Cocoa is a breakfast heve! lence. It conti ing d also a conside unt of food enol; it has a higher food value than either coffee or tea. Prepared after the fashion in which it was served by the ancient Artecs—beaten to a cream with the addition of and milk—it is a highly concentrated food. Served, as it often is, with cream or sugar and made i igh. s a stimulating be off or tea; but it i its agreeable taste and the vane n which it can be served have made it a favourite.
Bread is almost a perfect food when it is used with an admixture of fat—as in buttered rolls, toast, and other breakfast E It contains protein, carbohydrate, Its, water, inorganic and organic salts even a small amount of fat. What on earth could do more?
The bread addict has also been set free to stretch out for the white or brown bread e mono-of Bread-king" giving ex! i haustiv ion on detail connected: with it is ork," express in no uncertain tone their "reference for white bread. They find it 2 better and more sustaining food than the ner varieties.
Yet lovers of brown bread will not waver—it contains the wheat germ, a better source of certain vitamins (notably Bl and E) and of minerals. Also it has that marvellous nutty flavour plus an appealing beauty which no blonde bread can attain to. Anyhow, as the experts themselves e divided over the value of blonde v. brunette the breakfaster may eat from whichever basket he pleases, and wave away all protests with a quotation from the "Technology of Bread-Making."
Text read from the printed page and cleaned; old type leaves the occasional error.