Show ce 4 70 healthful breakfast will appeal to family if menus are varied iw A all those in favor of bacon and eggs have the right idea for theres no denying the importance lot of a substantial breakfast in ad addition to bacon and eggs the pattern p attern should include fruit or fruit aulce juice toast butter and a beverage you cant expect a first cl class ass health rating it if you skip breakfast frequently arid you cant do your best work be you business man farmer housewife career girl or school child if mid coming hunger pains bother you the remedy A well rounded breakfast that gives give you fobbs essential for health you say you cant eat breakfast nonsense of course it if youre one of those skip breakfast people it may take you a little time to get used to eating it but little by little ya you can do it and really like it it its worth it it if you feel bett better erand and can work better it afraid of gaining weight you say no not if breakfast includes a citrus soft boiled or poached egg dry toast and coffee or tea without cream or sugar you wont have nearly as hard a time resisting the snacks which put on weight if youre fortified with a nicely balanced breakfast 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 tried baked or creamed have interesting breads and spreads dont forget that meats add variety too try sliced or frizzled ham as well as bacon sausage canadian or thenton then too you can find interesting variations for pancakes and waffles fies why not this bran griddle cakes makes hakes 15 cakes 5 SK inches in hi diameter 2 eggs egea vt 34 cup sugar ak cups milk 3 cups sifted flour 2 tablespoons baking powder 14 teaspoons salt vt cup melted shortening nine A cup bran beat eggs and sugar until light end and fluffy add milk and mix well sift flour with baking powder and salt add dd to first mixture stirring until flour disappears add shortening fold in bran bake on a hot griddle turning burning only once find that dutch pancakes will do a nice filling job during breakfast as well weh as contributing P the valuable protein of eggs for this meal dutch pancakes serves serbei 4 4 eggs ege cup sifted flour teaspoon salt cup milk 2 tablespoons soft butter confectioners Confection ers sugar jam beat eggs thoroughly SM sift flour and 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 9 ree oven bake 20 to 25 minutes reducing heat gradually to moderate degrees during the baking pancakes should puff up at the sides LYNN SAYS remember these facts about yeast feast breads rising time on bread or rolls usually 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 abar two cakes of yeast should be used in the average recipe for tear fear df f giving too much yeast flavor LYNN CHAMBERS MENU baked bake d salmon loaf goldenrod egg sauce lemon wedges browned potatoes green peas apple pineapple salad broiled grapefruit cookies beverage and be ba crisp and brown sprinkle with confectioners confection ers sugar and spread with jam roll like an omelet and servo immediately from a hot plat ter eggs and pork sausage serves 6 pound bulk pork sausage 3 cups dry cubed bread 6 eggs beaten 6 0 tablespoons milk cup grated cheese saute sausage in skillet until well browned pour off most of the fat fak then add bread cubes cube and brown combine eggs milk and cheese and add to sausage sa ge mixture cook like scrambled eggs serve at once shirred eggs and sausages Ser Serves vesS 6 6 link sausages acup 1 cop catsup beggs 6 eggs cut sausage sinto one inch pieces and brown lightly place in a shallow baking dish and cover with catsup break eggs over catsup and bake in a mode moderate rati degree oven for 15 minutes sour cream coffee rolls 2 cups milk 1 cup sour cream 1 cup shortening I 1 teaspoon salt I 1 cup sugar 4 beaten eggs 2 cakes yeast ya cup warm barmwater water 13 cups caps hour flour scald mill 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 stiff dough blend well let rise until doubled in bulk punch down cover the bottom 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 othe bottom of a loaf tin with dough putting on the filling ailing and covering with another piece of dough let rise until doubled in bulk bake rolls in a hot ho toven oven 23 25 minutes for bread use a hot oven for 10 n minutes then reduce to moderate for 49 minutes 6 hardly anyone can resist piping hot pancakes with butter and syrup for break breakfast fest for those with substantial ial appetites an and d large calorie needs serve pancakes often or use th them em jo to add variety to the breakfast pattern filling i cup clip cooked chopped p prunes brunes K cup sugar cogar M cup chopped nuts L 1 teaspoon cinnamon H cup raisins raising mix together thoroughly the sour our cream coffee dough will make three loaves ot of bread and several dozen rolls banana sour cream bread makes blakes I 1 large larg e vt cup thick sour cream ti cup brown sugar 14 cups cupa mashed banana I 1 cup cop bran 1 ak cups flour floor 2 teaspoons baking powder V teaspoon salt vt teaspoon sods soda blend the first arai tour ingredients add sifted fitted together th the dry ingredients feat place in a greased loaf pan and let stand 20 minutes bake in a moderate degree oven tor for about one hour make this the day before and toast tor for breakfast it 1 delicious released by features feature sugar is I 1 yeast food and dt it also gives flavor to bread bicad too large am amounts ants retard the yeat growth sour heavy breid bread Is caused by too high temperature during the rs rising ing time crisp crusts on bread are made by brushing the top with slightly b eaten beaten egg white 10 minutes before the baking this also will give a browner crust son soft crusts can be achieved by brushing with melted fat just before baking |