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Show illllSsi .v A I , 1 s i"T Y i iTiiTui iiiiifiiiiiTiiYiiitinfi ifrlr"-"-"'wif t1- -y----- START TUE DAY WITH A GOOD BREAKFAST (St Ricipts Btlow) LYNN CHAMBERS' MENU Breakfast Orange Juice Cooked farina with raisins Honey Kuchen Butter Beverage Recipe Given Sift together flour, sugar, salt and baking powder. Beat egg until light, add milk then stir in dry Ingredients, In-gredients, being careful not to ovar-mix. ovar-mix. Add slightly cooled fat and stir Just enough to mix ingredients. Carefully fold in corn flakes. Fill greased muffin pans, 1 Inches in diameter, full. Bake in a moderately moder-ately hot (400F.) oven about 20 to 25 minutes. Honey Kochea BRIGHT BEGINNING ONE OF THE biggest services which any homemaker can give her family is to feed them a good, substantial breakfast to get them off to work and school with proper spirit This is the best way at leist to my knowledge of preventing prevent-ing that mid-morning lag in energy as well as having the mind razor sharp whether you apply yourself at a school desk, sit in an office or work in the barn, fields or your own kitchen. A good breakfast need not be elaborate ela-borate to serve Its purpose. Start off with a simple pattern including fruit, cereal and milk and you can be well fed. Naturally if you want more, there are any number of foods to be added. Too, there's no need to feel that breakfasts can't have variety. var-iety. You can very fruit and cereal dully, while eggs, breakfast meats crd hot breads have infinite variety. If mother will start fragrant odors In the kitchen when the family is scheduled to hear the alarm clock, this will help keep them Interested in completing the process and get them down to a good breakfast FOR THOSE of you who depend upon the oven to take the chill out of the house In the morning, here are some splendid quick-to-mix hot breads for breakfast or any other meal: Iloney Nnt Bran Muffins (Makes It large muffins) tt cop honey 1 cvp floor teaspoon soda H teaspoon salt H teaspoon baking powder t cops bran 1 tablespoon melted butter 1 caps milk cup walnuts, chopped fine Sift together flour, soda, salt and :aking powder. Mix with bran and add other ingredients. Place In (Makes 1 square) Topping: cup brown sugar Vt teaspoon cinnamon teaspoon nutmeg 2 tablespoons butter H cup bran or wheat flakea Kuchen: 4 cap sifted flour 2H teaspoons baking powder K teaspoon aalt M cap milk cup honey 1 egg S tablespoons melted fat 1H cups bran or wheat flakes Sift together flour, baking powder, pow-der, salt. Combine milk, honey well-beaten well-beaten egg and add to flour mixture. Add fat mixing only enough to combine. com-bine. Fold in flakes. Place into a greased pan 8 x 8 x 2 Inches. Sprinkle topping over batter. Bake in a moderately hot (400F.) oven 25 minutes. ANOTHER WAY to Include cereal cer-eal in the menu is to cook, chill and fry It. This may be served with frurt or breakfast meat or with syrup. It's a hearty, tasty dish. Fried Wheat-Meal (Serves 6) H teaspoon salt 2 cup bolllnr water greased muffin pans and bake In a quick (425F.) oven "for 25 to 30 minutes. Raisin Bran Muffins (Makes 6 Muffins) tf cup sifted flour 1 teaspoons double-acting baking bak-ing powder W teaspoon salt 1-2 tablespoons sugar I egg, well beaten cup milk 'M tablespoons melted shortening cup raisin bran Sift flour once, measure, add baking bak-ing powder, salt and sugar; sift again. Combine egg and milk and add to flour mixture. Add shortening, shorten-ing, then mix only enough to dampen dam-pen flour. Fold in raisin bran. Turn irto greased muffin pans, filling them H full. Bake in a hot (425'F.) oven 25 minutes. Flake Gems (Makea 12 muffins) 1 cup sifted flour 4 tablespoons sugar 1 teaspoon salt 3 teaspoons baking powder 1 egg H eup milk 4 tablespoons melted fat 2 cups corn flakes or wheat flakes cup wheat meal Add salt to boiling water In the saucepan. Add cereal slowly, stirring stir-ring constantly. Bring to a boil and cook 3 minutes, stirring constantly. Pour into cold, wet mold. Let stand cvernight, or until cold and firm. Turn from pan. Slice into -lnch slices and saute in a small amount of fat turning to brown both sides. Serve with maple-flavored syrup. (Leftover cooked wheat-meal may be used in this way.) Fried Wheat-Meal with Fruit: Add M cup seedless raisins, chopped chop-ped dates or chopped figs to the cooked cereal before turning Into mold. Fried Wheat-Meal with Applesj Add Vi cup apples, peeled and cut in -inch pieces to cooked wheat-meal wheat-meal .before turning Into mold. Either of the above are excellent when served with sausages, prepared prepar-ed this way: lay pork patties or links In a cold frying pan and fry slowly for 12-15 minutes, turning occasionally with 2 forks or a spatula, being careful not to puncture punct-ure the casing. Pour off fat as It accumulates. Serve the fat for seasoning sea-soning vegetables, frying eggs, potatoes, pota-toes, French toast or for making sauces of gravies. Releaae4 bf WNU feature. LYNN SAYS: Add Variety To Breakfast Dried fruits, cut and added to any of the cooked Cereals, then served ser-ved with brown sugar and rich milk picvide an interesting dish. Cinnamon toast made this way is delicious: toast and butter bread, then sprinkle with brown sugar and cinnamon and broil until bubbly. For maple toast make as cinnamon cinna-mon toast, substituting shavings of maple sugar for cinnamon-sugar mixture: broil Orange toast is a delightful variation varia-tion to serve for breakfast To make it, toast and butter bread, men spread with a mixture of sugar and grated orange rind which has beaa moistened with orange juice. Never stack toast as it win become be-come soggy and lose IU fresh, crisp texture. Make toast as needed and cut in triangles or fingers to make it more Interesting. Adding several teaspoons of honey or molasses to the cereal I while It is cooking will make the flavor more Interesting. ' |