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Show k' ' 1 Serve Good Breakfasts for Play-Packed Days (See Recipes Below) Breakfast Essentials PHOUGH IT'S "SUMMER time and the livin' is easy," many of us find the season just like the rest of the year, busy and activity packed. With youngsters out of school, full of jgyjps vigor and ready w8,i' to play at top speed just as BHiyj) (WlBS soon as the sun 3paj is UP- days start sH early and are igg' s full, for mother j ypgx- as well as the Ji youngsters. - Vf Since youngsters young-sters are up bright and early, eager to get out of the house to the fascinating work of play as quickly as possible, mother has to keep on her toes to see that they get a good breakfast. Children burn a lot of energy on days when they can play as they want, and they should be properly fortified with nutritious food. Good breakfasts are simple and easy to prepare. The meal should include at least these five essentials; essen-tials; fruit, cereal with milk, bread, butter and a beverage, which fdr youngsters should be milk or cocoa. You may add to these essentials bacon, eggs, ham, sausage, creamed chipped beef and such things, but at least you know that you'll be doing a good job with the five "musts." Vary breakfast cereals to keep interest at a high level. A bowl of hot oatmeal, rich in body-building proteins, thiamine, niacin and iron, can be just as tempting in warm weather as cool if topped with cold milk and some of the season's fresh and choice fruit. The next day serve a prepared cereal, then switch back to cooked cereal and so forth. TNON'T UNDERESTIMATE the U value of hot bread for breakfast break-fast and appetite appeal. Here are some muffins with the nutty flavor of oatmeal which are bound to please as they come hot out of the oven with butter melting on them. As a special time-saving feature, the muffins are made from a homemade home-made oatmeal muffin mix. Make the mix at any time when you have a few spare moments, store in a covered container on the pantry shelf, and you will need only to measure it out, add egg and milk to it for quick muffins. Oatmeal Muffin Mix (Makes 75 small muffins) 5'A cups sifted flour 1H cups sugar 6 tablespoons baking powder 1 tablespoon salt ; Hi cups shortening 5 cups quick, rolled oats, uncooked Sift together - twice the flour, sugar, baking .! ,4 . j, powder and salt. i- 'f 'AWli M Cut shortening Aylfi'll int0 togred- wMwm ients untu par" (mmwmNl ticles are the mWAvm size of rice fifWAMi ro,ied ats and WAWMm blend. Store in covered container. con-tainer. Muffins from Mix (Makes 12 small muffins) 2 cups oatmeal muffin mix LYNN SAYS: Meat Interest Remains High If You Serve Fish Often No matter how far away you live from the sea, it's easy to obtain ob-tain such ocean-fresh seafood as cod and perch when you buy them in their quick-frozen form. Boiled fish like cod, for example, adds new interest to menus when served with tomato sauce that can come from a can or an egg sauce which is simply a thin white sauce enriched with chopped hard-cooked eggs. LYNN CHAMBERS' MEND Braised Pork Shoulder Chops Creamed Potatoes Spinach with Sliced Egg Garnish Pineapple-Grape Salad Beverage x'Marmalade Oatmeal Muffins Open-face Apple Pie Recipe Given 1 egg, beaten cup milk Add beaten egg and milk to muffin muf-fin mix, stirring lightly until combined. com-bined. Fill small, greased muffin cups full. Bake in a hot (425F.) oven 15 to 20 minutes. YOU'LL WANT the muffin mix to serve for luncheon and dinner purposes, too, so here are some interesting variations that can be made from the mix: Bacon Muffins Glazed with Honey Butter: Place a few bits of cooked bacon in center of each muffin before baking. Two or three minutes before muffins have finished baking, remove from oven and brush with honey butter (made by combining 1 tablespoon honey with 1 tablespoon butter). Return to oven and finish baking. Cheese Muffins: Fold cup grated sharp cheese into batter just before baking. Marmalade Muffins: Place teaspoon marmalade or preserves on top of each muffin before baking. bak-ing. JUST AS VARIETY In cereals Is desirable for breakfast, so it is with eggs. Here are some simple but different ways of serving this nutritious food. Frizzled Eggs (Serves 4) t pound chipped beef 4 teaspoons butter 4 eggs, beaten teaspoon pepper V cup milk Cook dried beef in butter until slightly crisp. 'Combine eggs, pepper pep-per and milk and mix well. Pour over beef and cook as for scrambled scram-bled eggs. Serve with catsup or preserves, pre-serves, if desired. Eggs in Bacon Rings (Serves 6) 6 slices bacon 6 eggs Salt and pepper 3 English Muffins, split, toasted, buttered Grease bottoms of custard cups. Curl a slice of bacon around inside of each cup. Break an egg inside each bacon ring, dust with salt and pepper, and bake in a moderate moder-ate oven (350) until egg is firm but not hard. Remove carefully from cup so that egg and bacon remain together and place on half the English muffin. Note: The bacon may be fried or broiled before be-fore placing in the cup, if more crisp bacon is desired. Poached Eggs in Apple Rings (Serves 6) 2 large apples 2 tablespoons fat 6 eggs Salt and pepper Wash and core apples; cut crosswise cross-wise into slices inch thick. Fry apples in fat 2 to 3 minutes on each side. Place an egg on each apple slice and season with salt and pepper. pep-per. Cover pan closely' and cook over low heat until eggs are firm. Lobster needs little to make a delicious salad. Combine flaked lobster with some Thousand Island dressing and serve on a bed of greens. Stuffed olives, hard-cooked eggs and chopped chives give chilled tuna fish an unusual flavor when used for salads. Extend crabmeat with cooked halibut when you plan to serve a crowd with a casserole or a a salad. Celery, sweet pickle and lemon juice will bring out flavors when they're served as salad. |