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Correction N advance announce ment of the January PRACTICAL COOKERY appearing in last Wednesday’s and Thursday’s Omaha Bee, January 16 and 17, we in cluded in our list of writers contributing this month JUAN MULLER, whose articles on the subject of foreign cookery have ap peared in previous numbers. On account of the length of Mr. Muller’s fea ture, entitled “Recipes De rived From Early Ameri cans,’’ and late space re strictions proving unavoid able, we were compelled to withhold this feature until our February issue. THE EDITOR Lending Variety to the Breakfast (Continued From Page 4) canned, made into butter, conserves and jellies and stored for winter's use. Peaches are nice served fresh or stewed in their season or canned and used for winter fruit. Evaporated peaches are much used for breakfast. Pears may be canned or dried and stored for winter. These are quite at tractive and delicious served plain in their season. Blackberries, blueberries, currants, gooseberries, raspberries, strawberries are all good fresh fruits in season. They may be canned, jammed, made into jellies for breakfast use or may be used in doughs and batters. Iced cantaloupe, honey dew melon, cassaba melon are excellent for breakfast when available. Plums are like berries—may be served fresh canned or in butters and jellies. Rhubarb stewed, fresh or canned and used as a sauce is not to be despised for breakfast fruit. Hot Bread* in Variety There is no end to the hot breads that are used in breakfast menus, along with ways of serving breads dressed up in fancy names. P'irst of all there is buttered toast from white, rye or graham bread. Then come cinnamon toast, toast creamed, dry, P’rench, milk and tomato. Breakfa*t Biicuit* Probably next come biscuits and a long list fol lows baking powder biscuits. These may be drop biscuits, buttermilk, egg, graham, rice, snowball, sour milk, pounded, raised, pocketbook and even squash biscuits for breakfast. The Yorkshire Sally Lunns should not be omitted from the breakfast breads. These are delicious brown muffins brushed with syrup made from milk and sugar and served hot. The Dutch apple cake sounds very inter esting brushed with melted butter cov ered with sliced apples, dusted with cinnamon and served with sweetened cream. Fruit breads may be had by the am bitious housewife. With only a little planning and some work she may serve her family with a fruit bread rich in raisins, currants, citron, dates, figs or prunellos. Healthful Cereal* Cereals are very plentiful in America today; indeed, there are so many that one could choose a different one for many weeks of the year. It is said one factory alone in Michigan turns out 33 different styles of breakfast foods. Cereals are served hot or warmed in the oven. Many of these foods have been steamed for hours by the producers and made very wholesome and nourishing, while others are not so good. Among those that are served hot are wheat kernels, rolled oats, mush, rice, oatmeal, hominy, samp and various farina and rye products. All so-called ready-to-eat cereals of corn or wheat should be first warmed in the oven before serving with whole milk and sugar. Fruits may be served with either the cooked or warmed cereals. Egg Entree* for Breakfast There are many entrees for the first meal of Fruit biscuits, breakfast buns and in New England and the south cornbread is relished as a breakfast food, as is also differ ent kinds of Johnny cake, as Alabama, New England, peach and sour milk. Hot Muffins Muffins come in for modern cooking in way of hot breads. It seems these breakfast muffins keep on growing as to variety. Some of the more common ones are plain, balloon, blackberry, blueberry, berry, bobs, bran, buckwheat, buttermilk, corn meal, cream, crumb, emergency, English, whole wheat, graham, hominy, mush, no egg, one egg, raised, rice, rye, sour milk, southern yeast, twin-mountain, date, bacon and even bread. There are hundreds of booklets published by flour millers and food advertisers filled with muf fin recipes. They are commer cialized, of course, yet we need them, and must have them for breakfast. Breakfast gems are interest ing for breakfast, so also are puffs and rolls. Gems may be bread, cornmeal, graham, In dian, rice, sweet milk and wheat. Rolls may be coffee, cinnamon, baking powder, cream, graham, egg, Italian, Parkerhouse, Vien na, White mountain or winter. There are quite a good many for eign rolls eaten in the states, among which are Swedish rolls, as well as others mentioned above, and are quite popular. Popoveri Popovers. plain and gluten, are favorites with many house wives. These are quickly made and served hot and afford a good nourishing bread to start the day. Pancakes When cool days come pan cakes seem to usher in a popu lar and satisfactory hot bread for the day's first meal. If one lived in New York he might sat isfy his longing for pancakes by Breakfast Menus for Seven Days MONDAY Shredded Grapefruit Oatmeal with Sugar and Cream Scrambled Eggs Graham Muffins Coffee TUESDAY Toasted Corn Flakes Oranges Codfish Cakes Drop Biscuits Doughnuts Coffee WEDNESDAY Baked Apple Rolled Oats and Whole Milk Breakfast Bacon Popovers Coffee THURSDAY Baked Bananas Toasted Wheat Biscuits and Milk Breakfast Sausage Buttered Toast Cocoa FRIDAY California Grapes Grnpenuts and Whole Milk Chipped Dried Beef Creamed on Toast Coffee SATURDAY Stewed Apricots Cream of Wheat With Cream Ham and Drop Biscuits Coffee SUNDAY Stewed Dates Toasted Corn Flakes wdth Whole Milk Spanish Omelet Buttered Toast Coffee t • A I the day. Ways of serving eggs furnish many recipes for the housewife. Eggs may be baked, boiled, fried or planked, poached on toast, scrambled with anchovy toast, with calf’s brains, with sweetbreads and with tomato sauce. Deerfoot shirred eggs, egg souffle, steamed, a la creme are some of the newer ways of serv ing eggs. Eggs and ham on toast, eggs and ham on fried bread, eggs and bacon, eggs and ham are some of the older ways of serving eggs. Omelets may be had for every day in the week, but that would be too often for omelets. Omelet almond, with caramel sauce, with liver, orar.ge, «ouffle or veal and asparagus, bread, clam or chick en make interesting breakfast dishes. Eggs au gratin, dropped, Windsor eggs, omelet a la Co lumbia and the English recipe, eggs a la Victoria, are new and delicious ways of serving eggs the family will enjoy. Baron and Other Entrees Bacon is a substantial and much used food for breakfast. It may he broiled or crisped or worked up with eggs and vege tables in entrees. Chipped dried beef on toast or creamed is a good change from bacon. Fish may be used as a success ful breakfast dish. Creamed codfish, codfish cakes, finnan haddie, fish pan, herring, buf falo, perch and cat are good for breakfast menus. Fried scrapple and shad roe are much favored in season. Hash makes a good breakfast dish because it is a good way of working up leftovers. Lamb chons, liver and bacon, chicken en Brochette, kidneys, lamb and pork, mutton chops, breakfast sausage and steak nre all foods for entrees for breakfast. Additions to the Breakfast Rome people crave potatoes for breakfast and they may have them American fried, hashed eating AtlironuacKS, in Aiauama uy sampling bama corn pancakes, if in New England Indian meal. Buckwheat pancakes are used in cold weather throughout the north. Slapjacks are old timers, but hold their own in popularity with oatmeal cakes, hoe cakes, sour milk and squash cakes. If one desires bread crumb, buttermilk or cornmeal cakes, these may be had along with a host of others. Batter cakes, of rice and hominy, may suit the jaded appetite at times, as will many brands of prepared pancake flours on the market. Fancy Bread* and Cake* There are a number of sweetbreads that may be served for breakfast. Coffee bread is deli cious with coffee, so also are cinnamon rolls, Swedish rolls, bannocks, seed cakes, fig eclairs, drop cakes and doughuts. Fruit cookies go nicely with a hot breakfast drink of coffee, cocoa or hot milk. German coffee rake, French nnd Holland broichcs nre much used in some parts of the country where German, French and Dutch Americans have set tled. Hot cross buns nre popular nt the Faster time. Lancashire tea cakes are delicious with currants and nutmeg for a breakfast cake eaten fresh or toasted the second day. Swiss rolls come to the table piping hot spread with melted but ter and who would not enjoy these for his morning meal? urown, au gratm, creamed, r ranch fried or Lyon naise to suit tfleir fancy. Fried foods are not to be recommended, but can be used occasionally without injury to the health. Appetizers in the way of jellies, jams, butters and marmalades are excellent for hot breads nnd toasts, besides furnishing the body with needed carbohydrates. Molasses, syrups nnd honey are excellent for biscuits, fried bread nnd cakes. Beverages such as coffee, cocoa, chocolate, milk, malted milk, postum, buttermilk and water may vary to suit the menu. Graham Muffina 1 c. white flour, 1 c. graham flour. I T. sugar, n t. baking powder, ’4 e. molasses, 1 t. salt, 1 c. milk, 1 egg, 2 T. shortening. Sift dry ingredients twice. Add gradually milk, egg and molted shortening. Bake in greased muf fin pans 25 minutes. Have n