Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1921-06-12
The Home Kitchen
Copyright 1921 BY Newspaper Feature Services. Inc.)
Solving the Problem Of Cool Breakfasts
on Warm Mornings.
BY jeanette Young Norton
Author Of Mrs Noytons Cook Book"

Ss~~As~ SsssesSS
Solving the Problem Of Cool Breakfasts
on Warm Mornings.
The breakfast habit is SO deeply and
firmly established with most Of us that
the day is not properly started unless
we have it amid its usual surroundings
Few housekeepers, however, realize
the necessity of changing the character
of the meal with the season, and were
it not for the rebellion Of natural Sc
lective taste, we would keep eating the
same foods the year around without re-
gard to their effect on our constitu-
lions.
Meat dishes, heating cereals, heavy,
hot breads and the usual stewed fruits
should be set aside from the last Of
May until September. This does not
mean the cutting out of all the hot
dishes. but using a different selection
The following suggestive menus and
methods of preparing and serving them
will prove delightful change for many
housewives:
June Breakfasts.
Strawberries with powdered sugar.
Dreamed eggs. Cinnamon toast and cof-
fee. Wash and serve the berries with
their hulls on So they may be dipped
in sugar. Use cold, hard boiled eggs
cream sauce. Slice the bread, cut off
the crusts, dip in beaten egg to which
a little milk has been added, then in
mixed cinnamon and sugar. Fry quick
~ in hot butter. pile on a hot plate,
and serve with the coffee.
Stone enough fresh cherries to fill a
fruit saucer and dust with powdered
sugar. Have fillets Of sole prepared
and dust them each with little flour.
Then fry quickly in hot butter, garnish
with sliced. grilled potatoes. and serve
buttered toast with the coffee or tea.
Serve fresh apricots pared, sliced,
busted with sugar and covered with
cream, or baked apple and cream, hot.
buttered rice with maple and walnut
sauce, buttered toast fingers and cof-
fee.
July Breakfasts.
Chilled cantelope, eggs poached in
honey on toast. and cafe all lait. Serve
the fruit in the usual way. Cover the
bottom Of small frying pan Will
honey and when hot poach the eggs in
it the same as in water. The honey
may be strained and put away for fu
ture use. Make small quantity Of
very strong coffee and sweeten while
hot. Strain and thin with cold. rich
milk or cream to the desired strength.
Chilled raspberries busted with pow
dered sugar, creamed fish lightly
Drowned in ramekins, quick biscuit, cot
fee or cold cocoa.
Rhubarb jelly and cream, chicken liv
e.s on toast. popovers and coffee. The
chicken livers for this use are boiled
until done. They are sliced. a little
tnlckened brown gravy is added to them
and they are put over the toast.
August Breakfasts.
Peaches and cream. creamed lettuce !
on toast. French toast and coffee. |
Wash the firm hearts of two heads of |
lettuce. dry and chill, then cut in con- /
venient pieces. Have ready a we'll |
seasoned cream sauce, cook the lettuce |
in it for five or more minutes. and turn
over the toast. French toast is slices
of bread dipped in egg and little milk
beaten together. busted with sugar,
then fried until golden brown in but
ter.
Blueberries and cream, broiled mush-
rooms on toast, fruit mullins, coffee.
tea or cocoa. Let the mushrooms
stand in slightly sailed water for five
minutes after they are peeled. Then
dry them. butter them we'll and hroil
them quickly. Small, seeded fruits like
blueberries are best for the mullins
Pineapple cereal and cream, broiled
bluefish or shrimp fritters, hot biscuits
and coffee. Make the cereal as usual
and when it begins to cool add cupful
Of grated pineapple to it. Turn into
individual moulds to set and serve with
cream. Serve butter and parsley sauce
with the fish or the fritters.
Copyright 1921 by Newspaper Feature