Kankakee Valley Post, Volume 14, Number 50, DeMotte, Jasper County, 27 October 1944 — HOUSEHOLD MEMOS... [ARTICLE+ILLUSTRATION]

HOUSEHOLD MEMOS...

by Lynn chambers

Breakfast Patterns

A recent survey made tells us that 65 per cent of the doctors and 88 per cent of the teachers say the average person eats too little for breakfast. Other interesting facts reveal that most people believe they get about

20 per cent of their daily nour ishment from breakfast. Doc. tors and teachers here again esti mate they get about 28 per ceni nourishment from breakfast. One of the rea-

sons, perhaps, for skimping on breakfast is that time is limited. The survey goes on to say that people themselves estimate they spend around 12 minutes eating breakfast with farmers spending more than that, factory workers less. On Sundays, when there is no work to dash to, the time for breakfast stretches enormously, and so probably does the nourishment. These, then, are the findings Here are the facts: a breakfast is one of the three meals of the day and as such should provide a third of the day’s food requirements—calories, vitamins, minerals, etc. In fact, planned correctly, the breakfast can take care of that serving of cereal, that citrus fruit or juice and the egg a day requirements. If the worker has a heavy schedule, the food can be made extra nourishing, such as cooking the cereal in milk, or at least serving with cream or rich milk and sugar. Have both eggs and cereal for breakfast if the calorie intake has to be upped, and serve jellies or jam with toast in addition to the butter. Why Breakfast? Breakfasts, good breakfasts, are important if we are to keep mental

and physical en ergy at the highest level, during morning hours. The time elapsing between dinner and breakfast is the longest interval between any meal. The stretch between the eve

ning meal and the morning meal is usually as long as 12 hours. Sleep consumes energy, too, for the very process of living, while asleep requires approximately 65 calories for the average-sized adult. Now here are some breakfast patterns that will fit nicely into your Schedule even if you have only 12 to 15 minutes in which to take breakfast: Pattern I. Stewed Fruit Cooked Cereal Milk and Sugar Toast and Marmalade Coffee or Milk Pattern 11. Half Grapefruit Rcatlj to-eat Cereal Milk and Sugar French Toast Syrup Coffee or Milk Pattern 111. Orange Juice Cool.cd Cereal with Milk and Sugar Eggs or Bacon Rolls and Jelly Coffee Pattern IV. Fresh Applesauce Win at Flakes with Cream and Sugar Fried Ham Slice Muffins and Butter Coffee or Milk Company Breakfast. Fruits-in-Season Cereal with Cream and Sugar

Scrambled Eggs with Chives Bacon Curls English Muffins with ButterJolly Coffee There need be no monotony lr breakfasts with all the variety avail able in fruits, juices, cereals, and breads. Here is a top-of-the-morning recipe to give your family a grand send-off: Flake Griddle Cakes. (Makes 12 cakes, 4 irfehes in diameter) 1 cup sifted flour 2% teaspoons baking powder % teaspoon salt 1 tablespoon sugar 1 egg l'.'i cups milk 1 cup slightly crushed bran, wheat or corn flakes 3 tablespoons melted shortening Sift together flour, baking powder, salt and sugar. Combine well beaten egg and milk and add to dry ingredients. Beat until smooth. Add cereal flakes and shortening. Bake on hot, lightly greased griddle Serve with syrup, honey or jelly. Variation: Butter thin hot pancakes, spread with tart jelly and roll Serve at once with additional jelly or thin syrup. Do you have recipes or entertaining suggestions uhirh you'd like to pass on to other readers? Send them to' Miss Lynn Chambers, W estern Newspaper Union, 210 South Desplaines Street, Chicago 6, Illinois. Released by Western Newspaper Union.