Show 0 if MY healthful breakfast will appeal to family if menus are varied 4 4 all those hose in favor of bacon and eggs have the right idea tor for theres no me denying the importance of a substantial breakfast in addition to bacon and eggs th the e pattern should include fruit or fruit juice toast butter and a beverage you cant cani expect a first class health rating if you skip breakfast frequently and you cant do your best work be you business man farmer housewife career girl or of school child it if midmorning mid morning hunger pains bother you the remedy A well rounded breakfast that gives you foods food es essential tor for health you say you cant eat cat breakfast nonsense of co course if youre one oe of those skip breakfast people it may take boti you a little time to get used to eating it but attee by little attle you can do it and really like eke it its worth it if you feel better and can cin work better it itt afraid of gaining weight you say conot no not if breakfast includes a citrus fruit soft boiled or poached egg dry toast and coffee or tea without cream or sugar YOU yon wont have nearly as hard a time resisting the snacks which put oni weight if youre fortified with a nicely balanced breakfast we VW have hava var variety lety in lunches and dinners why not plan to have it in breakfasts it will vill make them ever so co much more interesting prepare eggs egglin in several different styles scrambled poached soft boiled coddled fried baked or creamed have interesting breads and andi i spreads I 1 dont forget that meats add variety rl ety too try sliced or frizzled ham as well as bacon sausage can canadian adlan bacon or dried beet beef then too you can find interesting variations variation 3 for pancakes ei and waffles why not thise bran griddle cakes brakes 15 cakes aj 5 inches la in diameter 2 eggs ja cup sugar cups milk 3 cups sifted flour 2 tablespoons baking powder 1 li teaspoons salt ya cup melted shortening H cup bran heat beat eggs and sugar until tight light end and fluffy add milk and mix well sift flour with baking powder and salt add to first mixture stirring until flour disappears add shortening fold in bran bake on ft a hot griddle turning only once find that dutch pancakes will do it a nice filling job during breakfast as well as contributing the valuable protein crad of eggs for this meal dutch pancakes serves 4 4 eggs ega cup sifted flour H teaspoon salt K H cup milk I 1 2 tablespoons soft oft butter confectioners Confection ers sugar jam beat eggs thoroughly gW sift flour and nd salt together and add to eggs alternately with milk to make a smooth batter spread butter over bottom and sides of cold trying frying pan pour in batter and place in a hot degree oven bake 20 to 23 1 minutes i reducing heat heal gradually to moderate degrees during tho the baking pancakes should puff up at the sides LYNN SAYS remember these facts about yeast breads rising time on on bread or rou rolls usually follows this pattern dougli dough made with one oab cake of yeast and two cups of liquid will tako take three hours to rise each subsequent rising takes lakes less time rising may be hastened by using more yeast however not more than two cakes cake af pf of yeast khouli should bo be used in tho av average aage df bi giving too much yeast flavor Y f LYNN CHAMBERS MENU flaked baked salmon loaf Golden sauce lemon wedges wedge browned potatoes green peas apple pineapple salad broiled grapefruit cookies beverage and be crisp and brown sprinkle with confectioners confection ers sugar and spread with jam roll like an omelet and serve immediately from a hot plat ter eggs and pork sausage serves 6 pound poma bulk pork sausage 3 caps dry cubed bread 6 ggs beaten 6 tablespoons milk H cup grated cheese saute sausage in skillet until well browned pour off most of the fat then add bread cubes and brown combine eggs milk and cheese and add to sausage mixture cook like scrambled eggs serve at once sherred shirred eggs and sausages Baime ea serves 6 6 link sausages scup 1 cup catsup 0 eggs cut usages sausages introne into one inch pieces and brown lightly place in a shallow baking dish and cover with catsup U break eggs over catsup and sa bako pa in a moderate degree oventon oven foi tor 15 minutes 8 sour our cream coffee rolls 2 cups milk I 1 cup sour cream 1 cup shortening I 1 teaspoon salt I 1 C cup ui sugar 4 beaten eggs 2 cakes yeast Us cup warm water 13 cups hour flour scald milk and cream add shortening salt and sugar then cool add the eggs and the yeast which has been softened in lukewarm water add the flour to make a n stiff dough blend well let ris rise e until amul daubl doubled e d irr in bulk punch down cover the bottom ot of large muffin tins with 16 inch thick pieces of dough cover w with th filling and place another piece of dough on top this may be baked ss as a coffee loaf in the same manner covering the bottom of a loaf loaf tin with dough putting on the fillini filling and covering with another piece of dough let rise until doubled in bulk bake raus in a hot oven 25 minutes for bread use a hot oven for 10 minutes then reduce to moderate for 40 minutes 1 I y hardly a anyone can resist piping hot pancakes with butter and syrup foi or breakfast for those with 5 substantial ull appetites and large caloric needs servo pancakes often or use them to add variety to the breakfast pattern filling i cup cop cooked chopped prunes U cup sugar cup chopped nuts I 1 teaspoon cinnamon H cup raisins mix together toge thir thoroughly the sour cream coffee dough will make three loaves of bread and several dozen rolls banana sour cream bread makes I 1 large loaf vt cup thick sour cream crup crap brown sugar 11 cups mashed banana scup 1 cup bran 1 li cups flour 2 teaspoons baking powder teaspoon salt alt H teaspoon sod soda blend the first four ingredients add sifted together the dry ingredients place in i a greased lo 10 loaf af pan dan and let stand 20 minutes 13 bake ake in a moderate degree oven for about one hour make this the day before and toast for breakfast its delicious nt released leased by features Fea sugar is yeast food and it also gives flavor to bread too large amounts retard the yeast growth sour heavy bread Is caused i by too high temperature during the rising time crisp crusts on bread are made by brushing the top with slightly beaten egg white ilo minutes before the baking this also will give a browner bruist soft crusts can be achieved by brushing with melted fat just before baking i |