South Bend news-times. (South Bend, Ind.) 1913-1938, 1921-07-16
SOLVING BREAKFAST
PROBLEM FOR SUMMER

The breakfast habit is so deeply
and firmly established with most Of
US that the day is not properly start
ed unless we have it amid its usual
surroundings.
Few housekeepers. however. real
lie the necessity Of changing the
character of the meal with the sea-
son, and were II not for the rebellion
OF natural seIective taste. we would
keep eating the same foods the year
around without regard TO their ef-
feet on our constitutions.
Meat dishes. heating cereals,
heavy hot breads and the usual
stewed fruits should be set aside
from the last Of May until Septem-
Der. This does not mean the cut
ting out Of all the hot dishes. but
using a different selection. The fol-
lowing suggestive menus and meth
DDS Of preparing and serving them
will prove a delightful change for
many housewives:
July Breakfasts.
Berries with powdered sugar.
Dreamed eggs. Cinnamon toast and
coffee. Wash and serve the berries
with their hulls on so they may be
dipped in sugar. Use cold, hard
boiled eggs and slice or quarter them
into a fresh cream sauce. Slice the
bread, cut off the crusts, dip in beat
en- egg to which a little milk has
been added then in mixed CHINA
mon and sugar. Fry quickly in hot
butter. pile on a hot plate, and serve
with the coffee.
Stone enough fresh cherries TO III
a fruit saucer and dust with pow
prepared and dust them each with a
little -four. 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. OF baked apple and cream,
hot, buttered rice with maple and
walnut sauce, buttered toast fingers
and coffee.
Chilled canteIope, eggs poached IN
honey on toast. and cafe au Taft.
Serve the fruit IN the usual way.
Cover the bottom Of a small frying
pan with honey and when hot poach
the eggs n II the same as IN water.
The honey may be strained and put
away for future use. Make a 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
powdered sugar. creamed fish lightly
Drowned in ramekins. quick biscuit
coffee or cold cocoa.
Rhubarb Jelly and cream. chicken
Iivers on toast. popovers and coffee.
The chicken livers for this use are
boiled until done. They are sliced.
q little thickered brown gravy Is
a17ad 70 them and they are pvt over
the toast
August Breakfasts.
Peaches and cream. creamed let
tuce on toast. French toast and COT
fee. Wash the firm hearts Of two
heads Of lettuce, dry and chill, then
cut in convenient pieces. Have
ready a welI-sea soned cream sauce,
cook the lettuce In It for FIVE or
more minutes and turn over the
toast. French toast is slices Of bread
dipped I'm egg and a little milk beat
en- together. busted with sugar. then
fried until a golden brown IN butter.
B,ueberries and cream, broiled
mushrooms on toast. fruit mullins.
coffee. tea or cocoa. Let the mush-
rooms stand IN slightly sailed water
for Eve minutes after they are
peeled. Then dry them. butter them
wei and broil them. quickly. Small.
seeded fruits Ike blueberries are
best for the mullins.
Pineapple cereal and cream,
broIed blueAsh OF shrimp fritters.
hot biscuits and coffee. Make the
cereal as usual and when & be-
gins 70 cool add a cUpful OF grated
pireap ple 20 Il. Turn into individ-
ual roulds 20 set and serve with
cream. Serve butter and parsley
sa,,ce -rf+N the fish or The frftfera