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Show Better Breakfasts ATHLETES of ancient Greece A used to eat a breakfast of dried Hps. fresh cheese and a porridge made of wheat, and then go out and hurl the discus and marathon about with amazing speed. Take a tip from the skilful skil-ful Greek, and before you marathon mara-thon to your office to hurl big ideas, enjoy a breakfast which starts with the luscious fig, followed fol-lowed by a wheat cereal. For example: Stewed Figs and Raisins Wheat Cereal with Cream . Scrambled Eggs with Mushrooms Johnnr Cake Strawberry Preserves Co ffee Stewed Figs and Raisins: Wash one-third cup raisins. Add two- thirds cup water and simmer gently until the raisins are plump and the water Is almost cooked off. Add the contents of one flounce fl-ounce can figs and bring to boiling. boil-ing. Chill oyer night. Serve plain or with cream. This Berves four persons. Scrambled Eggs tcith Hush-rooms: Hush-rooms: SautS the contents of one 4-ounce can of sliced mushrooms in two tablespoons butter for four or five minutes. Beat five eggs slightly and add the mushroom liquor and salt and pepper to taste. Then add this to the mushrooms. mush-rooms. Reduce the heat and scramble lightly. Remove from the fire before the eggs begin to harden. This serves four persons. |