A breakfast should consist of : —
I. Fruit in some form, preferably fresh.
II. Cereal, best from the whole of the grain, and cheapest
if purchased unprepared for use.
III. Some protein dish, as eggs, fish, hash, or a small
quantity of meat. Unless eggs are very high in price,
they are always better and cheaper than meat for
breakfast.
IV. Some form of bread, as toast, brea muffins, biscuit,
popovers, griddle cakes, rolls, etc.
V. A hot drink, as coffee or cocoa, if desired.
The cost of food should not exceed eight cents per per-
‘son, and the meal may be planned so that the cost will
not exceed five cents per person. Fruits and eggs should
be served in season, for then the prices are moderate.
Uncooked breakfast foods cost less than half what prepared
foods cost, and they may be cooked in the fireless cooker
the day before, thus saving time in preparation. Dried —
fruits, as dates, figs, and prunes, may be chopped and added
to the cereal.
1From Conley’s Nutrition and Diet.
PLANNING AND SERVING A BREAKFAST 113
A BREAKFAST TABLE.
Toast, rolls, and griddle cakes take less time to prepare
than muffins, popovers, and biscuits.
A breakfast should not take more than thirty minutes
to prepare. ‘This should include laying’ the table and all
preparatory work.
SERVING A BREAKFAST
MENU
Muskmelon
Cream of Wheat Cream and Sugar
Ham and Eggs Bread and Butter
Coffee
TIME FOR PREPARATION
12.00 Boil water for cereal.
12.05 Put cereal on to cook.
12.10 Lay table.
12.15 Prepare melon and put in a cool place.
12.20 Prepare ham and start to fry it.
114. PLANNING AND SERVING A BREAKFAST
12.25 Make coffee.
12.28 Pour water and put butter on plate.
12.30 Serve melon.
92335) -oerve.cereal. :
12.40 Serve ham and eggs, coffee and bread.
1.00 Clear table.
MATERIALS NEEDED
3 melons. 8 eggs.
I recipe for Cream of Wheat.
5 pint of milk.
3 pint of cream.
14 pounds of ham.
1 loaf of bread.
3 ounces butter.
8 tablespoons (level) coffee.
Loaf and granulated sugar✪ Breakfast Menu.
MATERIALS FOR SERVING
1 silence cloth.
1 linen tablecloth.
6 linen napkins.
1 large cénterpiece — 2
doilies.
6 silver knives.
6 silver butter spreaders.
6 silver forks.
18 silver teaspoons.
I carving set.
1 tablespoon.
I sugar tong. \
1 sugar shell.
small
6 water glasses — 1 water pitcher.
6 cups and saucers.
I creamer and 2 sugar bowls.
6 service plates.
6 fruit plates.
6 bread and butter plates.
6 breakfast plates.
6 cereal dishes.
t bread plate.
1 platter.
3 salt and pepper shakers.
1 flower vase.
LAYING THE TABLE
Spread a heavy cover of felt or canton flannel over the
table. Have it long enough so it extends over the sides,
and allows for shrinkage when it is washed. This cloth
is to protect the polished table from heat of dishes, to deaden
the sounds, and to give body to the tablecloth. Spread
ete aye os
aed
PLANNING AND SERVING A’ BREAKFAST 115
the linen tablecloth over this cover, so that the fold in the
center of the tablecloth comes exactly in the center of the
table, and so the cloth overhangs the same distance on each
end.
Place a centerpiece in the center of the table, and place
on it a small growing plant, as a fern, or cut flowers, or, at
breakfast, place the fruit dish there.
When laying the table allow at least 25 inches for each
THE Cover.
aw
1, knife; 2, spoon; 3, water glass; 4, fork; 5, napkin; 6, bread and butter plate; 7, plate.
“cover.’’ By cover is meant the knives, forks, spoons,
plate, napkin, and glasses needed for each person.
Place the plate in the center of the cover. At the right
of the plate, one half inch from the edge of the table, place
the knives needed for the meal, having the cutting edge of
the knife toward the plate, and knife which is to be used
first, farthest from the plate.
At the right of the knives place the spoons needed, bowls
Page 44 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A breakfast should consist of : — I. Fruit in some form, preferably fresh. II. Cereal, best from the whole of the grain, and cheapest if purchased unprepared for use.
III. Some protein dish, as eggs, fish, hash, or a small
quantity of meat. Unless eggs are very high in price, they are always better and cheaper than meat for breakfast.
IV. Some form of bread, as toast, bread, muffins, biscuit, popovers, griddle cakes, rolls, etc.
V. A hot drink, as coffee or cocoa, if desired.
The cost of food should not exceed eight cents per per- ‘son, and the meal may be planned so that the cost will not exceed five cents per person. Fruits and eggs should be served in season, for then the prices are moderate. Uncooked breakfast foods cost less than half what prepared foods cost, and they may be cooked in the fireless cooker
the day before, thus saving time in preparation. Dried —
fruits, as dates, figs, and prunes, may be chopped and added to the cereal.
1 From Conley's Nutrition and Diet.
PLANNING AND SERVING A BREAKFAST 113
A BREAKFAST TABLE.
Toast, rolls, and griddle cakes take less time to prepare than muffins, popovers, and biscuits.
A breakfast should not take more than thirty minutes to prepare. ‘This should include laying’ the table and all preparatory work.
SERVING A BREAKFAST
MENU Muskmelon Cream of Wheat Cream and Sugar Ham and Eggs Bread and Butter Coffee
TIME FOR PREPARATION
12.00 Boil water for cereal.
12.05 Put cereal on to cook.
12.10 Lay table.
12.15 Prepare melon and put in a cool place. 12.20 Prepare ham and start to fry it.
114. PLANNING AND SERVING A BREAKFAST 12.25 Make coffee. 12.28 Pour water and put butter on plate. 12.30 Serve melon. 12.35 Serve cereal. : 12.40 Serve ham and eggs, coffee and bread. 1.00 Clear table. MATERIALS NEEDED 3 melons. 8 eggs.
I recipe for Cream of Wheat. 5 pint of milk.
3 pint of cream.
14 pounds of ham.
1 loaf of bread.
3 ounces butter.
8 tablespoons (level) coffee. Loaf and granulated sugar.
MATERIALS FOR SERVING
1 silence cloth.
1 linen tablecloth.
6 linen napkins.
1 large cénterpiece — 2 doilies.
6 silver knives.
6 silver butter knives.
6 silver forks.
18 silver teaspoons.
I carving set.
1 tablespoon.
I sugar tong. \
1 sugar shell.
small
6 water glasses — 1 water pitcher.
6 cups and saucers.
I creamer and 2 sugar bowls. 6 service plates.
6 fruit plates.
6 bread and butter plates. 6 breakfast plates.
6 cereal dishes.
t bread plate.
1 platter.
3 salt and pepper shakers. 1 flower vase.
LAYING THE TABLE
Spread a heavy cover of felt or canton flannel over the table. Have it long enough so it extends over the sides, and allows for shrinkage when it is washed. This cloth is to protect the polished table from heat of dishes, to deaden the sounds, and to give body to the tablecloth. Spread
ete aye os
aed
PLANNING AND SERVING A’ BREAKFAST 115
the linen tablecloth over this cover, so that the fold in the center of the tablecloth comes exactly in the center of the table, and so the cloth overhangs the same distance on each end.
Place a centerpiece in the center of the table, and place on it a small growing plant, as a fern, or cut flowers, or, at breakfast, place the fruit dish there.
When laying the table allow at least 25 inches for each
THE Cover.
aw 1, knife; 2, spoon; 3, water glass; 4, fork; 5, napkin; 6, bread and butter plate; 7, plate.
“cover.’’ By cover is meant the knives, forks, spoons, plate, napkin, and glasses needed for each person.
Place the plate in the center of the cover. At the right of the plate, one half inch from the edge of the table, place the knives needed for the meal, having the cutting edge of the knife toward the plate, and knife which is to be used first, farthest from the plate.
At the right of the knives place the spoons needed, bowls
Records on this page
Breakfast Menu