FAMILY BREAKFASTS FOR SUMMER
AS the season advances and the warm weather becomes settled, the preference should be given to fish and egg dishes rather than to those containing meat. For a sultry morning a breakfast of which fruit makes an important part is welcome generally to both palate and digestion.
The many kinds of delicious fresh fish that may easily be procured should hold a prominent place in summer bills of fare; while eggs, usually plentiful and cheap at this season, may be prepared in various tempting fashions.
1.
Strawberries.
Moulded Cerealine.
Broiled Shad. New Potatoes.
Rye Gems.
Tea. Cocoa.
Strawberries.—When served as a first course at breakfast, it is better to have them unhulled, and to eat them with the fingers, dipping each berry into powdered sugar.
Moulded Cerealine.—Prepare the cerealine as usual the day before, and fill small cups with it. Turn it out the next morning, and eat cold, with cream.
Rye Gems.—Three cups rye-flour, three cups milk, three eggs, one tablespoonful sugar, one tablespoonful butter. Beat hard and bake quickly.