San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-12-10
Table Talks
Breakfasts
By Mildred Kitchen
BREAKFAST MENU,
Prunes
Spanish 0melet
Crisp Bacon
Toast
Beverage

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Do you see that your sons aud
daughters start off to school with
good, wholesome meal? L know that
many, many girls, especially in the
teen age, get into the habit of going
without breakfast. There are good"
arguments on their part. Among
them are:
I'm not hungry in the early
morning )" I'm in too big a hurry
II don't like breakfast" and 80 on.
You know them better than 1 do.
Before the era of bobbed heads there
used to be much of that precious spare
time consumed in doing" up the hair.
I'm hoping that the same time is now
used to sit down calmly and quietly
and to partake of some nourishing
food.
To start off for the exacting duties
of the schoolroom ON an empty stom-
ach, perhaps to snatch an i'll chosen or
hastily eaten lunch at noon. and then
to become so hungry by mid-afternoon
that the drug store is patronized for
sweets or drinks, is, as any sensible
mother or girl herself can see, foolish
procedure. If she hasn't the between
meal habit above mentioned she will
probably overeat at dinner time and
then be too sluggish and sleepy TO
study in the evening.
BOYS ARE WISER.
All this applies TO boys if they are
guilty. but boys are more apt to be
wiser in this respect than girls. Much
anemia and even irritability, poor
grades in school and numerous other
symptoms of something wrong" are
traced to incorrect habits of eating
and living such as the one discussed
above.
Prunes are wholesome for their
bulk, their natural sugar, and their
mineral matter. Since we have learns
ed to cook them properly they have
lost the stigma which once made pos
sible the boarding house prune," that
mushy. insipid, floating in brown wa
ter, unappetizing article of few years
ago.
Now we put them on to simmer
mot boiD in as little water as pos
sible. We cook them gently till tender,
but not broken and mutilated. No
sugar is needed by this method. Cream,
of course, blends well with prunes, but
Mrs. Overweight will wisely omit the
extra calories furnished by the cream.
SPANISH OMELET.
Allow one egg for each person.
, Beat slightly. Add one-eighth tea
spoonful salt. Add also one tablespoon
cold water for every egg used.
Pour into an aluminium pan always
kept in condition for omelets and in
which you have melted one teaspoon
butter for each egg used.
Cook over moderate fire, lifting the
sides as it cooks to let uncooked pOr-
tons run under. When all is coagu-
lated turn onto a warm platter and
pour over it a Spanish sauce. Garnish
with parsley.
This takes only a very few minutes
to prepare and is equally good for a
supper or luncheon dish.
SPANISH SAUCE.
One can of tomato sauce. Season
to taste with finely minced peppers,
finely minced onions, or, better still,
some chives IL you have any in your
garden. Cook together till well sea-
soned. adding little flour to thicken
il need be.
RAISED WAFFLES.
One and three-fourths cups milk.
One-fourth cup lukewarm water.
One teaspoon salt.
Two cups flour.
One tablespoon butter.
One-fourth yeast cake.
Two eggs.
Scald milk, add salt and butter and
when lukewarm add yeast cake dis
solved in water and flour. Beat well +;
let rise over night; add yolks of eggs
well beaten and whites Of eggs
creased, hot waffle-iron.
OTHER BREAKFAST MENUS.
Sliced Oranges
Cooked Cereal and Milk or Cream
Bacon and Toast
Beverage
Persimmons
Eggs Ia Goldenrod
Toast
Beverage
Grapefruit
Cornflales. Bananas ard Cream