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Show Better Breakfasts V T0BODT minds getting up on fJ a fine Spring morning: nobody no-body but those of us who have been oat tate the fine Spring night before. But since we have a way at staying oot these ftne Spring; nights, why not use a little lit-tle culinary persuasion? Here is a breakfast that smells so good tn the making that only a dodder-head dodder-head eonM lie abed. And even a dodderhead could remain Inert only until the coffee began to percolate. If it Is Taeuum-psteked Taeuum-psteked coffee, it smells like a million dollars because the flavor la fresh and the result. Chough in-tjmimI. in-tjmimI. la nrVeieas, Indefd, Cmtwsed or Preserved Tit with Cream Fluked Cereal Scrambled Corn on Toast JeOj Muffins Coffee Scrambled Com on Toast: Dice three slices of bacon and fry until crisp, bat avoid burning. H the bacon is very fat, pour off all but two tablespoons of the hot drippings. drip-pings. Beat six eggs slightly, add the contents of one No. 2 can of creamy corn, three-fourths cup of milk and salt and pepper to taste. Pour into the hot bacon fat and cook very slowly, stirring constantly, con-stantly, until creamy. Serve on buttered toast This serves six. |