The Birmingham age-herald., 1917-08-05
BREAKFAST By Scale Harris, MI. ID.

order to save food, and oftener because they did not have It, parents sent their children to school without breakfast. Their teachers observed that the chil- dren did better woork after the luncheon which was furnished at the school After these observations had been made the children were given breakfast regularly and their ability to learn was greatly increased. All of this proves the harm fitness of the fad to go without break fast.
 The continental breakfast" consisting of rolls and butter. with cup of cof- fee, has been adopted by many who copy European ideals; but they forget, or do not know, that the Europeans have lunch at 10 or Il o'clock in the morning, when they eat bread, butter, cheese. and often meats, and take another cup of coffee, or tea, or, in Germany and Aus tria, a stein of beer. We should learn all that is good from other nations, but should not take up their errors. The Eu- ropeans are 50 years behind Americans in living habits. The best work on nutri- ton that has been done has been by l scientists (Crittenden, Atawater, Long 1 worthy. Lusk and others), of our own nation, and we should follow their teach ings.
 | THE RATIONAL BREAKFAST-The l rational breakfast should consist l of foods that are easily digested and which supply the body with the right amount of the proper articles of nourish- ment.
 l We should begin breakfast with fruits, because fruit acids, having a delicious flavor, stimulate appetite and they also | increase parlstalsis (moyement of the | intestines. Fruits have little food value for their size, but the fiber (chlorophyD of fruits provides bulk to the intestinal i contents and favors normal bowel 1 movements
 1 Heat and energy are best obtained l from starches and fats, hence we eat for our morning meal the cereals Goat meal, cracked wheat, corn meal gruel, or "mush," "grits," hominy, rice or the ex- l pensive commercial 'breakfast foods which are made from wheat, corn, rice i or oats). Milk, cream and sugar, or but l ter, are eaten with cereals because they add flavor and because they also have 1 high fuel values. Those who have good digestions may leave off the cereal and eat corn, wheat or buckwheat cakes with i butter and honey, or syrup.
 Enough protein for breakfast may be | derived from one egg and from that in | cereal and milk Since meats are harder l to digest and remain in the stomach i longer than other foods; and since we have learned that only small amount of protein is needed each day and that 1t is best to take meat only once in the "A hours, it should be eliminated from 1 the morning meal, except perhaps by the man who is performing hard physical labor.
 The following list of foods-expressed in portions of about 100 calories-gives a wide variety for the rational breakfast: FRUITS-In season (only one variety at meaD; F small cantaioupe, me- dium size peaches; an orange; F grape fruit; stwaberries; bfackberries rasp- berries; baked apple; or prunes. Su- gar q to 2 teaspoonfuls may be eaten with the fruits that are very acid), and cream or milk may be added to berries, baked apples and prunes. The idea that milk or cream should not be taken with acid fruits and berries is not based on physio- logical facts. Berries, prunes, or sliced apples may be added to the cereals.
 CEREALS-In portions of about 10t caiories: or tablespoonfuls of oat- meal, cracked wheat, cream of wheat hominy, grits, corn meal gruel or rice or to tablespoonfuls of puffed rice corn flakes or other light variety ol breakfast foods. Two tablespoonfuls oi cream or ss of cup of milk with tht cereal adds another 100 calories. A tea spoonful of sugar adds about 50 calories more. A medium sized potato 600 cal ories) may be eaten instead of a cereal The cereals should be thoroughly cooked
 preferably over night, in a "fireles
 cooker"
 EGGS-One large egg contains abou 1C0 calories, or one of medium size, abou
 75. It may be boiled. poached. or scram