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Show Healthful Breakfast Will Appeal to Family If Menus Are Varied LYNN CHAMBERS' MEND Baked Salmon Loaf Goldenrod Egg Sauce Lemon Wedges Browned Potatoes Green Peas Apple, Pineapple Salad Broiled Grapefruit Cookies Beverage and be crisp and brown. Sprinkle with confectioners' sugar and spread with jam. Roll like an omelet and serve immediately from a hot platter. plat-ter. Eggs and Pork Sausage. (Serves 6) pound bulk pork sausage 3 eups dry cubed bread 6 eggs, beaten 6 tablespoons milk Vi cup grated cheese Saute sausage in skillet until well browned. Pour off most of the fat, r "Wfii "if nTnfam " AH those in favor of bacon and eggs have the right Idea for there's no denying the importance of a substantial breakfast. In addition to bacon and eggs, the pattern should include fruit or fruit Juice, toast, butter and a beverage. You can't expect a first-class health rating if you skip breakfast frequently. And then add Dread cubes and brown. Combine eggs, milk and cheese and add to sausage sau-sage mixture. Cook like scrambled scram-bled eggs. Serve at once. you can't do your I best work, be you I business man, ' farmer, housewife, house-wife, career girl or school child, if mid-morning hunger hun-ger pains bother you. The remedy? A well - rounded j breakfast that ! gives you foods essential for health. IS Shirred Eggs ana Sausages. (Serves 6) 6 link sausages 1 cup catsup 6 eggs Cut sausages into one-inch pieces and brown lightly. Place in a shallow shal-low baking dish and cover with catsup. cat-sup. Break eggs over catsup and bake in a moderate (350-degree) oven for 15 minutes. Sour Cream Coffee Rolls. 2 cups milk 1 cup sour cream cup shortening 1 teaspoon salt 1 cup sugar 4 beaten eggs 2 cakes yeast M cup warm water 13 cups Sour Scald milk and cream. Add shortening, short-ening, salt and sugar, then cool. Add the eggs and the yeast which has been softened in lukewarm water. Add the flour to make a stiff dough. Blend well. Let rise until doubled in bulk. Punch down. Cover the bottom bot-tom of large muffin tins with -inch thick pieces of dough. Cover with filling and place another piece of dough on top. This may be baked as a coffee loaf in the same manner, covering the bottom of a loaf tin with dough, putting on the filling and covering with another piece of dough. Let rise until doubled in bulk. Bake foils in a hot oven 25 minutes. For bread, use a hot oven for 10 minutes, then reduce to moderate mod-erate for 40 minutes. You say you can't eat breakfast? Nonsense. Of course, if you're one of those skip-breakfast people, it may take you a little time to get used to eating it, but little by little you can do it and really like it. It's worth it, if you feel better and can work better, isn't it? Afraid of gaining weight, you say? No, not if breakfast includes a citrus fruit, soft boiled or poached egg, dry toast and coffee or tea without cream or sugar. You won't have nearly as hard a time resisting the snacks which put on weight if you're fortified forti-fied with a nicely balanced breakfast. break-fast. We have variety in lunches and dinners, why not plan to have it in breakfasts? It will make them ever so much more interesting. Prepare eggs in several different styles, scrambled, poached, soft boiled, coddled, fried, baked or creamed. Have interesting breads and spreads. Don't forget that meats add variety, va-riety, too. Try sliced or frizzled ham as well as bacon, sausage, Canadian bacon or dried beef. Then, too, you can find interesting variations for pancakes and waffles. Why not this: Bran Griddle Cakes. (Makes 15 cakes, 5i Inches In diameter) 2 eggs Yt cup sugar ZYt cups milk 3 cups sifted flour 2 tablespoons baking powder teaspoons salt Yi cup melted shortening H cup bran Beat eggs and sugar until light and fluffy. Add milk and rrfix well. Sift flour with baking powder and salt; add to first mixture, stirring until flour disappears. Add shortening. Fold in bran. Bake on a hot griddle, turning only once. You'll find that Dutch pancakes will do a nice filling fill-ing job during , breakfast, as well as contributing j- the valuable protein pro-tein of eggs for this meal. Hardly anyone can resist piping hot pancakes with butter and syrup for breakfast. For those with substantial sub-stantial appetites and large calorio ' needs, serve pancakes often. Or, use them to add variety to the breakfast pattern. Filling. 1 cop cooked, chopped prunes 4 cup sugar H cup chopped nuts 1 teaspoon cinnamon x cup raisins Mix together thoroughly. The sour cream coffee dough will make three loaves of bread and several sev-eral dozen rolls. Banana Sour Cream Bread. (Makes 1 large loaf) cup thick sour cream H enp brown sugar lVi caps mashed banana 1 cup bran Hi cups flour 2 teaspoons baking powder H teaspoon salt Vi teaspoon soda Blend the first four Ingredients. Add, sifted together, the dry ingredients. ingre-dients. Place in a greased loaf pan and let stand 20 minutes. Bake in a moderate (350 degree) oven for about one hour. Make this the day before, and toast for breakfast. It'a delicious. Released by WNU Feature. Dutch Pancakes. (Serves 4) 4 eggs Yt cup sifted flour Y teaspoon salt Yt cup milk 2 tablespoons soft butter Confectioners' sugar Jam Beat eggs thoroughly. Sift flour and salt together and add to eggs alternately al-ternately with milk to make a smooth batter. Spread butter over bottom and sides of cold frying pan. Pour in batter and place in a hot (400 degree) de-gree) oven. Bake 20 to 25 minutes, reducing heat gradually to moderate (350 degrees) during the baking. Pancakes should puff up at the sides LYNN SAYS: Remember These Faots About Yeast Breads Rising time on bread or rolls usually usu-ally follows this pattern: Dough made with one cake of yeast and two cups of Liquid will take three hours to rise. Each subsequent rising takes less time. Rising may be hastened by using more yeast. However, not more than two cakes of yeast should be used in the average recipe for fear at giving too much yeast flavor. aamaaaaaaHawnifpMMBSammaBaasssBaaawpaiBBsBS Sugar is yeast food and it also gives flavor to bread. Too large amounts retard the yeast growth. Sour, heavy bread is caused by too high temperature during the rising ris-ing time. Crisp crusts on bread are made by brushing the top with slightly beaten egg white 10 minutes before the baking. This also win give a browner crest Soft crusts can be achieved by brushing with melted fat just before baklne. |