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Show SUMMER BREAKFASTS. The summer breakfast Is even more of a problem than that of any othor Gcason. Tho appotlto is so ilcklo that dishes that appeal to tho eyo aro especially es-pecially sought after. On a hot morning morn-ing serve tho cereal cooked tho day beforo and plnced on ice. Served with cream and frosh fruit it Ib most ' wholesome. When one feels tho need of a heartier hearti-er dish at breakfast, croquettes of various kinds aro both Ailing and np-petlzlng. np-petlzlng. Tho rice left from tho pudding pud-ding of tho day beforo may bo used. Add to a pint of boiled rice two well beaten eggs, two tabloBpoonfuls of buttor, one tnblespoonful of chopped parsley, salt and paprika to taste with" a fow drops of onion Juice. Sot aside until cold, then mako Into croquottes, dip in egg and crumbs and fry in deop fat Haked eggs in cream mako a pleasant pleas-ant chnngo In serving eggs Whole wheat bread made with nuts Is a highly nutritious bread and served with fruit makes a good, woll-balancod meal. A slice of well prepared toast with fresh butter and berrlos Berved with a cup of fragrant coffee, rich with cream, is sufficiently Hatlsfylng to most appetites theso hot mornings. |