they
may not nave time or opportunity Ior
a. hearty luncheon at noon. and II the
human machine-brain and braWn-ls
to be kept up at full force there needs
be food to supply the motive power
Children. too. growing mentally ana
physically, must be we'll nourlsneo'
set with we'll balanced selection OF
foods suited to individual require
ments, and she herself presiding over
it neatly dressed mo kimono, no tou-
seled, empowered hair). can sound the
keynote of happiness for the day.
If breakfast need be early. much OF
the preparation can be accomplished
the evening before. The cereal can De
cooked in the fireless cooker or double
boiler. only needing the RESTRAINING In
the morning. Hash can be chopped.
bacon sliced, fish picked up, kidneys
boiled tripe parboiled or cornmeal
mush be ready to fry. In case warm
rolls or biscuits are desired. II any
X.
fast they can simply be put in paper
bag, the mouth of the bag twisted
tightly and set in the oven for hVe or
ten minutes to emerge hot ana ike
freshly baked ones.
With Il gas or wood range oven an
elaborate breakfast can be ready IN
half an hour, and this without great
| hurryins. A coal range takes longer
Of course, to come up in the morning.
Getting a good breakfast in short
time. however, is like everything else.
dependent on common sense and a
little headwork.
Fruit for the Breakfast Table.
If possible. always have a bit Of fruit
for breakfast This need not be ex-
pensive, but should be varied from day
to day. so as not to pail on the appe-
lite. A baked apple. little dish of
annie sauce, a saucer of any dried or
eyaporated fruit we'll cooked. an
orange or apple. banana, few grapes
or two or three hgs. a halI grapeIIuIe
or a few spoonfuls OF homemade mar
malade are not expensive, but are all
good appetizers. If water cress Is In
season or radishes. just bit adds also
TO appetite and provides the variety
that is so essential.
Cereal for Example.
.+- NJ ceraalu alone if ia an
absurdity when the markets are full
or all sorts and kinds of cereals to go
on using the same thing day after day
until the family push their dishes Of
norridee away scarcely tasted. Try a
new man. Instead OF getting big
sunply of one kind invest In hair
dozen smaller packages OF various
kinds and use them alternately IodaJ
wheat in some form Tomorrow corn.
meal or oats. The next day rice, the
folio wing day hominy. and so on, ad in
finitum. Unless one prefers the pre-
pared cereals, long cooking Is an es-
sential. II there Is not time In the
in a double boiler while one Is getting
dinner or supper at night. so that all
that needs doing In the morning is to
steam it up, and add little more fresh
~ boiled water. Many people like their
cereals nodded. In this case. cook the
day before and pour into individual
cups or molds to stiffen. Then in the
morning turn out in the bowls.
Bowls for Cereals.
As a rule the special Individual bowls
are to be preferred. Children. espe
cially, get attached to their own bowls
and think thing Is taste better in them.
1t is easier. too. for the one who serves
the cereal to remember to put in much
or little, according to the taste of its
owner. Pretty little Chinese or Japa-