Show Winter BY CORN CORNLIA EtIA C BEDFORD BY CORNELIA CORNELI C BEDFORD T 0 man many persona breakfast seems to tobe toI T I be the least meal of the thO theS S Ua In reality It is the most Im Important Important for it Is presented to us at the hw when I in man in we Weare are arc least both physically and tall tally tg copt cope with the problem of the thu i hours bours Or of daI ht which us thought should be given to It by every woman who I the well being e of her at 1 heart lt and J it should I be the best cooked best beat served an and st of I our three daIly meals At this season or of the year the demands on the 8 system stem are heavier heair than In sum summer summer mer not only must we eat such foods os oswill will build u iu tissue but Lut WP we must add those which give a large amount of heat hoat force and energy in order to cope with our cold climate Those Thos mem members bers of our families who are in business as a well as the children who attend school n need ed a warm and nutrItious meal which W will 11 sustain them through the or of work anji study flare lIero are four typical mesas s which if properly prepared and served will prove nourishing as well as tempting I Fr lt Seizer And Cream Jf Cutlets with T Tomato m to Sauce Potatoes Pep O l Coffee Of FraiL Cf COQ I SUGar and Cream in Gravy Y flushed Brown Potatoes I Corn Dodgers C Coffee Fr Fruit tt CereaL Sugar and CreAm J Kidney CutletS Potato Potto Puffs Irn 4 Fruit Cereal Sugar and Cream Bacon Scalloped Potatoes Federal Bread Coffee 1 I In too man many cases fruit for breakfast Is looked upon uvon us as a luxury It is 15 true truo that a majority of fruits I possess a low nutritive value but they contain so many natural l acids blended with the proportion of water that they serve serc to fo both stimulate the s system stem In general and give to the blood the salts and acIds which will dispel scurvy nd kindred diseases Perfectly ripe fr fresh sh fruit cannot well b be upon but at this season ason or of th the year car It Is extremely limited In var lety and quantity With modern ds ot of handling and storing good apples can bl be had at a 0 moderate until the end of winter but it Is the only native fruit obtainable bananas and oranges arc equally good and Inex Should none of these be attainable or should we desire more variety we wc have an endless resource In the shape or of dried or evaporated evaporated rated fruits AU All such should after a preliminary examination be thoroughlY washed then soaked In sufficient cold coldwater coldwater water to cover for tor fully hours this process Is omitted they lose considerable in tenderness and flavor After Acter soaking coOk In a double boiler un until until til tender but unbroken adding such sugar as Is necessary a few moments be befort before fort fore taking torn the lire fire For break breakfast breakfast fast service they should shoud not be made too When fruit is served fresh there is room for much artistic display Apples should be polished carefully piled in a alow alow low basket and garnished with a few sprigs s or leaves S of green obtainable oranges may have the thu skin slit In six or eight strips each down and ami doubled on Itself liKe a rose ros or curved outward like the petals or of it lily bananas after wiping may have a section or of the peels pulled down then thus facilitating Us ts ye re moral moal when on the plate Stewed or cooked fruits are best bost served In individual ual dishes Cereal are nutritious and when proper properly are arc easily digested Such however means thor thorough thorough ough cooking c we put nut Into our stomachs a mass partly cooked starch which is to rd give Ive rise to J gastric or Intestinal disorders Oatmeal cracked or whole wheat or any other grain in its orl original state requires from eight ht to twelve hours steady cook cooking ing Cereals which are arl partially Cooked In the usual package fo usual ly Iy three times us ns much lunch cookIng as is al allowed allowed lowed by the printed directions Such cooking presupposes the use ot of a double boiler bollor or steam cooker or of some sort oth there Is great danger of scorching Where the raw as cracked wheat heat or preferred It should be cooked all one Ame day and the following morning be reheated In IL a double boiler with little or no stirring It goes without saying that a majority of us de desire I Isire sire an accompaniment of good cream There are aro many however with whom hom cream Is apt to disagree In other cases it cannot bo be obtained For such we that the milk served with it should be reheated to the scalding point the result is more agreeable than when served cold For the main part t of the meal the beef st tt h J cutlets suggested Ia t the first are r an adaptation fr U ei of the l hamburg a r steak Select 1 lean beef from the round remove aU all fat and gristly tissue and I put ut through the rood food cl chopper opper Season each pound with a halt half teaspoonful or of salt quarter of 0 teaspoonful ot of salt quarter or of a teaspoonful of 01 pepper and a tea teaspoonful spoonful or less ot of onion juice It if some somo fat Is liked take beef beat suet rendered se sop scrape it and add a tablespoonful Mold the meat In small cutlets dtp dip each eachin in a little melted butter or dripping and broil over a quick hot fire Pour POUl round these hese a nice tomato sauce The served with this dish are pared cut in latticed slices with a sHeer having a fluted blade soaked In cold water for tor a afew afew few minutes then dried and tried fried brown brownIn In deep smoking bot fat When eggs are aro not too expensive trans traits transform form them Into a savory dish by pouring into individual s a correspond correspondingly insI lar larger o amount itt In a large shallow baking t tablespoonfuls of any good seasoned gra gravy Carefully break ak the thee e eggs s into this without rupturing the yolk olk sac dust with a little salt and pepper and stand In a hot oven until the white is set To vary this simple dish cover the egg with a spoonfUl o of fine dry broad crumbs seasoned and mixed with Ith a few drops of melted butter a lea few drops or of onion juice or a pinCh ot of sweet may maybe bl be added to the gravy or it may be mixed with half as much thick tomato sauce For the third breakfast mL mix together one teaspoonful each of finely chopped or onion and cel celery 1 two table Spoonfuls of chopped green reen pepper a bait balt of mUstard anft a of r melted n lt d butter Dutter Split kidneys s remove the cores spread with the mixture and broil Tb The day be fore mix a pint ot bot mashed potatoes with butte salt pcp pepper pel anda few sp on fuls of hot milk add the of two c eggs gs whipped stiff and spOonfuls on a gr pan In the morning brown brownIn Ln In a hot oven Bacon to bl be and dr dry should be cut In slices Th pan should be hot It should brown within a l minute and at once be transformed to a hot plat platter platter ter cold boiled potatoes are diced mixed with half hal as much white sauce turned Into a buttered dish sprinkled with crumbs and browned in a hut hot oven oen The morning coffee e should be served piping hot clear and strong Housekeep ers els will always s differ as to the merits of boiled or filtered coffee Experts usually prefer the latter contending that when prepared in title this manner It best retains its aroma and rIchness For the former method beat a raw e egg g with halt half a cup ful or of cold water mix of this with one cupful of coffee corfee ground k tine h adding d more cold J t to tomake b make a paste st Put t in oilie the pot add three pints or of freshly water boll boil three minutes with nozzle in ina a spoonful or two of cold water draw to the sIde of the fire and let stand for five fhe I minutes to settle ettle |