e Mary's Kitchen BJUBAKFA9I DISHES The quickest breakfast to prepare la Ihe om- of fruit toast and coffee. This ; hrcakfas: can be 1 ooked in 15 minuter.. If cereal is wanted It should be cooked cook-ed the night before and reheated w-hlle the coffee is boiling If muffins are preferred to toast the breakfast will take JO minutes to prepare for the table I.lirht the oven, make the coffee and then stir up the muffins While the muffin-I muffin-I are baking and the coffe is boiling, prepare the. fruit and set the table This Is a good, quick muffin rule, lnrn It bv he. 1 ft" It k Ml I I INs Four tablespoons butter. 2 tablespoons table-spoons sugur. 1 erg. 3-4 cup milk, 1-7-8 cups flour. I tablespoons com-meal. com-meal. 3 teaspoons baking powder, 1- teaspoon salt-Put salt-Put butter In a worm mixing bowl and rub to a cream. Beat in sugar. Add well Ik'uicu ejjg. Mix dry Ingredients In-gredients and add alternate Ij with milk to first mixture. Bake 13 minutes min-utes in hot buttered muffin pans. Hran or graham muffins may be mixed as quickly aa plain muffins, but it takes them longer to bake Griddle cakes are not advisable for a nulck breakfast because the linking of them is apt to be slow and delay the service. Bacon and eggs are a favorite breakfast for many persons. To make the bacon rrisp keep pour-in: pour-in: off the fut or broil under tho flame nnd catch the fat in a small pan dlrectlv under the bacon. This keeps the entire hroller from belnc covered with bacon fat. Pry the ocRh In this fat. Eggs should be cooked In fat deep enough to gjmosl CdVer them. The fat nhoubl pot be hot enough to crisp the eggs' white 1 'oxer the pan while the i-pii-are frying This keeps the steam In I and makes a white coatlnjr over the! V,.lll kTMMK r. in .... 1 I J . -1 . -ei- I'm,- iaiu, Drippings of bacon or ham or even pork chops or beef arc much better lhnn lard Poached eggs are very quickly prepared, hut require great care An Iron "spider" is perhaps the best utensil for poaching unless a regular egg poacher is at hand The water should be bubbling in the pan. Remove from the fire and drop in the eggs. Cover and let stand over a slow fire for 10 minutes The water must not bubble after the eggs are put In It. The yolk must not be broken in breaking the shells when dropping the eggs Into tin- water There mast be more than enough water to cover eggs If tOO little water is ise,i the I egr will sink to the bottom of the pan : a Jul stick j Remove rroi i water by means of a I broad perforated skimmer And ve- member tha unices an egg Is per- fecrly fresh it win not poach satisfactorily satis-factorily Scrambled ejps and omelets require re-quire mure lime. Pried mush of any sort does not lend Itself to a quick breakfast Slewed dried fruits of course require re-quire no morning preparation Grape fruit should never be prepared tho night, before as the air tends to absorb some of th- flavor No juicy fruit should be cut and exposed to the-air for iiiv length of time before using. 'Copyright li: NEA Service i