Eggs are the most available substitute for meat at breakfast and it is doubtful economy to omit them, except in times of extreme high prices. They are not essential in all desserts and saving in their use should begin at that point. Eggs may be cooked in many ways so that they need never become a monotonous fare. All kinds of fish are an excellent substitute for meat, and, as prepared for the table, nearly equal beef and mutton, in the amount of protein, which is the element missed in a non-meat diet, unless it be carefully planned. Breakfasts without Meat The following are adapted to different seasons and the beverage may be selected to suit the taste. 1. Strawberries, eggs baked in ramekins, oatmeal muffins. 2. Fruit, cheese omelet, rice griddle cakes. 3. Oranges, codfish balls, wheat muffins. 4. Oatmeal, baked bananas, scrambled eggs, rice muffins. 5. Cereal, hashed browned potatoes, date gems. 6. Oranges, soft boiled eggs, lyonnaise potatoes, dry toast. 7. Cereal with dates, whole wheat muffins, orange marmalade. 8. Stewed prunes, French omelet, creamed potatoes, dry toast. 9. Grapefruit, broiled salt codfish, baked potatoes, corn muffins. 10. Fresh pineapple, broiled fresh mackerel, creamed potatoes, French bread. 11. Sliced bananas, omelet with peas, rusked bread. Breakfasts with Meat 1. Fresh apple sauce, pork chops, stewed potatoes, graham muffins. 2. Dried peaches, stewed, broiled honeycomb tripe, escalloped potatoes, reheated rolls. 3. Fruits, minced mutton, potato puffs, rice griddle cakes, lemon syrup. 4. Baked apples, baked sausages, hashed potatoes, corn cakes. 5. Baked rhubarb and raisins, ham omelet, bread-crumb griddle cakes, caramel syrup. 6. Melon or berries, broiled ham, shirred eggs, creamed potatoes. 7. Oranges, broiled beef cakes, French fried potatoes, toast. 8. Steamed rice, sliced tomatoes, bacon and eggs, rye muffins. 9. Berries, broiled chicken with cream sauce, fried potato cakes, muffins. 10. Cereal with syrup, scalded tomatoes with melted butter, baked hash, dry toast. 11. Melon, veal cutlet, cream sauce, baked potatoes, corn bread. Some Recipes for Preparing Poultry By Kurt Heppe Fowls should be divided into four classes, according to their uses. The uses are controlled by the age of the fowl. What is suitable for one dish is not suitable for others. In fowls the age of the bird controls the use to which it can be put. This is something the caterer and the housewife must remember. A young bird can be distinguished from an old one by the pliability of the tip of the breastbone. When this tip bends under pressure, then the bird is young. If it is hard and unyielding, then it is old. Very old birds are used for soup and for fricassee. Medium-aged birds are used for roasts. Spring chickens are used for broilers and for sauteed dishes.