Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-03-03
Speeding Up Breakfast

spiration. Nice artificial flowers could
be bought. Or bowl of narcissus.
There can always be clean linen. She
planned to set the table the last thing
every evening. She got ready on the
kitchen table everything that she pos
sibly could. Then in the morning there
was no rushing around looking for eggs
and mixing bowls and a package of
oatmeal
Now let's look over Anna Marie's
shoulder and see what she gets for
breakfast and how much she does the
evening before. Here is one of her
menus: Orange juice, ready-cooked
cereal, French toast with poached egg
and jelly, coffee or cocoa.
Some people prepare orange juice the
evening before, pour it in the glasses
and leave it in the refrigerator to chill
Others think that this rather spoilS the
flavor of the juice If you are one of
these last, put the oranges with the
squeezer, glasses and sharp knife on
the kitchen table. 1t is but moments
work in the morning to get the juice
out
The cereal box is on the kitchen
table, the dishes beside 1t. If you prefer
the cereal crisped before eating put it
in pie pan in the oven for few min
utes while you are getting something
else ready.
The milk destined for the toast may
be right in the front of the refrigerator
so that 1t can be brought out with the
butter and cream the first thing in the
morning. The egg for the toast is put
into bowl in which you will mix it
with the milk and dip the bread into It,
The pan in which you are going to
poach the eggs is set on the stove, and
the eggs you are going to poach are on
the table. The frying pan is on the
stove and the fat you will use for
measured and tightly covered, so it
won't lose flavor
The prettiest way to serve eggs and
toast in this fashion is to put one
poached egg on a slice of French toast
in the middle of the plate. Cut two
other slices cornerwise, and place them
on the four sides of the whole slice, and
in the center Of these triangles put
CUE Of jelly.
This saves the trouble of serving
strip, and Is a novelty besides.
Another menu consists of apricot
fluff, cooked cereal, cinnamon toast,
scrambled eggs with bacon curls.
II you don't care for a hearty break
fast, you may use these same menus,
but cut down materially on the quantity,
and so get more variety in the meal
Or, OF course, you may omit either the
cereal or the eggs.
This fruit course is made the day
before, put into sherbet glasses and set
in the refrigerator, to be removed and
brought to the table the next day. Cook
dried apricotS until very soft and ten
der and force through sieve. Fold
in one well beaten egg white. Garnish
with a cherry If you like or serve with
q slice or wedge of lemon.
The cereal may be cooked over low
fire for an hour the evening before
Cook it in the double boiler and put it
on to reheat in the morning. In this
way you may use the cereal that re-
quires long cooking and the flavor of
which many people like better than the
quick cooking kind.
Get the eggs and bacon out on the
table. Mix the sugar and cinnamon for
the toast.
Here is a Sunday breakfast menu:
Grapefruit, oatmeal with dates or figs
cooked in 1t, sweet rolls, mushroom or
Spanish omelet, or stewed dried pears
with dab Of whipped cream, waffles,
sausages, hot honey and melted butter,
coffee.