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Show I Inc. YOUNG -.fAYf ll THAT It more and t-2 more amazes and K Iv shocks her to see the M. VxS, things that Americans RtgL K eat for breakfast. In Ka&Amy n1 lno DXrt t10 coun" Rrki try In which sho was' m "bo'n and raised," she refl 1 says, tho -morning meal consisted of fruit, a cereal, and then the breakfast Itself, of sausago, fried apples and corn cakes; or wafllos and broiled chicken; or fried tomatoes and "spoon" corn bread; whereas sho declares that now whon sho goes to visit friends the meal proffered hor at 9 A. M. Is very apt to consist of dry toast and a soft-boiled egg. No one, tho young housekeeper declares, could llko dry toast and a soft-boiled, egg; If they cat those viands It Is either from motives of .jolitencss or from motives of wishing to bo lean, and tho fact that somo sort of Jam Is added to tho menu does not In any way mako upor Its scantiness scanti-ness and lack of appetizing qualities. In her home, she says, maple syrup was a part of tho matutinal moal of course, but the sweets which now mako their appearance on ' cvory breakfast tray woro then reserved for luncheon to which they undoubtedly belong. THAT sho believes tho light breakfast break-fast now demandod by many people Is a plain out and out affectation of simplicity and leaves everyone who partakes of It with an empty stomach and In a bad humor; for tho Cori; tlncntal breakfast Is all very well on tho Continent whero It Is followed by a three-courso meal at twelve noon, but that It loses Its attraction In the 1 states whero a hurried luncheon Is not hvid usually until 1.30. THAT tho wlfo who told her sho gave hor husband a 'smoked herring and a piece of toast for breakfast every ev-ery winter morning at a total cost of six cents, is likely to loso that gentleman gentle-man Booncr or lator. Breakfast, says tho young housekeeper, house-keeper, should bo tho most delicious meal of tho day for It comes at an hour whon the appctlto . must be tempted. Tho table should be prettily decorated with flowers and set with crisp linen and attractlvo china and glass. The fruit should bo chilled to Just the right temperature and not be too cold, and tho hot dishes should" be as hot as fire can mako them. If the old southern menu Is considered too heavy and toast must bo eaten thon It should bo browned on an electric elec-tric heater at tho tablo so that It will como to the plates right oft tho toaster, toast-er, crisp and hot, sinco flabby toast and cold toastare culinary crimes. THAT for her part sho thinks cold bread at breakfast gives peoplo Indigestion Indi-gestion and that sho should advlso corn-pone, thin, brown and dollclous at least threo times a week as being both economical and healthful. |