Morning Fuel For Your Back-To-School Students

IN THE KITCHEN

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Fall is far from in the air, but its time to go back to the books in the Rim country. Conventional wisdom tells us a hearty breakfast is the best way for young, growing bodies to get their day started.

So, here are some different, but relatively easy breakfasts to start the coming school days. They come from a cookbook published in 1961, so some health considerations were different and appliances of convenience, like microwaves, were not available.

Strawberry Eggnog

1 egg or liquid egg substitute to equal l egg

1/3 cup frozen, sliced strawberries

milk

Break egg in blender, add strawberries, beat well, pour into a glass and fill with milk. Serve with Toasted Cheese and Bacon Sandwich. Makes one serving.

Toasted Cheese and Bacon Sandwich

2 slices of bread

1 thinly sliced piece of cheddar cheese

1 slice cooked bacon, cut in half

Toast one piece of bread on one side, on untoasted side put cheese and bacon. Top with other slice of bread, press down firmly, and toast top side until cheese is melted. Butter top lightly and cut in quarters before serving.

Another different approach to breakfast offered in this old cookbook was "A Children's Dessert Breakfast" menu featuring pineapple juice, applesauce on toast, bacon, milk and gingerbread.

Even in 1961, they advocated using a mix for gingerbread, but if you can't find one, try this recipe.

Gingerbread

1 1/2 cups flour

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon soda

1/2 teaspoon salt

1 1/2 teaspoons ginger

1/4 cup melter butter or margarine

1/2 cup molasses

1/2 cup boiling water

Combine dry ingredients, add remaining ingredients, beat to smooth texture, then pour into a 9x9-inch, greased pan. Bake at 325 degrees for 30 to 35 minutes, or until a toothpick or knife inserted into center comes out clean. Serve hot.

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