Salt Lake Telegram | 1936-03-02 | Page 8 | Plan Ahead for Easier Breakfasts

Plan DIan Ahead For Easier Breakfasts By y MARY E E. DAGUE A Afew few days ago I went vent to toa a luncheon lunch- lunch eon con on given by the association s of f one of the midwestern states tates There were interesting talks by known veil dietitians from all over ho tho country but my thrill came ame when during the general discussion they hey all agreed that breakfast Isa very cry Import Important nt meal and that It should bo be hearty enough to nourish the le body reducing diet t or not For years rears I I. have crusaded d l for r adequate breakfasts for everybody If If one meal must be slighted let Jet it be luncheon but let every overy man woman and nd child eat enough breakfast to take ake him through th the morning Ill I'll grant that breakfast is Isa a difficult difficult dif- dif meal to plan Theres There's little opportunity for variety It u usually has as to be prepared hurriedly and oftener than not ea eaten en a at top speed Then theres there's the morning lack o of appetite to contend with Far in Advance But if it breakfast menus were planned like tho the rest 0 of the tho meals several everal days or a week in advance it t would be much easier for tor the the maker home get completely away from rom ha hackneyed combinations The meal should should be thought out so O tha a minimum of time will be be bere required required re- re In and plenty of f time be allowed for serving and eating Eating against time is no noid aid id to digestion and may cause seri seri- ens ous us trouble particularly particularity for children chU chil dren reni The age food habits and activities ties Ics of t each person have much todo to todo todo do with the type for breakfast r re re- re Weather conditions also Influence in influence in- in fluence the menu With the coming of ot spring pancakes pancakes pancakes pan pan- cakes lose some of ot their popularity popularly popular popular- ity ly although they still taste pretty good on raw spring mornings Heavy cereals and hot m muffins can be replaced replaced re rc- rc placed b by lighter cereals and t toast Rice Rice with butter and cinnamon or or sugar ugar and cream makes a v very ery satisfactory satisfactory sat- sat cereal for an occasional breakfast Eggs are arc specially suited suited suited suit suit- ed to the spring breakfast since they are are less expensive at this season sea sea- son son Fresh fish are plentiful during the spring months and are arc quickly cooked Smoked and salted fish al always always al- al ways are available and are savory avory and appetizing Fruits Fruits Important Most households take fruit fo for granted on the breakfast menu these days so that the tho homemaker homemaker homemaker home home- maker usually serves It to please in individual individual individual in- in tastes The early spring breakfast can b be given Interest by the Introduction of certain salad vegetables Curly endive served with crisp broiled bacon jacon watercress with cured o or fresh fish spinach with poached egg sliced tomatoes with crisp toast toas and bacon breakfast radishes anc and carrot straws rite ore a few suggestions suggestion for serving breakfast