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The New Zealand Railways Magazine, Volume 14, Issue 1 (April 1, 1939)

Breakfast. An Important Meal

Breakfast. An Important Meal.

A happy breakfast hour (or halfhour) sets the tone for the rest of the day. Therefore it is the duty of the wife and mother to plan the early morning so that husband and children can set off gaily for office or school.

Late rising causes a rush in bathroom, kitchen and breakfast room, with consequent upset of temper and digestion. Therefore a good alarm clock, and the will to rise when it sounds, are necessary to the home-maker.

A little thought the day before can make the preparation of breakfast an easy matter. If the husband is a Scot and likes real old-fashioned oatmeal, cook it the night before and re-heat next morning. Home-made coffee essence is tastier and cheaper than the bought variety, and enables breakfast coffee to be prepared in record time. Stewed fruit may also be prepared in advance.

I know one young couple who start the day right with a mixture of chopped fresh fruits, sprinkled with prepared bran. The creamy top of the milk adds that “fruit-salad” touch.

Simple cooked breakfasts can be more attractive if the following rules are kept.

Toast.—Turn slices twice each.

Poached Eges.—Use boiling salted water, to which add a drop or two of vinegar for whiteness. Stir the water and drop the egg into the whirl.

Fried Eggs.—Cook slowly.

Bacon.—Grilled bacon is better than fried. Cook quickly. After bacon has been grilled, eggs may be cooked in the pan underneath.

Liver.—Place lamb's liver, cut in thin slices, in a bowl, pour boiling water over, and leave for three or four minutes. Cook quickly in bacon fat, turning after two minutes and cooking the other side two or three minutes.

Tasty gravy is made by rubbing a teaspoon of cornflour into the frying pan, adding seasoning, and slowly stirring in boiling water. Cook for a few minutes.