When the Pleasant Valley cooking class began to ask this question, there were so many different answers that the chairman of the luncheon committee for the week was glad that they were not having breakfast at school, because it would be harder than ever to suit everybody.

How can you explain such differences as these? Miss James said that in the warm weather, even when she was teaching, she was satisfied with fruit, boiled eggs, buttered toast, and cocoa or coffee; on a cold morning, in addition to the other things, she liked a large portion of oatmeal or some other cereal with cream or with butter and sugar; but she seldom ate meat for breakfast. Most of the pupils reported that their fathers were not suited at all with such a meal; that for breakfast they called for ham and eggs, or bacon and eggs, boiled potatoes, and hot biscuit or corn bread, perhaps doughnuts, or even pie. Mollie Stark said the doctor told her father that it was no wonder he had indigestion on Sunday when he ate sausages and buckwheat cakes with maple sirup for breakfast, and did much less work than usual; and that, on a week day in the winter, if he were working in the wood lot at chopping trees, it would be quite another matter.

This led to a very interesting talk about the kind and amount of food for different people, at different times.

Breakfast plans. Several different plans for break-fast were put on the blackboard, somewhat as follows :