The daily monitor. (Mount Clemens, Mich.) 1940-1942, 1941-09-04

porch, q brunch" shower for =
September bride, or . break
fast-bridse for old friends. While
YOU and your house are at your
coolest is the time for entertain
ing.
Fresh flowers and lots Of
sreenery promote q mood for
relaxing. Then q "take-your-
pick" tray for first course would
be refreshing. For this, pass q
tray Of iced fruit juice-say,
glasses of three or four kinds
which might include orange, to-
mato, pineapple and grape juice.
Or at the table serve . large.
glass platter of different kinds
of fresh fruit and melon bed
ded In Clipped ice. A few
mounds Of red berries add to
the color scheme.
With an appealing platter Of
bacon and eggs, an accompani-
ment that's new is toasted Gin
namon doushnuts. To make
this new trick, slice the dough-
nuts in halves crosswise 50 you
have two sections with holes
in them. Toast them quickly.
butter and sprinkle with sugar
and cinnamon. Serve hot. And
be prepared to serve seconds
for they 20 well with extra
cups of coffee.
Some freshly made apple
sauce served with the dough-
nuts and the bacon platter,
would give your guests some
thing more to write home about.
For a large group Of guests.
broil bacon in your oven like
this: lay bacon slices on the
rack of q cool dripping pan.
Cook in q moderately hot oven
(4OO degrees F.) until bacon Is
done. Turn frequently.
Or for easy service, try q ba-
con and egg casserole and serve
directly from the casserole. Sug-
gested recipes ara below.
Quite an impressive looking
dish for either early breakfast
or brunch" Is a bacon and Sau-
sage grill. For it. prepare q
stack of pork sausage links. ba-
con, and banana halves. Ar
range them in sunflower forma-
ton on q large chop plate and
complete the picture with .
scarlet mound of current jelly.
If you're serving scrambled
eggs and must keep them hot
for q time, make them in 4
double boiler. They'll be cream
Ter than il cooked in a frying
pan and will stay hot almost
indefinitely.
Here are recipes for use at
breakfast:
Bacon and Egg Casserole
Partly cook sliced bacon in q
frying-pan. Line a casserole
with, bacon, drop in eggs until
bottom of dish Is covered. Slide
into an oven of moderate tenn
perature $3.50 degrees F.) and
bake until eggs are set, but not
hard. Serve from the casserole.
Breakfast Turbans
Curl long slices of bacon
around the inside of small rame-
kins or muffin cups. Break an
egg into each cup, season with
salt and pepper and bake $3.50
degrees F.) until set, but not
hard. Remove carefully 80 that
the egg remains intact with the
bacon. Arrange on . platter
and garnish with parsley.
Grandma's Pork Omelet
Beat the whites of four eggs
until stiff. Beat yolks of four
eggs until thick and lemon-color-
ed, and beat into them four
tablespoons hot water, salt and
pepper to taste. Cut and fold
together the yolks and stiffly
beaten egg whites. Add three
tablespoons salt pork, diced and
fried crisp, and two tablespoons
chopped onion. Melt enough
fat in an omelet pan to grease
bottom and sides Of pan. Turn
egg mixture into pan and cook
over slow tire. When omelet
begins to set, place in center
cooked, diced creamed potatoes.
Fold over. Brown . little, and
slip on to a hot platter. Serve