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Show ..--r fr'. -V t Wake Up and Shine . . . for a Hearty Breakfast! (See Recipes Below) Winter Breakfasts Though the wind may howl moan-fully moan-fully and the icicles crackle coldly at your' window Sill these mornings when you arise to meet the day and all its tasks, a hot, well-balanced breakfast is bound to bring you to the alert This Week's Breakfast Sliced Oranges Hot Oatmeal Honey Top Milk Coddled Eggs Butterscotch Pecan Rolls Beverage Recipe Given then fold in stiffly beaten whites. Heat butter in skillet, pour in eggs, cover and cook over low heat until mixture puffs, about 8 minutes. Uncover Un-cover and finish cooking in slow oven (325 degrees) about 20 minutes. min-utes. Fold over and serve on warm platter. Omelet Variations. If you have leftover ham, sprinkle a few tablespoons of minced ham over omelet while It is cooking. For a jelly omelet, spread a tablespoon table-spoon of jelly over surface of omelet before folding it over after it has in double quick time. Fruit or fruit juice will wake you first, then eggs, hot cereal, rolls or flapjacks will do the rest toward getting you on your way. Citrus fruit crops are especially good this winter and will be at your breakfast service with all their rich vitamins, minerals and health-giving qualities. Their sparkle and freshness will give you a new start these busy mornings. Vitamin Cereals. It's a wonderful idea to follow up the fruit course with one of those quickly prepared hot cereals which are so rich in vitamin Bl that important vitamin you need daily for preventing nervousness, fatigue and restlessness. There are several ways of doing up the hot cereals. The quick-cooking wheat and oat cereals may be readily prepared along with the rest of breakfast in just a few minutes' time. If you have a deep-well cooker cook-er on an electric range you can place the cereal in glass jars along with dried fruits you are able to obtain, turn on the unit overnight, and have fruit and cereal ready-to-eat. Don't hesitate at cooking the quick-cooking cereals longer they are improved in flavor and more palatable if you give them a few extra minutes. Coddled Eggs. Coddled or soft cooked eggs are made by bringing a sauce pan of water to a good boil. Then turn out the heat, transfer into it the eggs with a spoon. Cover and let stand 5 to 10 minutes depending upon the consistency of-egg you desire. This Is a good way to-fix eggs you can place them in the water while you're getting the rest of the breakfast. break-fast. Change Your Breakfasts. Fried mush is a wonderful breakfast break-fast food; serve it with syrup, butter but-ter and honey, and even fried apple rings for a late Sunday morning feast. Toasted English muffins teamed with poached eggs and a piece of finished cooking completely. For special occasions, spread sauteed chicken livers before folding omelet. Freshly baked rolls with swirls of brown syrup and whole pecans on top are bound to' make your breakfast break-fast a real pleasure. Make the rolls in the afternoon reheat for breakfast, break-fast, for these won't dry out: Butterscotch Pecan Rolls. (Makes 3 dozen) 1 package yeast, compressed or granular cup warm water cup milk, scalded, cooled to lukewarm 1 teaspoon salt cup sugar Vt cup melted shortening Z eggs, well beaten About 4 cups sifted all-purpose flour 1 cup butter, softened 1 cup brown sugar, packed firmly I cup pecan meats Pour Vt cup lukewarm water over yeast, add 1 tablespoon sugar, stir, let stand about 5 minutes. Dissolve salt and remaining sugar in milk. When lukewarm add yeast and blend with 2 cups flour. Beat very thoroughly. Next, add eggs and shortening. Mix well and beat three minutes. Add remaining flour enough to make a smooth dough Knead lightly on board about 5 min- utes. Use only enough flour to keep dough from sticking. Dough should be kept as soft as possible. Grease top and let rise until doubled. Fold dough down again and let rise again until doubled. To shape: roll dough into oblong pieces until V inch thick. Spread with butter, brown sugar and nuts. Roll as for jelly roll. Cut into 1 to H4-inch slices. Use muffin tinstf add 14 spoonful of butter, and ;H few nutmeats to each pan. Place rolls of dough, cut side down orB' each pan. Let rise again until dou ble. Bake about 12 to 15 minutes! in a hot (400 to 425-degree) oven.l Remove from pans immediately. I broiled ham in-between in-between will work wonders toward getting the family fami-ly on its way out of bed. Packaged pancake pan-cake mixtures will speed up the tempo at breakfast break-fast time. Serve them with butter or vitaminized margarine honey and butter syrup, melted together, or dark corn syrup flavored with a maple extract are all that could be desired, luscious indeed. No, I haven't forgotten omelets! For a fluffy omelet allow 3 eggs for 2 people. Separate eggs, and beat each separately. Add tablespoon cream to yolks, salt and pepper, Quick Coffee Cake. H cup butter 1 cup sugar 1 egg 1 cups flour ZM teaspoons baking powder Y teaspoon salt 1 cup milk 1 teaspoon vanilla Cream butter and sugar. Add egg and beat until light. Add sifted dry JL ingredients alternately with milk and beat for several minutes. Add vanilla va-nilla and pour into a greased, shallow shal-low pan. Spread with topping and bake in a moderate (350-degree) oven 25 to 30 minutes. Topping. 2 egg whites 1 cup brown sugar Nutmeats Beat egg whites stiff. Fold in sugar. Spread on batter and sprinkle sprin-kle with chopped nutmeats. Have you a particular household or cooking problem on u-hich you would like expert advice? tt'rile to Miss Lynn Chambers at Western Piewspniier Union, 210 South Desplaines Street, Chicnffo, Illinois, explaining your problrm fully to her. Please enclose a stamped, self-addressed self-addressed envelope for your reply. Released by Western Newspaper Union. 4 |