Kankakee Valley Post, Volume 9, Number 47, DeMotte, Jasper County, 12 October 1939 — Household News [ARTICLE+ILLUSTRATION]

Household News

by Eleanor Howe

At the Sound of the Breakfast Bell

Five mornings a week there’s a last minute scramble to get to school on time, and a mad dash to beat the boss to the office—and too frequently the all-important business of eating breakfast is neglect-

ed Maybe the breakfast menuneeds revising, or needs a “beauty treatment” to increase its appetite appeal. If all homemakers would join

forces to raise the standard of American breakfasts, it would be a long step in the direction of happiness and well being for the family. Breakfast needn't be elaborate to be good, but it should consist of foods well chosen and w’ell prepared to tempt the appetites of members of the family who aren’t ordinarily interested in this first meal of the day. Serving something new, occasionally, is a more effective moans of getting the laggards out of bed than the loudest alarm clock’ Blueberry Muffins. (Makes 10-12 muffins • 1 i cup butter 1 i cup sugar 1 egg ■ ■ 2 2 ;r cups fit ur 3 teaspoons baking powder 1 teaspoon vanilla extract .1 cup milk 1 cup blueberries (well drained) Cream the butter and add sugai gradually. Add the egg. well beaten, and mix. Sift all dry ingredients, reserving 1 i cup flour to be mixed with the blueberries. Add milk, mixed with vanilla extract, and dry ingredients alternately. Add the floured blueberries. Bake in greased muffin tins m a moderate oven (375 degrees) approximately 20 minute's. Bacon With Apple Rings. 7 slices bacon 1 egg (sliglitly beaten with T tablespoon cold water) White corn meal 3 apples (peeled and cut in ’h-inch round slices) 1 teaspoon powdered sugar ffi teaspoon cinnamon Juice of 1 lemon Melt sufficient bacon fat to coyer the bottom of a skillet.. Cut bacon strips in halves,, dip in beaten egg, then dip in corn meal. Saute gently in the bacon fat until each strip is a golden brown. Place apple slices in a mixture of the lemon juice, sugar, and cinnamon for a few minutes. Drain the apple slices, without drying, and saute in the remaining tat. Place bacon strips in the center of a warmed platter and arrange around it the browned apple rings. llomiry Grits With Baked Eggs. (Serves 4-6) 3 cups freshly cooked grits 5 to G eggs Salt, pepper and paprika D cup cheese (grated) Fill a shallow baking pan with the cooked grits. With a spoon make

hollows or wells m the grits. Drop a fresh egg into each hollow. Sprinkle with salt, pepper, paprika and grated cheese. Bake in a

moderately hot oven (375 degrees) for 20 to 25 minutes. I' rench Toast With Pineapple and Bacon. (Serves 4) 8 slices bacon 2 eggs (slightly beaten) i: z cup milk r i teaspoon salt 4 slices bread 4 slices pineapple (canned) Pan fry bacon until nicely browned and crisp; drain and keep riot. Combine slightly beaten eggs, milk, and salt, and mix well. Dip bread nn egg mixture and saute in the hot bacon fat until golden brown. T. hen saute the pineapple slices.

Place one pineapple slice on eact) piece of toast with two sliced of bacon. Garnish with parsley, and serve very hot. Waffles. 2 cups pastry flour 2 teaspoons baking powder l a teaspoon salt 2 eggs 1 cup milk ’h cup butter (melted) Sliced bacon - . Mix and sift all dry ingredients j Beat egg yolks thoroughly and add milk. Then pour this milk mixture into the dry ingredients and blend lightly. Add melted butter and fold in the well beaten egg whites. Cut bacon into 1-inch pieces; place 1 piece on each w'affle iron section and then pour waffle batter on hot waffle iron. Buckwheat Cakes. 1 yeast cake 1 cup lukewarm water 3 tablespoons dark molasses 1 tablespoon salt Issi cups flour 1’.2 cups buckwheat flour 1 cup lukewarm water (approximately )' 1 c ... ; ’cn soda dissolved in ’-.j cup water Soak yeast cake in. 1 cup of lukewarm water. Add molasses, salt,

and flour. and enough additional lukewarm water to make a batter a little thicker than that used for ordinary griddle cakes. Put batter m a

envoi. d bean jar, and let stand over mght. In the morning add soda dissolved in water. Bake on a hot greased griddle. Birmingham Eggs. Slice bread 1 inch thick, trim off crusts and cut a 14>-inch hole in the center. Place in heavy frying pan containing generous amount of butter. Break an egg in the center of each slice. Fry bread slices until golden brown, then turn and brown other side. Salt and pepper. Quick Butterscotch Rolls. 2 cups flour 2 teaspoons baking powder ] 2 teaspoon salt ' i cup shortening :: i cup milk Melted butter 1 cup light brown sugar 1 i cup butter cup pecan nut meats Sift flour, baking powder and salt. Cut in shortening and add milk. Roll out and brush with melted butter. Sprinkle with 1 cud brown sugar. Roll firmly like a jelly roll. Cream together the remaining 2 a cup of sugar and 1 » cup butter. Spread this mixture, together with the pecan nutrneats, over bottom of baking pan. Slice biscuit roll in ’s-inch slices and place cut side up in the butter-sugar-nut mixture. Bake 20* minutes in moderate oven (350 degrees) and turn out of pan at once. Serve upside down.

RF "I !■ “Hurry-Up-Meals”—those problems of the present-day busy homemaker, will be the subject of Eleanor Howe’s column next w r eek. Miss Howe will give you menu plans and recipes for meals that can be whipped together almost in less time than it takes to tell about it.

Coffee and waffles are star performers for Sunday breakfast. See Recipe Below.