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Show f Hake your breakfasts tempting with refreshing variations of both cooked and rezdy-to-e- at cereals. Here are some suggestions of the many ways you can serve cereals with real appetite appeal. Cered Cec'ti li L'Z'.'x-part or all miKc i TV v- - jrV 1 r ..... r C r It' Vts olate milk cr add 1 tablespoon of seroi-sioe- et chocolate pieces for each serving cf cereal as it cocks in milk. into cooked Ccrecl wi:h Crlil factts-S-tir cereal testy dried fruits such as raisins, currants, dates, fcs, apricots, peaches, apples, cr prunes. f ... f i fp!ii CrtdCtir and a mixture of ground cinnamon nutmeg into cereal during dried fruits if decooked cocking. Add sired. hot sweetened -- V apple-szu- ce i. with grciti orange peel and spoon over cocked cr cereal. i:2wc"c3A tablespoon cf canned crushed pinezzpl adds a flavor freshener to a serving cf almost any cereal brown sugar or rmctfsh-prinkl- a shared maple sugar over hot cereal and dot with butter. Rich but wonderful! I;;sr3-Prep- are eggnog and season with a bit cf ground nutmeg. Really special for hot cereal. Crunch T.ppJaj-Ed- ge a bowl of cooked cereal with a border of crisp ready-to-e- at cereaL base m nan Set out a large, heavy skillet Set out 10 to 12 slices whlto or wholo- wheot bread, cut '4 In. thick Measure and set aside Vi tuP 8rot, Parmeson choose Put into a shallow bowl and beat slightly 2 tablespoons butttr or morgorlno Set over simmering water and heat until cheese is softened. Stir until ingredients ' are well blended. , Put into a bowl teaspoon salt ppor teaspoon For uniform yellow color, beat egg mix14 Vi . 3 089 -- Blend in the cheese and 1 cup milk or cream 1 tablespoon sugar V4 teaspoon salt Heat in the skillet 2 to 3 tablespoons butter, mar garine, or moat drippings Dip the bread slices, one at a time, into the egg mixture, turning to coat each side welL Put into hot skillet at once. Lightly ture until thoroughly blended. For streaks, ci yellow and white, beat slightly. , "ErownonbOT Gradually blend in the cheese mixture. brown other side. Heat skillet until just hot enough to sizzle a drop of water. Heat in skillet 3 butttr or morgorlno Add the diced bacon to egg mixture; mix and pour into the skillet Cook slowly over low heat With a fork or spatula, lift mixture from bottom and sides of skillet as it thickens, allowing uncooked part to tcblc-spoon- s flow to bottom. Avoid stirring. Cook slowly until scrambled eggs are thick And creamy throughout but are still moist Serve Immediately. 4 servings - WCEKIY Repeat procedure for remaining bread slices. If necessary, add more fat to keep slices from sticking. The coated bread slices may alscte placed on a baking sheet and browned in a 450F oven 8 to 10 min. well-greas- MAGAZINE ed Serve at once with Butter or margarine Sirup, honey, preserves, or am If desired, sprinkle with additional grated Parmesan cheese. 10 to 12 slices French Toast Note: For variety, substitute slices of French or Vienna bread. - . Follow Base Recipe. Substitute diced cooked ham for the bacon. FAMILY Freaeh'Tocst " . of a double boiler 6 tablespoons milk, (nam, or unluted evaporated milk 3 oi. (1 pkg.) cream cheese UPTEMIE cup II, f f French Toaet Follow Base Recipe. Omit the grated Parmesan cheese. ' 1953 Keep on hand or a delicious breakfast treat worth noting. Cream until softened & Follow Base Recipe; omit the grated Parmesan cheese. Set-out 8 white or butter Add and beat until light and fluffy bread slices. Drain contents can crushed pineapple (about of 1 cup, drained). Chop Vi cup (1 oz.) pecans. Peel and mash 1 banana (with brown-fleckpeel);, blend in 3 oz. (1 pkg.) softened cream cheese. When thoroughly blended, add the pineapple and nuts. Mix thoroughly and spread mixture on four of the bread slices. Top each with another bread slice. Heat the skillet, dip the sandwiches into the egg mixture, and proceed as in Base Recipe. whole-whe- at Vj cup 9-- oz. teaspoon lemon or lime juice Add gradually, beating constantly 1 - Vi twP ed honey, ' Continue beating until light and fluffy. , Serve with griddlecakes, waffles, or French Toast Store butter in tightly covered container in refrigerator if not served immediately. When ready to use, cream again or allow to soften at room temperature. About Orange-Sug- For Orange ar Sugar-Ble- nd j ... Frait Saxdzriclies ixiih Parmesan Cheese Put into top .J,.?X' V Frenc! Tcast n cooked bacon ; I i Keratitis bass nan Vi cup diced t i Ctcx-czC-Crczzi-Cke- sss Set out ' r r " 0 if ready-to-e- at Cream cheese is barely detected, but the eggs will have an added creaminess. - Vi cup butter Toast Blender A pplcsouce together and t,TywrTOo7ln 2 tablespoons sugar tablespoon grated orange poet (grated through colored part only; white Is bitter) 2 teaspoons orange ulce Vs teaspoon ground nutmeg For Toait-- If desired, remove crusts from 4 slices bread Set temperature control of range at Broil (500F or higher). Place bread slices on broiler rack; place in broiler with tops of slices about 3 in. from source of heat When bread Is brown on one side, remove from broiler; spread un toasted side with Butter or margarine sides with orange sugar buttered Sprinkle and return to broiler. Broil until sugar is melted. 4 servings method of preparing applesauce. 1 Wash, quarter, core, and pare 3 or 4 medium-sit- e (about 1 lb.) . apples Put into the blender container V4 CUP pineapple (ulce . 14 CWP ugor Cover and turn on motor. While motor is running, gradually add apple pieces and blend until the consistency is the same Use throughout (thick and sauce-like- ). rubber spatula to scrape down sides of container several times. Pour applesauce into saucepan and bring to boiling, stirring occasionally. If sauce is to be served immediately, omit heating. Serve hot or, chilled. About 2 cups applesauce N -- ' ' |