San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-12-11
MORNING MEAL
ENJOYED ON
HOLIDAY.
American Family Spends
Much Time Eating
Breakfast.
BY STELLA DELAND

In our house the Sunday or holiday
breakfast is always sort Of rite. 1t
is a substantial meal and lasts rs long
IS anyone wishes to remain at the
table and chat. These are about the
only mornings We are permitted this
luxury and we take full advantage of
it. Also for this reason l try to make
it as easy and leisurely for myself as
| can so the others may not be made
to feel uncomfortable by the work the
preparation and cooking of the break
fast imposes upon me.
For my convenience and their we'll
being | prepare all such breakfasts at
the table on small cooking appliances
and serve them sizzling hot. This is
particularly desirable in the instance
of sausagcs and cakes or waffles.
SUNDAY BREAKFAST.
Our average Sunday morning break
fast menu is something like this
Fruit, dry cereal, sausagcs, cakes OF
wafflcs and coffee.
The moment / come downstairs the
table is laid and the grill and per
colator are started heating. Cnc of
the other members Of the family serves
the fruit and gets the cereal ready.
This is brought to the table on a tray
and after the fruit has been eaten the
tray is used to dispose of soilcd dishes
80 that no one need get up until the
cereal has been eaten. While busy
in the kitchen | prepare the batter
for the cakes and bring it to the table
when We are ready to sit down.
just before / sit down the sausaGcs
are put into n pan and placed in the
| compartment under the cooking cle-
mcnt of the grill and the griddle is
| placed on ton to heat. Thus while
we are eating our fruit and cereal
both sauSagcs and cakes are cooking
| and the first batch is ready TO serve
when the fruit and cereal dishes are
being disposed of. The cakes are real
ly very simple TO make while one is
eating and thus can be served fresh
off the griddlc. 1t requires little
time to master the knack of sriddlc
cake making but once one knows how
the rest becomes play.
WHEAT CAKES.
Sift together one and one-half cup
| fuls of wheat flour, three. and n half
teaspoonfuls Of baking powder.
tablespoonful of salt and two table
| spOonfuls of sugar. Beat an egg in a
cup Of milk. add this slowly to the dry
1 ingredients, ,mixing the whiln. and last.
4 " add one and -one-half tabiespoonfuls
! of melted butter. Then when the bat
/ ter is thoroughly smooth and the grid
! die thoroughly hot, drop spoonfuls OF
the batter on the creased griddle.
When uuffed up and air bubbles APP
pear turn the cakes and cook them on
the other side. Usually cooking cakes
on the electric grill takes two minutes
on one side and one on the other.
CORN CREDIBLE CAKES.
Cook onc-half a cupful of cornmeal
1 in n cupful of boiling water over
high" heat for five minutes. Turn
| this into bowl and add one and one
half cupfuls of milk, then two cups OF
| sifted flour together with teaspoon
full and half of salt, four tablespoon
/ fuls of sugar and two teasnoonfuls OF
baking powder. Beat thoroughly.
Then add one egg, slightly beaten. and
TWO IdDlOSpOOllluis VI Dutttl. CoN'N
according to directions given for the
wheat cakes.
WAFFLES.
Sift together two cupfuls of flour,
four teaspoonfuls of baking powder.
three tablespoonftils of sugar and n
teaspoonful of salt. Into this stir a
cup and a half of milk, the yOlks of
two eggs. slightly beaten, and beat the
batter with an egg beaten. if you have
not an electric beater. for three min
utes. This done, add the melted butter
and lastly fold in the whites of the
two eggs beaten stiff. Be certain to
heat the electric waffle iron for at least
ten or twelve minutes before pouring
in the first waffle, and allow at least
two to two and half minutes for
cooking each of the waffles. l this is
not done the waffles will stick 10 the
iron and the joy of making them at
the table will be gone.