Evening star., 1921-02-18

as thick as rich cream. Season with
salt and pepper. add the minced
potatoes and eggs and place on the
back of the stove while you make q
dozen slices of toast. Here are some
suggestions for breakfast for every
day in the week:
In most families Sunday is the
only day when break "a st can be eaten
leisurely. with all members of the
family present. Discard from the
Sunday morning breakfast table any
thing that is served on week day
mornings, coffee, of course. being the
one exception to this rule. In the
following suggested menus for Sun
day breakfast. the fruit and cereals
may be changed to give variations:
Orange Juice
Prepared Cereal With Cream
Broled Mackerel Potatoes Boiled in Jackets
Toast
Coffee
Cold Stewed Aprcots
Rice Boiled in Milk
Parsley Omelet Golden Mullins
III.
Grapefruit
Prepared Cereal With Cream
InOpS frencn trleQ DOtatOSS
Hot Rolls
Coffee
".
Baked Apple Sauce
Oatmeal
Sausage Rolls Buckwheat Cakes
Coffee
Sliced Bananas With Cream
Prepared Cereal
Baked Bean Croquettes With Cream Sauce
Boston Brown Bread
For this breakfast you will find it
well 70 have something that can be kept
in the house from Saturday. Try fish
| cakes and cornmeal gems and molasses
cookies This with a fruit and a cereal
will form a hearty meal.
Tuesday.
Open up a can Of baked beans and
| serve them piping hot with toasted bread
or brown bread and doughnuts. 1t is
| nice to always have q little sweet to
finish a breakfast with.
Wednesday.
Have hamburg steak and graham
rolls Buy some stew meat, remove the
sinews and put through the food grinder
II you haven't good piece Of suet to
| grind with it. use a nice piece Of fat
pork. 1t gives even a better flavor. Do
this the night before, and in the morn
ing add an egg to make it stick to-
sether, some salt. pepper, and a chopped
| onion, or q spoonful of kitchen bouquet.
! Mix we'll and fry in small cakes.
Thursdny.
Try griddle cakes and sirup, either
corn or maple. II you haven't any on
| hand. make the sirup yourself. To
rtpY nf t0ht t,rn 4
| one cup Of water and boil it until 1t
| is sirupy. not until it spins thread,
| for that is too thick. You can tell by
cooling it a little. A few drops of va
nilla extract gives it nice flavor.
To make the cakes, take one-half
cup each Of graham and pastry fiours
| and handful Of cornmeal. Mix with
milk enough to make a batter that
| will run from the spoon, and a tea
spoonful of baking powder. They are
even better mixed with sour milk and
! a teaspoonful Of soda OF course, add
a little salt.
Friday.
| For this breakfast. you could have
salmon croquettes. For two persons
you will need about half can of SAL
| mon freed from bones and skin, and
| faxed finely with a fork. Add about
! two tablespoonfuls of thick cream
| gravy, made by thickening very
! little hot milk with -four and adding
| small piece Of butter and a little
| salt. Mix thoroughly with the salmon.
add salt. paprika and an egg. Shape
! into cones and fry. These with baked
! potatoes and hot biscuit make a
| pretty good meal.
Saturday.
| Try cornbread and a omelet. An
omelet Is rather an uncertain dish
to make. but il you will take the
! yolks of three eggs and the whites Of
| two you will be more sure Of success.
Beat the yolks until thick and add
two tablespoonfuls of milk. Beat the
whites until stiff, add the yolks and
milk and a little pepper. but no salt
, until the omelet is ready for the
table. Turn into small buttered
| frying pan and let it set on the stove
| until the bottom is Drowned; you can
tell by lifting the edge of the ONE
| let carefully with knife blade; then
place 1t in the oven until it is brown
ed on top. BY cooking this way it will
| be light and nice.
| Sometimes have creamed fish and
! baked potato, and always get things
| as nearly ready as possible the night
before. Sometimes have boiled rice
/ for your cereal and warm ginger