How is your disposition at breakfast?
To start the day right, the breakfast must be right. At a successful breakfast, it is necessary to have the entire family properly dressed and ready to eat together. A  bud  cap and kimono are for the privacy of one\u27s room and should never be worn at breakfast. Perhaps even more to be bemoaned is the  rather modern state where the lady of the house fails to arise for :breakfast and lets the man either get his own food or go down town for it. If she wishes to help spend the family income the woman should help earn that income by preparing good nourishing food and by encouraging cheerfulness to start the day right for the man of the family

Bailey, N. Beth

English

How is your disposition at breakfast?
To start the day right, the breakfast must be right. At a successful breakfast, it is necessary to have the entire family properly dressed and ready to eat together. A "bud" cap and kimono are for the privacy of one's room and should never be worn at breakfast. Perhaps even more to be bemoaned is the "rather modern state where the lady of the house fails to arise for :breakfast and lets the man either get his own food or go down town for it. If she wishes to help spend the family income the woman should help earn that income by preparing good nourishing food and by encouraging cheerfulness to start the day right for the man of the family.</p

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Naturally, she would. All her life, the weight of her body had been on the back of the heels, causing a heavy, peasant-like walk and a tired back. It may be that you are one of the giv-ing up kind. If so, you will slump down into the old easy position and sigh, "Oh, goodness! I can't stand like that, I feel so stiff." You forget how long it has been that your muscles and internal or-gans have been permitted to sag. Mus-cles· out of the habit of working are not going to rejoice in having work suddenly thrust upon them. Muscles are too much like people in that respect. I beg of you, be patient with them. Every time you go to the mirror to arrange your hair, adjust your standing position. After a while, the muscles will not be so alarmed when called upon to bear their natural orders. Notice the standing habits of your friends and people whom you see on the street. Gould you suggest any improvement? Face the mirror. Stand squarely on both feet. Are your shoulders exactly even? Are your hips level? You are a most unsuual person if you can honestly answer these two questions in the af-firmative. Ten chances to one your dressmaker has told you that one should-er was higher and one hip was larger. Again, you will probably look smug and say, "Oh, that's natural in our family." Did you ever wonder why it was natural ? Did you ever catch yourself standing on one foot? You may doubtfully answer, "I don't think I ever did." Here is just where the trouble comes. Standing on one foot has become such a habit that you are not aware of the harm it is do-ing. Since your attention has been THE IOWA HOMEMAJ[l!JR drawn to this fact, it won't be long be-fore you will agree with me that stand-ing on one foot is the cause of your lop-sided position. The remedy suggests it· self. Stand on both feet then on either until you can learn to stand erect on one foot, with the hips level and the should· ers even. The feet must not be overlooked in this examination. Many wrinkles, pained ex-pressions and difficult dispositions can trace their cause directly to the discom-fort of the feet. The shoes, of cour se, have much to do with this, but our dis-1. Incorrect Drooping Posture 2. Correct Posture. 3. Exaggerated Erectness 5 cussion is with the feet alone. As we have said before, the weight should al-ways be on the forward part of the feet. More than that, it should be on the out-er side of the feet rather than the inner or the arch side. You will say, "I run my heels over on the outside edge." All the better for you. Keep on. Heels can be more easily re-stored to normal than the feet. You would be surprised if you knew the number of girls who have frankly confessed that they have deliberately attempted to save the heels of their shoes from running to the outside by consciously trying to shift the weight to the inner edge of the feet. When their feet begin to pain, many of them resorted to arch supports. Of what value are arch supports? They keep the weight of the body off from the inside of the feet and shift it to the out-side edge. This is greatly aided by pointing the toes straight ahead when you walk. Do not be afraid of becoming pigeon-toed as that is the more desirable. The more the toes turn out the more the weight is forced to the inner edge of the feet. Did you ever watch the waddler? No matter whether she is thi'n or fat, if she turns her toes out when she walks, she has a waddling gait. If you long for the slim and graceful story book ankles, point the toes straight ahead and keep the weight off from the inner edge of the feet. Try faithfully for one month to rid yourself of faulty standing and walking positions. See if you are not rewarded by knowing that you possess a more graceful figure and better health and with a happier state of mind. What Kind of Breakfasts Do You Serve? By N. BETH BAILEY, Associate Professor of Home Economics HOW IS YOUR disposition at break-fast? To start the day right, the breakfast must be right. At a successful breakfast, it is necessary to have the entire family properly dressed and ready to eat togeth-er. A "bud" cap and kimono are for the privacy of one's room and should never be worn at breakfast. Perhaps even more to be bemoaned is the "rather mod-ern state where the lady of the house fails to arise for :breakfast and lets the man either get his own food or go down town for it. If she wishes to help spend the family income the woman should help earn that income by preparing good nourishing food and by encouraging cheerfulness to start the day right for the man of the family. Another necessity of the "right" break-fast is that this meal should meet the needs of the specific family, yet must be so simple that it can be prepared and served without too much effort and time. This would eliminate waffles, omelet or any other food that r equires constant watching," unless one has a maid, or has a breakfast nook in the kithcen, or has an electric grill to be used at the table. It is far more important that the mother should preside at the table and insist on good dispositions · than she should preside over the pancake griddle and insure good pancakes. The type of breakfast depends on the vocation of the family and upon their food requiremen ts. If the family does not come home for the noon meal, it is quite desirable to have a fairly heavy break-fast. But, if the noon meal is the heavy meal of the .day, a lighter breakfast will · do. The simplest breakfast consists of fruit, bread of some kind, and a beverage. Fruit is most necessary because of its re-freshing acids and appetising flavor. Acid fruits, either cooked or raw, are more de-sirable than sweet fruits as dates, ban-anas, and raisins. Dried fruits are very acceptable if soaked over night, cooked until tender and then only slightly sweet-ened. Canned fruits, jellies, and jams al-so furnish variety. Of course, oranges and grapefruit hold first place for break-fast, and apples, ra w or cooked, offer ample opportunity for change. The key-note in the preparation of fruit, as in the rest of the meal, is simplicity. Fancy shapes and styles should be r eserved for invalid trays. At breakfast, most people prefer a hot bread. Toast is in best favor either as dry, French or milk toast. To serve milk toast nicely, have a plate of buttered crisp toast, as oven toasted bread, and a tureen or pitcher of hot milk. This insures a crisp, crunchy toast, rather than the soaked soggy variety. The quick breads, as muffins of different kinds and baking powder biscuits, or coffee cake and yeast biscuits, are also desirable a t this meal. 'Coffee is often deemed indispensible for the adult's breakfast, tho the English pre-fer tea. However, cocoa and chocolate have the advantage of being both hot and nutritious. A breakfast of grapefruit, buttered toast and coffee may ·be sufficient for some adults. This would be served as one course probably, without r emoving the grapefruit plate, s ince the motto of the American family is "speed." To the above menu, one may add a cereal, either cooked or uncooked. Often, one or two members of the family require this added nutriment. The whole cereals furnish minerals at a moderate cost and are ther efor e desirable. A meal of grapefruit, cornflakes, toast and coffee may still be served as one course in families where there is no help. The grapefruit may be placed on a small plate on a breakfast plate at each cover with a spoon alongside. The cornflakes may be put into cereal bowls and set near each cover. The coffee, cream and sugar are at the place of the hostess. When all have finished the grapefruit, this plate is exchanged for the cereal dish. Of course, if time and help permit, it is preferable to remove the grapefruit plate before serving the cereal, but most families will not spend the time. If a cooked cerea~ is served, it is es-sential to have it hot. In this case, a covered tureen of cereal is at the host's place to be served when the grapefruit 6 is eaten. The host may add the cream and sugar, or these may be passed. Many times it is possible to CO]Ilbine the fruit and the cereal, as hot rice with apricots, raisins or other dried fruit. Any canned or fresh fruit may be served on cornflakes or other prepared cereal. This is one way of giving variety, whioeh is no less important for breakfast than for dinner. Too often the breakfast does not vary from week to week and the growing daughter of 12 to 18 years who is at the fad stage, begins to adopt the no-break-fast idea. Some adults may omit break-fast without serious effects, but no grow-ing boy or girl should ·be allowed to go to school without some warm food. Much trouble will be overcome if the meal planner realizes that the large number of ways of serving fruits and the large var-iety of cereals, allows no excuse for mon-otonous breakfast menus. Some families want a more substantial meal in the morning, or often one or two members of the fam"ily need more food. For them add a simple protein dish of eggs, bacon, sausages, ham, creamed meats or fish. It is not wi._se to serve chops, steak or a similar meat for breakfast since meat is usually served at dinner. Eggs are most desirable because of the ease "of preparation as well as because of THE IOWA HOMEMAKER their value as tissue builders for the growing children. There are a number of ways of serving eggs, tho soft cooked, poached, scrambled and creamed eggs on toast are the most reasona,ble because of being so quickly cooked. For the very heavy breakfast, potatoes in some form are used. There are usually potato cakes, hashed brown or creamed potatoes. The great danger in this kind of a breakfast is that the fruit will be omitted. This is true of many farm menus where the first meal of the day consists of oatmeal, bread and butter, "fried" potatoes, sa,lt pork and coffee. Tho the strenuous labor of the farm re-quires more fuel foods, as bread, cereals, potatoes and fat, yet it is equally neces-sary to include minerals, f'ruit acids and the vitamins to insure the proper func-tioning of the body. To serve a breakfast of apricots, cream of wheat, bacon, eggs, creamed toast and coffee, it would be ·best to make at least two courses of the meal. This would mean that one could have hot food on warm plates. One cannot over emphasize the desirability of serving hot foods hot and not in a tepid condition. For such a meal the first two courses, that is the fruit and cereal, may be com-bined as suggested in the menu with the grapefruit and oatmeal. The table should then be <lleared, first removing the tureen containing the cereal and then removing the cereal and fruit dishes, beginning with the hostess. Next bring in the warm plates and place in front of the host, with the serving silver necessary. Bring in the platter' of .bacon and eggs for the host to serve. The cups, saucers, cream and sugar are already placed at the plate of the hostess. Lastly, get the hot toast, or if there is an electric toaster, the toast can be made at the table and served real-ly hot. Variations in the above menus may con-sist of jam, jellies, honey or syrup to be served with the hot breads. Some fam-ilies like doughnuts or cookies at this meal. Griddle cakes and waffles as a regular part of the diet are possible only for the more sturdy digestions. They are an in-teresting variation in the menu, but should be served only when time and ser-vlce allow. If a grown son or daughter can "bake" for a while and so let the mother eat at least part of the meal with her family, pancakes are allowed. But no mother should be a slave to the whims of her family to the extent of serving at any time, any food that keeps her away from her rightful place as director and guide of the family table. Mere Lines-They Make or Mar Our Costumes should be kept near the center as much as possi•ble, and the flow of line should be vertical. This may be accomplished by means of a V neck, or collar which comes to a point, or a vest, or a bit of em-broidery, or an appropriate pin. If there are any decorations on the skirt they should also be kept near the center. Pockets on the hips, tunics, accordian plaits, ruffles, wide hems and tucks in the skirt must be avoided. Skirts should be long. Long sleeves are better than three-quarter length or short sleeves. Wide or contrasting belts should never be used-a narrow belt made of the dress material is much better. A neck line that comes to a point at the center is best. If a collar is used it should follow the same line, come close to the neck at the sides, and should not roll, so that all of the neck may be seen. She will add much to her height by dressing her hair high on her head. Not much of the forehead should be covered. The hair should be worn close at the side, leaving the ears uncovered, or let-ting a little of the hair fall softly over the top of the ear. One thinks of the dis-tance between the collar and the hairline as belonging to the neck. When the ear is uncovered it makes the neck seem longer. A close fitting hat, the lines of which lead out and upward is usually becoming. A high crown gives height, and a brim irregular in shape is better than a round one, because it does not repeat the round-ness of the head. Large drooping hats should be avoided. Short-haired furs, such as sealskin, mink, and moleskin are most suitable be-cause they are not very bulky. They should be made up in pieces that lie fiat if possible. A heavy fur coat makes one (Continued from page 3) look much larger and is not becoming to a stout woman. Her footwear should be kept as incon-spicuous as possible. A high shoe sug-gests more height than an oxford or a low shoes with straps. The Angular Figure Pronounced angular lines may be found among persons of all ages, but more often after middle age, and among all sizes and proportions, except the stout. Some of the characteristics of this type are sharp features, pointed nose and chin; cheeks somewhat hollow, and the neck quite long and thin. When to this is added a drooping mouth, and hard or severe expression, much care and thought is required in the choice of lines. The shoulders are often too square, and the back forms a straight uninteresting line. Sometimes the shoulders droop and the chest is flat. In some persons certain bones seem unusually prominent, such as the collar bone, bones of the hips, wrists arid ankles. Then there is the angular type commonly called the "raw-boned"-a person who is not necessarily thin but whose bone structure is large. · What shall she wear? Soft materials will soften the expression, and curves repeat roundness of face and figure, and make one forget the angles. T.he strictly tailored mannish suit should not be worn. She should choose materials that drape well, such as soft silks, duvetyn, velvet, georgette and other crepe materials. Lace and furs are also very desirable. The fabrics with a high sheen or luster, such as some satins, silver or gold cloth, and patent leatherette, must ·be avoided. They make her look cold and unsociable. She needs soft, round lines around the neck, rolling or high collars and soft frills. Any severe decoration, such as geometric designs or pointed lace, or a collar which comes to sharp points should not be used, because the points and angles of the face and neck are repeated and therefore emphasized. Any hair line that gives a softening and rounding effect to the face may be chosen. The hair might be puffed a little at the side, making the whole outline of the head round. The length and thinness of the neck will not be noticed so much if the hair is dressed low on the neck, and a part or all of the ear is covered. A hat with a soft crown and soft, me-dium-sized brim is becoming. It is pos-sible that a turban of soft lines might be worn. A slightly drooping brim, espe-cially one with a facing or a light, be-coming coior is good, because the reflec-tion of light and color upon the face gives a suggestion of fullness. The trimmings should be soft, such as ostrich feathers, fur, graceful bows or light-weight mate-rials, or ribbons, or bunches of small flowers soft in color and texture. The severely tailored hat should not be worn. The trimmings such as quills, pointed bows should not be used, because they emphasize the undesirable lines of the face and make the expression seem more severe. A large hat makes the face seem thin and small, and by deepening the shadows in the face, emphasizes angular-ity. Furs always have a softening effect upon the lines of face and figure and do much to suggest, or emphasize, graceful-ness in general. The result is appreciated so much by women that some of them suffer with furs on a hot summer day, simply because they are •becoming. Long-haired furs such as wolf and fox are espe-(Continued on page 11) 

What Kind of Breakfasts Do You Serve?

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What Kind of Breakfasts Do You Serve?

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