Evening star., 1930-06-27
Morning Meals for Family
There Are Many Ways to Produce Fine Results
With Satisfying Breakfasts for Warm Days.

WITH a colorful breakfast cloth, Of
w bright chinaware, and a few
flowers or a fern in the center of the
table, and good food, all members Of
the family are sure TO start the day
right When planning breakfasts, con-
slider first of all the foods that should
be represented in the menu. The gen.
eral impression among housewives /:
that they must serve light breakfasts
all the time. That is sometimes the
best policy, but in striving to serve
not lack the necessary nourishing in
gradients. Breakfast should bear its
share of the food requirements of the
day. If it Is too light, the food for the
whole day will be insufficient. From
one-fourth to one-third of the whole
days food should be contained in the
breakfast menu. The Sunday morning
breakfast should be different from all
others. In many families it is the only
day when breakfast can be eaten
leisurely with all members Of the family
present.
Types Of Breakfasts.
Very lght-Fruit, breadstuff, bev-
erage.
Light-Fruit. cereal, breadstuff, bev-
erage.
Medium-Fruit, cereal, eggs or meat,
breadstuff, beverage.
Heavy-Fruit, cereal, eggs or meat,
another hot dish, breadstuff, beverage.
Goldfish cakes, sweetbreads, creamed
dried beef and potato cakes appeal to
the early morning appetite, and bacon
and eggs never seem to be too heavy
for hot weather. A little cold fish,
or one chicken leg, or some dried beef,
some faxed Goldfish, some minced ham,
or bit of any kind of meat, makes
a good breakfast dish if creamed on
toast.
Almost any leftover makes a good
breakfast dish II 1t Is served in a good
white sauce, or If the sauce Is creamed
on toast, but you must make the sauce
carefully, rich and nourishing. Let
US suppose you have nothing in your
refrigerator for breakfast except two
eggs and three cold potatoes. Let the
eggs boil hard, heat a pint of milk,
cut the potatoes into tiny bits and also
the eggs. Now make the white sauce
with the greatest care. Put a small
saucepan over the hottest part of the
fire, and when the pan is hot, put in
tablespoonful of butter. When that
boilS and bubbles, stirring steadily, add
exactly as much -four as you did but
ter, no more, no less. When this Is
well mixed, add the hot milk very
slowly, stirring perfectly smooth after
each addition of milk. This ought to
produce sauce as thick as rich cream.
Season with salt and pepper, add the
minced potatoes and eggs, and place at
the back of the fire while you make
the toast that is to serve with 1t.
As muscle builders, sources of CAL
ciIIm, iron and phosphorus, and as a
growth-promoting and protective food,
eggs are important. They are a good
substitute for meat. The methods of
serving eggs are very numerous. They
may be boiled, fried, shirred, poached,
scrambled, or combined with other
materials In omelets, such as ham,
cheese, or parsley. The best ways of
serving eggs to children are soft boiled,
poached, soft scrambled, or coddled.
Milk toast with the yolk of a hard
boiled egg grated over it makes a good
breakfast dish for a growing child.
For bread variations there are French
toast, cinnamon rolls, gingerbread
doughnutS, milk toast, ice box rolls,
biscuits and hot cakes. AS a time
saver when making waff1es, mix the
waffle batter the night before needed,
but do not add the baking powder until
next morning, then stir in the required
amount and the waff1es will taste as
good as they look in magazine adver-