The Waterbury Democrat., 1931-03-27
BREAKFAST PARTY
 EASTER SUNDAY
Decorate Table With Spring Flowers and Prepare
 for Big Appetites
HAM AND EGGS POPULAR

One of the most unique and dis tinctive forms of entertainment as well as one which is becoming in- creasingly popular is the breakfast party. The time is arranged to suit the convenience of guests, which usually means a leisurely 10 or II o'clock start. Any particularly ann bilious persons who prefer to arise earlier can have a cup of coffee at home to sustain them until time for the party. The hostess must prepare for pro- digious appetites. Suppose some of the men have been digging in their gardens since dawn, as is quite like ly in garden loving community. What quantities of ham and eggs they will be able to dispose of! The Easter breakfast, of course, includes this delectable American dish. The table should be attractively decorated, and nothing is more love- 1y for this time of year than spring l flowers. Daffodils or tulips are par ticularly effective for a morning 1 party. They are fresh and gay and give an air of cheer and welcome to the table. If yellow flowers are used, have combination fruit cup of orange and grapefruit sections at the places when the guests sit down. Let the main course immediately follow the fruit. This should consist of great platters of thinly sliced ham with fried eggs, the yellow and white | making a delightful contrast against the golden brown of the ham. With this course, serve hot mullins and coffee. For dessert, waffles, crisp and brown with maple syrup, will provide a most satisfactory ending to de- lightful repast. GRAHAM MUFFTNS 1 cup bread flour l cup graham flour 2 tablespoons sugar 4 teaspoons baking powder l teaspoon salt l cup milk 1 egg (well beaten) 3 tablespoons melted Crisco. Mix and sift flour, sugar, baking powder and salt. Add beaten egg | and milk and mix well. Add melted Crisco. Bake in well greased muffin tins in a hot over (400 degrees F.) 20 to 25 minutes. This makes 12 mullins. ROLLED OATS MUFFINS 2 cups rolled oats l 1-2 cups sour milk IA cup melted Crisco Ia cup sugar l egg, well beaten l teaspoon soda 1-2 teaspoon salt l cup flour Soak rolled oats in sour milk over night. In the morning add remain irg ingredients; fill greased iron gem pans with mixture and bake in hot oven 20 minutes. Makes about
 DATE MUFFINs 2 cups flour 2 tablespoons sugar | l egg I l cup milk 3-4 teaspoon salt 4 teaspoons baking powder 2 tablespoons melted Crisco 1-2 cup chopped dates. Sift flour, salt, sugar, baking pow der. Stir in egg, milk and melted Crisco. Add dates. Pour into greased (375 degrees F.) tWAFFLEs (sWEET MILK) 2 cups flour teaspoons baking powder
 1-2 teaspoon salt 2 eggs.
 1-2 cups milk
 3 tablespoons Crisco Sift flour, baking powder and salt together. Add milk to beaten egg yolks and stir into dry ingredients. add melted Crisco and fold in stiffly beaten egg whites.
 VariatiOns-Cocoan 1 1-2 cup coconut just before pouring onto the griddle. Nut-Add 1-2 cup finely ground nuts and one table, spoon sugar.
 WAFFLEs (SOUR MILK)
 cups flour
 teaspoon salt
 3-4 teaspoon soda
 l teaspoon baking powder
 1-2 cups sour milk
 eggs
 tablespoons melted Crisco
 Sift flour, salt, soda and baking powder. Combine egg yolks. melted Crisco and sour milk. Stir the liquid into the dry ingredients until smooth. Fold in stiffly beaten whites of eggs. Bake on hot irons.