The Breakfast Lesson by MRS. EDITH E. BRUCE

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Oct 29, 1908

The Breakfast Lesson

By MRS. EDITH E. BRUCE

MRS. EDITH E. BRUCE

“I’M afraid,” said Aunt Mary to her family at breakfast, “that our meeting will be poorly attended to-day; for it has rained all night, and it does not look as if it would clear up. It’s too bad; for I am anxious for the sisters who live in the country to attend. I am so pleased at the change I can see in these dear sisters. Mrs. Brown’s house looks altogether different, and little Willie has not been ill since the morning she came to me several weeks ago.”

Although the morning looked so unfavorable, the afternoon cleared off bright and pleasant. All nature seemed to be smiling and praising God. Nearly all the ladies were present, and were as enthusiastic as ever. Some of them reported success in making cream sticks after Aunt Mary’s recipe, and told how well their families enjoyed them. The following menu had been neatly written on the board, and they proceeded to copy it:—

Breakfast Menu

FRESH FRUIT GRAINS OF GOLD CREAM WHOLE-WHEAT BREAD WHEAT PUFFS BAKED POTATOES POACHED EGG BUTTER CREAM GRAVY MILK

“I have been surprised,” said Aunt Mary, thoughtfully, “while visiting in the country, to see that so many of our country people make so little use of their many advantages. The farmer’s wife is especially blessed with rich opportunities for a wholesome diet. Some of you look incredulous,” said Aunt Mary, “but let us see if this is not true. Here in the country we can have fresh vegetables, fruit, cream, milk, butter, buttermilk, and eggs in abundance. And we can raise the beautiful flowers to adorn our tables. If we do not have these things, the fault is ours; for we certainly have the opportunity. Without labor we can get nothing that is worth having,” continued Aunt Mary, “and I know it requires labor to have a good garden, and raise small fruit and flowers. Every member of the family should be enlisted in this good work, in order to make it a success. The boys and girls should not only have their missionary garden, but they should help with the family garden.

Then there is that dining-room table. I remember a dining-room table in a little log-house in the country, that was a model of neatness. The dear sister who owned it did not possess a linen table-cloth, but she had made some of muslin, and they were always white, and were neatly ironed. The knives, forks, and spoons, which were of steel, shone brightly, and were arranged neatly, as, indeed, was everything else on the table, while a few flowers adorned its center. It gave me an appetite just to look at that table.

“But I have a vision of another table. An old red cloth covered it. Knives, forks, and plates seemed to have been thrown on, and the whole appearance of the table was most uninviting; and this is only a sample of what I have met many times. Christ should be the unseen guest at every Christian’s table; so let us prepare it as if we expected his presence.

“Now we will take up our breakfast menu. Just a word about preparing our baked potatoes and other root vegetables. For five or ten cents you can get a brush that will be a great help in cleaning these vegetables. It cleans them better than the hands can do it, and saves the hands besides. Potatoes should be thoroughly washed and dried before placing in the oven to bake. Potatoes, baked, are more wholesome than prepared in any other way.

“Grains of gold (corn-meal) mush is very nutritious, if sufficiently cooked. At least three hours should be used in cooking it thoroughly, and, like the oatmeal, it should be prepared the previous day.

“Wheat puffs are a luxury, yet they require but little care and time for making. To two cups of milk add a little salt and the well-beaten yolks of two eggs; then sift in, a little at a time, and beating meanwhile, three small cups of flour. Beat until light, then fold in the stiffly beaten whites of the eggs; and bake in hot gem-irons. This is much better than the batter breads made with baking-powder and soda.

“There is so much to be said about bread-making, and so much depends on good bread, that the whole hour might be spent very profitably on this one subject. To make good bread requires, first, good flour; second, good yeast; and last, but not least, proper attention. Good flour will have a creamy white color, and will fall light and elastic from the hand; but you may have ever so good flour, and unless you have good yeast, your bread will be poor. Good yeast has a fresh, pungent odor, and is light and foamy; while poor yeast has a sour odor, and a dull, watery appearance.

“Bread sponge should be made at night if it is desired to have the bread baked in the early part of the day. The flour should first be warmed, especially if the weather is cold, and the sponge kept in a warm, even temperature. Nice mealy potatoes, say one of medium size to two loaves, will make the bread keep fresh longer. When light, the sponge should be about twice the size it was when set. The sponge should be mixed the first thing in the morning, care being used not to add too much flour, as it makes it tough and hard. This dough should be thoroughly mixed for several minutes. Everything now depends upon the kneading. After it is thoroughly kneaded, put in a warm place to rise. If the dough has been properly kneaded, it is not necessary to knead it again when forming the loaves. Individual tins for the loaves are preferable, as you thus get the crust on all sides. Let the loaves rise to twice their size, and bake in a moderate oven for one hour. When taken from the oven, turn loaves out of the pans on the sides, so that the steam will not soften the crust. Then, when cold, roll each loaf in a cloth, and put in a tin box.”

Many questions were asked by the ladies, and were cheerfully answered by Aunt Mary, after which a general discussion followed. All went home feeling well paid for coming to this meeting.

Mussoorie, India.