Evening star. [volume] (Washington, D.C.) 1854-1972, 1954-02-02
DoubIe-Check on Your Breakfast Habits
By Violet Faulkner

It's February :. time to check
up on our breakfast habits again.
Time to make sure that everyone
in the family is getting needed
food value from the first meal of
the day.
HomemakerS who have the job
of planning and serving break
fast 365 days a year know it's
no small task to get variety into
this meal to say nothing Of
getting a Sleepy-eyed family to
sit down and eat it.
Breakfasts follow a simple pat
tern. Serve fruit or fruit Juice.
preferably citrus; cereal, whole
grain, enriched or restored: milk
and bread and butter or mar
garine. Include an egg or break
fast meat as often as possible
To give you a fresh approach
to the breakfast problem, here's
a whole week of breakfast menus.
A variety of hot rolls always
makes a hit. They can be "Store
bought" or made yesterday, even
last month. frozen. and heated
while the coffee perks" And
doesn't this baked oatmeal with
maple sugar curls sound good?
Sunday: Broiled grapefruit.
baked oatmeal with milk, Scram-
bled eggs, rolled oat yeast rolls.
orange marmalade, beverage.
Monday: Orange-grapefruit
Juice. baked cornbeef hash and
eggs. toast, butter or margarine.
beverage.
Tuesday: Prune-apple juice.
buckwheat cakes. pork sausage
patties. maple sirup, butter or
margarine. beverage.
Wednesday: Corn flakes with
bananas and cream. bacon waf-
files. honey, butter or margarine,
beverage.
Thursday: Stewed apricotS and
pruneS, omelet, bacon. hot sweet
rolls. butter or margarine, bev-
erage.
Friday: Tomato juice with
lemon wedge. shredded wheat
with cream. poached eggs on
toast. beverage.
Saturday: Baked cinnamon
apples, dried beef on toast logs,
extra toast, grape jam, butter
or margarine, beverage.
BAKED OATMEAL CASSEROLE
2 cups unlocked rolled oats
(quick cooking or regular0
/ teaspoon salt.
2 cups milk.
2 cups water.
Il cup brown sugar or maple
ShavingS.
Place oatmeal and salt in IL
quart casserole with q cover.
Pour milk and water over the
rolled oats. Cover and bake in a
moderate oven $3.50 degree F. |
80 to IS minutes. Top with
maple sugar shaving or with y
cup brown sugar and p cup of |
coconut if desired. Dot with bits
of butter. Place under the broiler /
a few minutes until the sugar
bubbles. This may be prepared |
in individual casseroleS. Makes
6 servings. Serve with hot OF.
cold milk. or have some of both.
DRIED BEEF ON TOAST LOGS
6 tablespoons butter or marga-
rlne.
- cup enriched flour.
cup diced processed cheese.
! ONT milk.
cup q ounces dried beef.
e res toast.
cit butter in saucepan. :
J I'd in flour. Add cheese and |
/ ( and cook until thick, stir
rng contantly. Stir in dried |
beef Cut each slice of toast into |
6 lengthWiSe strips. For each
serving. place three strips of |
toast on a plate. pour 1/3 cup |
beef rabbit over toast. Place /
remaining toast strips crosswiSe
over top. Makes 6 servings.
PRUNE AND APPLE JUICE.
cup pitted prunes, with juice. .
cup apple juice.
! tablespoon lemon juice.
Have ingredients chilled. Pour
into blender and blend until
smooth. If this is too thick for
you, add more apple Juice or
some orange Juice.
ROLLED OATS YEAST ROLLS.
cup milk, scalded.
= cup fat.
IL cup brown sugar.
l tablespoon salt.
l cup cold water.
5l2 to cups sifted all-purpose
flour.
2 eggs.
l package yeast, dry or COM
pressed.
1l2 cups rolled oats, unlocked.
Pour scalded milk over fat,
sugar and salt. Add cold water
and cool to lukewarm. Stir in
2 cups of the flour. Add eggs
and crumbled yeast; beat with
rotary egg beaten for 2 minutes.