st families the simplest
meal of the day and the easiest to prepare. Some people are satisfied
with fruit, cereal, toast or muffins, coffee for the adults, and milk
for the children. Many families, however, like the addition of a
heartier dish, such as boiled or poached eggs, fish hash, or minced meat
on toast. If a hearty dish is served at breakfast this is a good time to
use up such left-overs as potato, fish, or meat.

SIMPLE BREAKFAST
Apple sauce or sliced peaches.
Oatmeal or cornmeal mush.
Toast or muffins.
Coffee (for adults).
Milk (for children).

HEARTY BREAKFAST
Apple sauce or sliced peaches.
Oatmeal or cornmeal mush.
Toast or muffins.
Coffee (for adults).
Milk (for children).
Poached eggs or minced lamb on toast.

FRUIT--Raw fruit should be carefully washed and prepared in such a way
that it can be easily eaten. Berries may be cooked with no other
preparation than washing. Fruits, such as apples and pears, should be
washed, pared, quartered, and cored before cooking. Any fruit which
becomes dark on standing after it is cut may be kept light colored by
dropping the pieces into a pan of water until they are ready to be
cooked. If this is done most of the water should be drained off before
they are cooked.

Dried fruits, such as prunes, which have a wrinkled skin should be
soaked for a short time in cold water before they are washed. Otherwise
it is impossible to get them clean. After washing they should be covered
with cold water and soaked over night, or until they are plump. They
should be put on to cook in the water in which they are soaked and
cooked until tender. Sugar should then be added if they are not sweet
enough.

The most common method of cooking fresh fruit is to boil it gently with
just enough water to prevent it from burning. Sugar should be added just
before the cooking is finished, the amount depending on the acidity of
the fruit and the taste of the family.

In sampling food, the cook should remember that the rest of the food is
to be eaten by other people. She should never taste from the cooking
spoon, but should transfer her sample to a tasting spoon which is not
returned to the kettle.

CEREAL--Cereals, such as oatmeal, cornmeal, and cracked wheat, should be
cooked in a double boiler. A double boiler can be improvised by setting