Christmas Breakfast Menu, 1964

This Christmas breakfast menu appeared in 1964 in The Fast Gourmet Cook Book by Poppy Cannon.  Ms. Cannon was food editor of the Ladies’ Home Journal magazine, as well as Mademoiselle and House Beautiful.  Besides writing cookbooks, she also lectured and appeared on television.  The Fast Gourmet Cook Book is based on her column “The Fast Gourmet”, which appeared three times a week in 120 newspapers.

Christmas Breakfast Menu

Silver-spangled Grapefruit

Broiled Ham Slices

Baked Eggs in English Muffin Shells

More English Muffins, Plain-toasted and Buttered

Cinnamon Candy Jelly

Large Cups of Coffee or Tea

The Recipes

SILVER –SPANGLED GRAPEFRUIT…Cut grapefruits in halves.  Scoop out the fruit in sections.  Sweeten with a little honey and add, for each grapefruit, a tablespoon of sherry (optional).  Paint grapefruit rims with a little honey.  Place each half cut-side-down on a saucer covered with 1/3 cup granulated sugar made verdant with 3 drops green coloring.  Refill the shells adding orange or cubed apple sections if fruit looks skimpy.  Dot the green rim with silver candies and garnish with cranberries cut to look like flowers.

BAKED EGGS IN ENGLISH MUFFIN SHELLS…Tear English muffins in half with a fork.  Scoop out soft centers.  Drop an egg into each one.  Season with salt, pepper and a couple drops of Worchestershire.  Bake in moderate oven (350 degrees) 6 to 8 minutes or until set.

YOUR OWN CINNAMON CANDY JELLY…In a large saucepan place a quart of sweet apple cider or apple juice.  Add 2 tablespoons red cinnamon candies and 1 box powdered fruit pectin.  Mix well.  Place over high heat, stir until mixture comes to a hard boil.  Then all at once, dump in 4 ½ cups sugar.  Bring to a full rolling boil.  Boil hard 1 minute stirring constantly.  Remove from heat, skim off foam, pour into 8 jelly glasses.  Cover with 1/8 inch melted paraffin.  For gifts, decorate paraffin with silver dagees and red cinnamon candies.