San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-08-29
Table Talks
Breakfasts
BY Alice Irwin


pear each Monday in this column, ]
have In mind the average family in
which there are children Of school age
and in which the parents are engaged
in moderately active work; In such
homes breakfast is served ut 7 80 or s
o'clock. / am asked to give substan.
tial breakfasts for a family which
breakfasts at 9 $50. Here are some
menus for the summer months.
Cereal with Cream.
Fried Ham.
Toasted Rolls.
Coffee. Milk.
- Boiled Rice with Fruit.
Clipped Beef in Cream Gravy.
Mullins.
Coffee. Milk.
White Grapes.
Cereal with Cream.
Corn Meal Griddle Cakes.
Coffee. Milk.
Sliced Peaches.
Ready-to-Eat Cereal.
Bacon. Potato Cakes.
Coffee. Milk.
Blackberries.
Goldfish Balls.
Parker House Rolls.
Coffee. Milk.
Baked Apples.
Bacon and Eggs.
Oatmeal Bread.
Coffee. Milk.
Cantaloupe.
Cereal with Cream.
Eggs Cooked in Shell.
Toast. Coffee. Milk.
Oranges.
Cracked Wheat with Top Milk.
Eggs Poached in Milk on Toast.
Coffee or Cocoa.
Under ordinary circumstances l
rearely include meat, eggs or potatoes
in breakfast menu. This is for rwo
reasons They add greatly to the cost
of the meal; they are more substan.
tial foods than most of us require for
the first meal OF the day.
The process of getting away from
the heavy breakfast has been q long
one. In cook book published in
1889, breakfast menus include chops.
steak. fish balls. fried potatoes, fried
mush, griddle cakes, jams and jellies--
all in one meal. On n midwestern
farm at . 80 on a fall morning, when
all hands are to spend the next six or
seven hours working in the fields,
such a breakfast is still essential.
But those of us who are to spend
the four or five hours between break.
fast and lunch in n school room or of
Oh 90 4,
better work If we start the day with
a light breakfast. Always some form
of fruit, a cereal If you wish-cooked
or ready to eat, as preference and
season may dictatc-and toast. with
coffee for the grownups and milk for
the children usually proves ample. Ba.
con and eggs are among the best
dishes that can appear on any table.
| value them so highly that / give
them the first place in many dinner
menus.
BLACKBERRY ROLL.
Three cups flour, six teaspoons
baking powder, oue-half teaspoon
salt, three cups blackberrics. one
tablespoon flour. three tablespoons
melted shortening, one cup milk,
one-fourth cup sugar, one-half cup
sugar.
Mix and sift dry ingredients; work
in fat and add milk gradually, mixing
with n knife. Toss on n Toured board.
pat and roll out. Sift One-half cup
sugar with one tablespoon flour and
mix with blackberricS, then sprinkle
over dough and roll like a jelly roll.
Cover closely and steam one hour and
twenty minutes.
Serve with sauce made by heating
one-half cup blackberries with one-half
cup water and onc-fourth cup sugar
until berries are soft. Add two table
spoons lemon juice and put through a
sieve.
BACON AND CELERY DRESSING
One cup finely diced bacon, one
cup celery, one teaspoon onion, one
tablespoon cornStarch. one cup wa
water. one tablespoon lemon Juice,
one-fourth teaspoon salt.
Cook chopped celery and onion in
boiling water TO cover for five min
utes. Saute bacon until golden brown
and remove from pan. To the bacon
fat in frying pan add cornstarch and
cook until bubbling, stirring constant
ly. Add water, together with cooked
vegetables and liquid, and simmer fiv.
minutes. Remove from fire; add lemoi
juice. salt and sauted bacon.
SPONGE CAKE.
Eight eggs. one cup sugar, one
half teaspoon vanilla, one-fourth
teaspoon salt, one cup pastry flour.
Beat yolks until thick and Tenor
colored, gradually adding one-haif o
the sugar. Beat whites TO n stiff froth
adding remainder of sugar to tn
whites. Combine the two mixtures, ado
salt and vanilla and fold in siftet
flour. Turn into ungreased tube pal
and bake so minutes in a modcrat,
oven.