Baked Egg Cups or Baked Aj)j)le Supreme make two delicious ways to turn a day a little brighter just the thing for the pretty plaul days in your future! Happy to go to brunch is the fruity Break fast Parfait — the easy but elegant Stuffed leach Halves ... or a breakfast way with beans! Party idea. start the day sweet and sociably with friends invited to your house for late breakfast or “brunch." Aluminum foil and evening before prep aration are the secrets to easy entertaining, early nr late in the a m. Serve subtle Crabmeat Ramekins or, for eye-opening flavor, dish up Hot Ziggities ant Texans Pork and Beans. BAKED EGG CUP % cup mayonnaise 1/4 teaspoon salt Dash pepper I teaspoon W orcestershire sauce (4 cup milk 11/4 cups grated Cheddar cheese 4 ***’ . ,,, Combine mayonnaise, salt, pOTper, Worcester shire sauce in a saucepan; blend well. Gradually add milk, stirring until smooth. Add 1 cup cheese. Cook over low heat, stirring constantly, until cheese melts and mixture is thick (about 5 minutes). Shape 4 custard cups using double-thick squares of foil. (The handy, disposable cups are made by simply shaping the foil over the bottom of a custard dish _ then pushing another matching dish over the foil to form it tightly into shape.) Place 2 tablespoons cheese mixture m bottom ot each foil cup. Break an egg into each cup; add 2 tablespoons cheese mix; sprinkle remaining grated cheese over top. Bake in 350° oven 25 minutes. Lazy Susan Idea: The night before, prepare Baked Egg Cups as directed. Place on baking sheet, cover with foil. Refrigerate. Start Rich Refrigerator Rolls or wrap baked sweet rolls in foil, using double fold over top and at each end. Refrigerate. Next morning, bake portion of Refrigerator Rolls, or if baked rolls are used, pre heat oven to >j0 . Re move foil covering from egg cups, place m oven. Bake 25 minutes. During last 15 minutes of baking place foil-wrapped sweet rolls in oven to heat. Serve eggs in foil cups; sweet rolls in opened foil package. BREAKFAST PARFAITS ] pkg. no oz.) frozen strawberries, raspberries or other fruit , 2 cups milk V2 cup cream teaspoon salt % cup all-purpose flour l/j cup whipping cream 2 tablespoons sugar Thaw fruit. Combine milk, cream and salt in saucepan. Gradually add flour. Stir or beat until smooth. Cook over medium heat, stirring constantly until mixture comes to a boil and is thick. Cover; cook over low heat 5 minutes. Beat whipping cream with sugar until thick. Alternate layers of hot pudding, fruit and whipped cream in parfait glasses, sherbet glasses or goblets. Serve immediately. Serves 4 to 6. Sing a Best-of-All "Good Morning!" with these tasty and nourishing foods * STUFFED PEACH HALVES 8 canned peach halves (Ho. 2 * i’ can) Whole cloves Vs pound sausage meat I tablespoon finely chopped onion % cup crushed raisin bran cereal Drain peach halves. Place, cut side up, in shallow baking pan lined with aluminum foil. Place four cloves around outer edge of each peach half. Com bine sausage, onion, bran; toss together lightly. Form into small balls, one for each peach half. Place in center of peach halves; flatten slightly. Bake, uncovered, 25-30 minutes in 400° oven. Baste occasionally with drippings. Makes 4 servings. If desired, prepare peach halves the night before; cover with foil and refrigerate until baking time; allow 30 to 35 minutes in oven. Serve with orange juice, Cinnamon-Crunch Coffee Cake. RICH REFRIGERATOR ROLLS 2 pkgs. special active dry yeast (or 2 cakes compressed yeast) I cup warm water or warm unsalted potato water 1/4 cup (Vt lb.) butter V4 cup sugar 3 eggs (room temperature) 1 teaspoon salt 5 cups sifted all-purpose flour Add the yeast to the warm water and let stand. Measure butter, sugar, salt and add the eggs to t e large mixer bowl. Blend well on low speed unti smooth or beat with wooden spoon about strokes. , , , , Add 1 cup flour to the bowl, then the yeast mix^ ture. Beat well again until smooth. Stop mixer. Add more flour, first with spoon, then with hand. Squeeze dough through fingers to blend well. Scrape down dough from sides of bowl. ( ns melted butter. Set aside. Measure dry ingredients and shortening into large bowl. Blend well. Measure water into small Ixiwl. Add yeast and let stand a few minutes. Stir. Pour yeast mixture, extract and eggs into large bowl. Beat until smooth, about 200 strokes or 2 minutes medium speed with electric mixer. Scrape down batter from sides of bowl. Cover and let rise in warm place for 30 minutes or until doubled. Grease pans well (or line pans with greased foil for easy cooling, cutting). Stir down batter. Fill muffin cups X full; pans should be X to X full. Push batter evenly in pans with table spoon. Tap pans on table to settle batter. This breakfast is prepared the night before in convenient aluminum foil. A dash of fT orcester shire, bubbly cheese give baked eggs “up and at ’em” flavor. Rich Refrigerator Rolls rise to a breakfast occasion, too! Put your family on best-of-all behavior with a whiff of old-fashioned cinnamon-aroma — a taste of Baked Apple Supreme. Aluminum foil cov ering lets you store it overnight in the refrigerator, bake it without oozing syrup in oven. Warm pudding, cold berries and light whipped cream layer into a showy Breakfast Par fait. <>o nets or sherbet glasses will do nicely — and so will your favorite coffee cake. Then plug in the coffeepot and call your friends to the table.