Show MENU ENU FOR BREAKFAST 4 t. t THAT LOOKS LOOKS GOOD j. j EWED rhubarb is really greatly Im lm Improved pro proved pro cd In flavor b by the addition 0 of ot f slices of or lemon and seeded ede rah rai tal al sins The lemon away awny tb the e tint flat t t te giving ln the rhubarb a piquant or and the theal raisins al ln 1 odd dd richness t tr to tot t HI favorite breakfast dish CIc Creamed med eg eggs are delicious and b bo potatoes o s rocs Inch or German fried runS roar bo served o op thu the side Hyl meal add t tt to tot o t Of c e daintiness of ar the morning me menuS menu I S 'S Stewed Rhubarb rb with Lemon mon amed E EKs gs German i Fried Potatoes Potatoe tsa n Tv o Muffins Coffee t t- ti t Se Stewed d Rhubarb AVIth Ula 1 Lemou JUou M i ChoOse tender stalks of rhubarb t trim and remove an any tou tough I portions o os of ot p s in Do Donot tot not scrape crape away the tho dell deli cc red as It Jt n adds to the appearance of of tho the finished dish Cut th the stalks I into pieces an Rn Inch Ion long lone cover er with a acOn af f c cOn couple pie of ot slices of lemon lemon Add 5 1 stroll ar t taste heat to the bol Ing point pointe and d e before serving Some prefer preter ton to toI I n d a n few seeded raisins with tho the thoI of or lemon and for tor those who like Uke I this fruit the combination can be reci rec- rec i Rhubarb Is really a spring It and Is Invaluable at this seas sea sea- s ai a- a i s n of or the year 4 I r I N d Egg Roll the e t eggs s hard until the yolks Y 1 Ml Sll crumble Put them thorn through h at a r t vegetable pros press cut the whites In trips strips nn and 1 add to a cup of oC white sauco sauce seasoned to taste with salt pepper andI ande and I e n onion Jul Juicy Spread the calico J over oFer of oC toast tOl and scatter trio the they y over 01 tho the top with a teaspoonful ot L. finely minced parsley and servo very vary er hot hot Tho The parsley should not boa boI bo I t n a cd e u until the dish has been ben placed d In the oven oen to heat t for tor Serving ervin g f. f ill Kyc a Meal I nl Muffin and quarter one cupfuls rye I floUr one and quarter one cupfuls write flour three teaspoonfuls halting hakins p odor or one half teaspoonful salt one one- quarter cupful molasses one and one one- quarter cupfuls milk one well beaten c erg S one melted butter r. r Sift together the flour baking powder ponder pondera a a d sAlt Add dJ gradually the milk moJa mo- mo J Ja lq sc ses e egg g and butter Bake In hoth hot h bettered gem pans thirty minutes In hot oven |