New-York tribune., 1918-06-02
PLANNING UNUSUAL,
SUMMER BREAKFASTS
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by MARGARET HAMELIN

10 THE average housewife an appetizine
breakfast seems to be more difficult to
plan IN hot weather than at any other
season OF the year. Appetites are ant to be
caprlclous after night of heat and humidity.
and the thought of the average American
breakfast, consisting of cooked cereal, more
OF less nearly course to follow, hot coffee and
possibly not bread, is certainly not tempting
Why not break away from the idea of the
cut and dried" breakfast that probably YOUR
grandmother and grandmother served.
and surprise the family with something differ
ent That Will appeal to them by its novel SER
vice? ~
Fruit is almost always welcomed, and there
Is nothing more delicious on a warm sultrv
morning than chilled berries, a cold fruit com
pote or an iced melon. Sometimes, however.
the wage Garner thinks he cannot wait for the
service OF separate fruit course, and in that
event the fruit and cereal may be combined
Any OF the uncoOked cereals are excellent
with any juicy fruit, and cooked cereals NAV
pc moulded, chilled and served with crushed
1rult puree In moulding the latter the stiffiy
hip whipped whlte OF an egg or few spoonsful of
"hipped cream may be used, thereby adding
10 the food value Of the dish, and the following
courses may be very light
vary the cereal in the same manner as the
1ruits and remember that the various wheat
pieparaIiohS must be conspicuous by their alb.
Sence.
Simple vegetable dishes are particularly
good Tor the summer breakfast and grilled or
baked tomatoes, corn oysters, a vegetable
souf1ie, are suggestions that will all be found
worthy of a trial. Radishes watercress cr;sn
lettuce, chilled sliced tomatoes, and. in fact
almost any edible green should have a promi
hent place on the summer breakfast menu: For
not unt!! tried does one realize what wonderful
cocktails and 'appetiZers" they are
Shced cucumbers embedded in cracked ice
may at hrst thought seem rather out of place
at breakfast, but when fish or even the
pieoelan flsh cakes are included in the menu
they VIII be much appreciated accompani-
ment.
., Eggs are fairly reasonable in price during
the summer months, and may be served OF. one
or two mornings during the week: few
tnlngs are more tempting on a hot summer
morning than light, puffy omelet, cooked ito
turn; Filings for these omelets may con-
OF cooked vegetables, minced sauted onions. or
few spoonsful of chill sauce (Which gives a
delicious Spanish omelet)
When 1t comes to the breakfast beverage,
not coffee is certainly "heat producer" as
even the lovers of the fragrant brew must
concede; but iced coffee with cream acts as a
miid stmuant and if slowly slipped the cold
ness is not injurious. Do not make the mis-
take OF using coffee that has stood with the
grounds for several hours for making iced
coree 1t Is best when the fresh beverage is
iced at the table %
Both clam bouilon or broth and tomato
ooualon are also good summer breakfast
beverages; these may take the nlare of ths
customary cereal course following the frn;r
Serve with toast strips or squares and hut Ettls
else VIII be required. Both of these varieties
OF oouillons are excellent when iced. or a little
geia'lne M may be added and they can be moulded
anu ana SET IN the Ice chest the night before.
Jellied tomato bouillon for breakfast NAV Saar,
an innovation, but taste it before Won utterly
condemn It, Food ruts ard ironclad habit.
cost US many pleasant surprise.