The adaptability of this quick breakfast, and its ease of preparation, keep it in favor, but filling the stomach with a cereal, from which some of its best elements have been taken, means, for women folks at home, placing the coffee pot on the range to warm up the cup that will stop that "gone" feeling so common after a near-breakfast. The man at work might once have found solace in a glass of beer; now, perhaps, he smokes an extra cigarette. It is well understood that children grow listless and dull before noon, when an insufficient breakfast is eaten. One who has breakfast leisurely at nine o'clock may be satisfied with a roll and a cup of hot drink, but a commuter with a trip ahead to office or shop, and the farmer who must make an early start in the day, cannot rely on light, quickly digested food in the morning. Their energy and working capacity will slow down long before noon. Objection is sometimes made to a good, sustaining breakfast because of a distaste for food in the morning. In such a case, look to the quality or quantity of the night meal; it may be too heavy or indigestible. Between a breakfast with warmed-over meats, and one without meat, especially if eggs are substituted, the choice should be given to the latter. Twice-cooked meats, however pleasing they may be to the palate, are not easy to digest. They serve merely as a way to use left-overs, which good management will keep to the minimum. When selecting fruits for breakfast, the fact must not be overlooked that the starch of cereals and acid fruits, like a sour orange, often disagree. When apples are plentiful nothing is better than this fruit when baked, but in cities the banana frequently costs less and it stands at the head of all fruits in food value. When perfectly ripe it has about 12 per cent of sugar, but as it is picked green, the fruit sold in the markets is often but partially ripe and is more easily assimilated, if baked like the apple; it then becomes a valuable breakfast food. It is a common mistake in a meatless breakfast to use too large a proportion of cereal. While the standard cereal foods, when dry, are from two-thirds to three-quarters starch, with the balance made up of a little protein, fat, water, fibre and a trace of mineral matter, it should not be forgotten that while cooking they absorb several times their bulk of water, which reduces the food value of the product. Oatmeal and corn meal are best adapted for winter use because they contain a little more fat than wheat or rice, which are suitable for summer diet.