San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-02

| to plan all functions for the early
morning, forever after.
Most Of the preparations can be
made the night before-the table set,
the fruit prepared, and slowed away
III the refrigerator, the coffee measured
in the percolator, and even the bis
cult or waffle batter partially ready.
For the fruit course, fresh straw
berries with powdered sugar and thick
cream, make n delectable beginning, If
they are available in the market. If
not a combination Of orange and
grapefruit sections arranged in alter
nate layers on glass plates, provide a
colorful and an appetizing start.
PLATTER OF HAM.
A great platter of broiled ham will
follow with eggs baked, fried or scram-
bled, as preferred. Baked eggs are
the simplest for the hostess who does
her own cooking, as they can be pre-
pared and put in the oven where they
will need no other attention before
serving.
Hot rolls or mullins and coffee ac-
company the ham and eggs. Jam or
jelly may also be served with this
course.
A second Gun of coffee will go we'll
with the wafflcs and maple syrup,
which assume the nature of dessert for
this breakfast party. For the hostess
who doesn't have an electric waffle
iron, or a cook in the kitchen to bake
the wafflcs, a simpler dessert is sug-
gested.
Gelatine eggs surrounded by a bOr-
der of whipped cream would be most
attractive and characteristic Easter
dish. To make the eggs, remove the
contents from egg shells by making a
hole Mt each end with large pin and
blow ing vigorously. Close up the hole
at one end with egg white, fill with
colorcd gelatin in the liquid condition,
and set aside to harden. When solidi-
fled. remove the shell.
Recipes for the baked eggs, several
varieties of hot breads. and the dcs-
scrt waffles are given below.
BAKED EGGS.
Grease ramckins or custard cups
with shortening, and into each break
an egg. Add salt, pepper and ono Ia
blespoon Of cream to each. Set to-
dishes into a pan of rot water and
bake in q SLOW oven until the eggs are
Of the desired hardness. A flat Pyrcx
dish may be used to cook Il number
Oh eggs at once.
MANHATTAN MUFFINS.
II cup shortening.
Ia cup of sugar.
i egg (beaten).
teaspoons baking powder.
cup Of milk.
"a cups of bread flour.
1-2 teaspoon salt.
Cream shortening. sugar and salt to-
gethcr. Add egg, then milk. Add last
baking powder and flour sifted to-
gether three times. Beat until smooth
and bake in hot oven 400 degrees
Fahrenheit 20 minutes. Makes twelve
to fifteen mullins.
WAFFLES.
cups of flour.
3 teaspoons baking powder.
IL teaspoon salt.
2 eggs.
1 1-2 cups milk.
8 tablespoons shortening.
Sift flour, baking powder and salt
together. Add milk to beaten egg
yolks and stir into dry ingredients.
Add melted shortening and fold in
stiffly beaten egg whites.
Variations:
Add one-half cup Of cocoanut just
before pouring into the griddle.
Add one-half cup of finely ground
nuts and one tablespoon of sugar Just
before pouring into the griddle.
POP.OVERS.
/ cup flour.
IA teaspoon salt.
i cup of milk.
2 eggs.
1 teaspoon melted shortening.
Sift flour and salt. Add milk and
egg beaten together. Then add melted
shortening. Beat entire mixture vigor-
ously with Dover egg-beater. Pour
into hot creased popover pans. Bake
ten to fifteen minutes at 425 degrees
Fahrenheit. After popping" reduce
temperature to 375 degrees Fahrenheit
and bake for about 80 minutes.