Evening star., 1944-01-20
Bigger,Better
Breakfasts
Bp the Vfctorv Chef

One Of these days we are going te
BE- ashamed to say. I'VE can't stanc
anything for breakfast except a bi,
Of fruit juice and a small cup o
very black coffee" That will be franl
admission of a disorganized mental.
ity and diseased physical mechan.
ism.
OF course, If we have gotten oul
personal machinery out of gear and
all that sort Of thing, we give flrst
evidence by being at our worst in
the morning-when we should be al
our best.
If we can leap nimbly out Of bed
after a good nights sleep and car
look about and tell ourselves the
world is our oyster or whatever we
want to call 1t, then we are up with
the times and we can enjoy, at the
start OF a good day. really hearty
and worthwhile breakfast.
Some years ago visited with ar
old Hollander who grew bulbs neal
Leyden. He had a standard break.
fast: A hard roll. fresh butter, black
coffee, a piece Of cheese and a pipe
Of tobacco. Now and then, when
his appetite was especially demand
ing, he would bring on a couple o1
boiled eggs or a fewslices OF sausage
Now, that is breakfast. He started
out with enough without
knowing what calory is-to carry
him well along into the day.
Such a breakfast calls for time
though. 1t must be leisurely. There
must be no 8:11 train from a station
IL blocks away. Still and all, il
there must be an 8:11 train, there l.
a solution-plan breakfast for I
O'Clock and not for 7:49.
Now, with that breakfast hour es.
tablished, following an hour in the
aforementioned victory labor, there
are other culinary possibilities-al
tried and true breakfast dishes, but
calling for rediscovery by many a
washed-up soul:
There is smoked and canned fish
b]oater, finnan haddie and herring.
Chicken livers, turkey livers and
40 on may be bought in half pound
or pound quantities in many a goot
shop. And quick and easy to pre-.
pare-take these chicken nvers, fol
instance-just leave in cold water
for bit and wash we'll and wipe
dry. In the meantime, heat little
bacon fat in skillet and drop the
livers in for a matter of minutes
browning all around. While they are
browning, chop up tablespoonful
of parsley and, just before serving
mix in the parsley. Then add pep
per and salt-last of all. Heap the
servings on pieces of freshly made
and buttered toast and let nature
take its course.
Nice young lamb kidneys are just
As. easy: Merely wash. split and
peel-then broil. For a snappy and
interesting dressing, rub together 8
tablespoonful of butter and as much
curry powder as your taste indicates
Drop a smitch of this curry butter
on top of each portion of broiled
kidney.
And then there is shad roe. II
may be purchased now in tins
two goodly portions in each tin
Nothing to do but saute in little
fat or butter-bacon fat is grand.
We have not mentioned eggs fol-
q good reason-the cackling hen has
sold herself so well to the Ameri-
can public that she must now have
IN idea that she may have over
done 1t . bit. There are so many
ways to prepare eggs besides boil
Ing or scrambling that / actually
ran across little paper-covered
book, Three Hundred Ways tc
Serve Eggs"-for only is cents.
But the main idea is-start early
enough to get In An hours good
hbor-and then allow an hour fol
2eakfast.