MINERALS — Fruits, Green vegetables. Tomatoes, Cauliflower, Cabbage and Onions. FATS — Cream, Butter, Oleo, Meat fats. Vegetable fats and Nut oils. Milk should have a part in the meals every day. It is an es- sential for adults as well as children. Food supplying vitamins — necessary elements for health are Milk, Whole grain. Legumes, Spinach, Cabbage, Onions, Carrots, Turnips, Beets, Tomatoes, Oranges and Eggs. Miss M. P. Means, Instructor Home Economics Girl's High School. CHAPTER VIII. Mrs. BREAKFASTS. FRUITS IN SEASON. Norman Sharp — Chairman City Market. Most essential from the standpoint of hygiene is the inclusion of fruit in the daily diet, and this in Atlanta is a simple matter, for farmers supplying Atlanta's Municipal Curb Market furnish a con- tinuous rotation of fruits during the entire year. Beginning with the early spring the strawberry is the first and one of the most delightful fruits. Strawberries are usually served with cream and sugar and are delightful appetizers, with which to begin the breakfast menu. Following the straw- berry come the no less popular raspberry and blackberry which are served with cream and sugar as the first course. The dew- berry, a species of blackberry, is popular also. Cherries served on individual platters with the stems on make an attractive break- fast dish. The Georgia peach, famous the world over is well adapted foi a breakfast fruit. An attractive breakfast is served with whole peeled peaches on individual platters, in the center of which is a sugar bowl surrounded with peeled peaches and garnished with green peach leaves. Then comes the cantaloupe and honey-dew melon, which may be served in many artistic and attractive ways — peeled, halved and served with crushed ice is one of the most practical methods of serving cantaloupe as a breakfast fruit. Some enjoy iced water- melon also, a fruit for which Georgia is famous. Figs peeled and served whole with cream and sugar constitute a delicious breakfast course. Later come the plum and grape, which are served most attractively in a large fruit bowl, which graces the center of the breakfast table and is passed and served from individually. Scup- BREAKFAST 37 pernongs, a light green, and muscadines, a purple brown, are thick skinned and resemble grapes. For the fall and winter breakfast the apple reigns supreme and may be prepared in a variety of appetizing ways. Perhaps the most popular is the baked apple. Apple sauce is another favorite Southern breakfast course. To prepare, peel apples, quarter and stew until tender with a few slices of lemon ; after which rub through colander with spices, sweeten to taste and serve cold with or without cream. During the winter months Georgia calls on her sister state, Florida, for grapefruit and oranges, which may be served in many ways and are used extensively for breakfast menus. BREAKFAST CEREALS, Mrs. J. A. Carlisle, Chairman Cook Book.

AI-modernized reading of the original text

MINERALS — Fruits, Green vegetables. Tomatoes, Cauliflower, Cabbage and Onions. FATS — Cream, Butter, Oleo, Meat fats. Vegetable fats and Nut oils. Milk should have a part in the meals every day. It is an essential for adults as well as children. Food supplying vitamins — necessary elements for health are Milk, Whole grain. Legumes, Spinach, Cabbage, Onions, Carrots, Turnips, Beets, Tomatoes, Oranges and Eggs. Miss M. P. Means, Instructor Home Economics Girl's High School. CHAPTER VIII. Mrs. BREAKFASTS. FRUITS IN SEASON. Norman Sharp — Chairman City Market. Most essential from the standpoint of hygiene is the inclusion of fruit in the daily diet, and this in Atlanta is a simple matter, for farmers supplying Atlanta's Municipal Curb Market furnish a continuous rotation of fruits during the entire year. Beginning with the early spring the strawberry is the first and one of the most delightful fruits. Strawberries are usually served with cream and sugar and are delightful appetizers, with which to begin the breakfast menu. Following the strawberry come the no less popular raspberry and blackberry which are served with cream and sugar as the first course. The dewberry, a species of blackberry, is popular also. Cherries served on individual platters with the stems on make an attractive breakfast dish. The Georgia peach, famous the world over is well adapted for a breakfast fruit. An attractive breakfast is served with whole peeled peaches on individual platters, in the center of which is a sugar bowl surrounded with peeled peaches and garnished with green peach leaves. Then comes the cantaloupe and honey-dew melon, which may be served in many artistic and attractive ways — peeled, halved and served with crushed ice is one of the most practical methods of serving cantaloupe as a breakfast fruit. Some enjoy iced watermelon also, a fruit for which Georgia is famous. Figs peeled and served whole with cream and sugar constitute a delicious breakfast course. Later come the plum and grape, which are served most attractively in a large fruit bowl, which graces the center of the breakfast table and is passed and served from individually. Scup BREAKFAST 37 pernongs, a light green, and muscadines, a purple brown, are thick skinned and resemble grapes. For the fall and winter breakfast the apple reigns supreme and may be prepared in a variety of appetizing ways. Perhaps the most popular is the baked apple. Apple sauce is another favorite Southern breakfast course. To prepare, peel apples, quarter and stew until tender with a few slices of lemon ; after which rub through colander with spices, sweeten to taste and serve cold with or without cream. During the winter months Georgia calls on her sister state, Florida, for grapefruit and oranges, which may be served in many ways and are used extensively for breakfast menus. BREAKFAST CEREALS, Mrs. J. A. Carlisle, Chairman Cook Book.

Atlanta women's club cook book