Lucile Celery 
and
Jack Apple
A Fantasy Story Book for Young Folks about
Wholesome Foods
By MARSHALL BREEDENSPECIAL COLLECTIONS
THE LIBRARY OF
THE UNIVERSITY OF CALIFORNIA
LOS ANGELESLucile Celery and Jack Apple
Fact and Fancy About Food Values for
LITTLE PEOPLE
By
MARSHALL BREEDEN
Author of
Chester Muscle and Grade Poise.	The King of Neptuneville.
Little Peter and His Vegetable Friends.
All California. Etc., Etc., Etc.Illustrated by
Miss Talma Breeden
Copyright 1923 by
WESTERN BOOK COMPANY
Publishers
Los Angeles, Calif.JUST A WORD TO GROWN-UP FOLKS
Not long since, a lady said in my hearing: “I wish to goodness I could fine an interesting book about plain, wholesome foods, to read to my children.”
“I will try and write one,” I thought to myself, and now I give you the results of my effort.
Lucile Celery and Jack Apple is a book which tries to intermix fancy and fact and at the same time provide an objective for the child, in the foods consumed. You will notice an entire absence, in these little stories, of any mention of pies or cakes or candy.
If, by presenting them in regular daily menu form, I have worked a hardship upon the parent, in that the child may demand certain foods on certain days, then I am well pleased, for the value of the suggestions depends upon causing the child to ask for The Three Prune Brothers, or Pedro Macaroni, or any of the others, on frequent occasions.
Earnestly,
MARSHALL BREEDEN.
Los Angeles, November, 1923.
Page 3CHAPTERS AND CHARACTERS
REST-UP SUNDAY
Herbert Rye Bread
REST-UP BREAKFAST
Johnny Scrambled Egg	Miranda Waffle
The Prune Brothers
REST-UP LUNCH
Hashamoto Boiled Rice	Lucy Lettuce
Lucile Celery	Lucila Carrots
REST-UP DINNER
Paula Chicken	Lucy Lettuce
Lucile Celery	William Beets
Jack Baked Apple
SKY-BLUE MONDAY
Peter Buns and Ronald Rolls
SKY-BLUE BREAKFAST
Old Man Whole Wheat Mush	Jane Coddled Egg
SKY-BLUE LUNCH
Papa Baked Potato	Elinor Asparagus
Percival Cabbage
SKY-BLUE DINNER
Nellie Roast Lamb	Charlie String Bean
Elinor Asparagus	Lucile Celery
The Prune Brothers
CHEERIO TUESDAY
David Graham Bread
CHEERIO BREAKFAST
Gaston Omelet	Susan Apple Sauce
Page 5CHEERIO LUNCH
David Graham Melba Toast	Robert Spinach
Lucile Celery
CHEERIO DINNER
Mathew Broiled Beefsteak	Robert Spinach
Alice Parsley	Long Tom Cucumber
Helen Stewed Apricots
HIP! HIP! WEDNESDAY
Jemima Corn Bread
HIP! HIP! BREAKFAST
Jane Coddled Egg	The Corn Muffin Sisters
HIP! HIP! LUNCH
Pedro Macaroni	Geraldine Squash
Lucy Lettuce
HIP! HIP! DINNER
Edward Roast Mutton	Elinor Asparagus
Lucile Celery	Edwin Tomato
The Prune Brothers
SUNSHINE THURSDAY
Finnigan White Bread
SUNSHINE BREAKFAST
Fairfax Poached Egg	Winifred Shredded Wheat
Helen Stewed Apricots
SUNSHINE LUNCH
Carlo Spaghetti	Charlie String Bean
Lucila Carrots	Lucy Lettuce
SUNSHINE DINNER
Warren Beef Steak	Robert Spinach
Lucile Celery	Nicolas Jello
Page 6MERRY-AIRY FRIDAY
Herbert Rye Bread
MERRY-AIRY BREAKFAST
Gretchen Cottage Cheese	Herbert Rye Bread
Dorothy Stewed Raisins
MERRY AIRY LUNCH
Lucila Carrots	Lucile Celery
Robert Spinach
MERRY-AIRY DINNER
Jonah Broiled Sea Bass	Lucy Lettuce
Edwin Tomatoes	Long Tom Cucumber
Florence Stewed Figs
STEP-LIVELY SATURDAY
Peter Buns and Ronald Rolls
STEP LIVELY BREAKFAST
Minerva Cream of Wheat		Freddie Boiled Egg
STEP LIVEIY LUNCH
Rebecca Sweet Corn,	Clifford Parsnips
Lucile Celery
STEP LIVELY DINNER
Benjamin Salisbury Steak		Robert Spinach
Lucile Cooked Celery		Edwin Tomatoes
Lucy Lettuce	Hazel Stewed Pears
	AND THAT’S ALL
Page 7REST-UP SUNDAY
I’ve a problem, not for laughter,
But a problem that is near;
So I might as well start thinking
And deciding now and here.
Now that problem—well, I’ll tell you, It’s about my health and life;
At breakfast, lunch, or dinner,
Should I eat with fork or knife?
HERBERT RYE BREAD
I am good to eat on Rest-Up Sundays. There is a reason why I am good for folks to eat. Here is the story as my mother told it to me. She talked to me one night when the moon was full, and while the East Wind was kissing our faces with its breath of life:
“In the long ago when the dogs spoke Chinese, the Indians cultivated Rye. Rye is a grain that grows in the field under the sun. When it is ripe Rye grain looks something like oats. The grains are small and oblong shaped. Inside their shell is the heart which these Indians would eat.
“When the Rye became ripe the Indians would gather it in big bundles. Then all the little Indian boys and girls would beat it with long sticks. Whack! Whack! Whack! the sticks would go against the Rye. After all the grains had been beaten out of the straw, the grain would be gathered up.
These thousands of grains were then placed in hollow stones, or stumps. After that the lady Indians ground them up fine. Then they tossed them into the air. The strong North Wind blew the chaff and the no-good parts away,
Page tleaving only the mellow heart of the Rye behind. This the Indian ladies made into bread.”
And that is the story my mother told me, under the full moon with the East Wind caressing us, in the night.
REST-UP BREAKFAST
There is a grocery in our town, And why that store is there— Is because a town without one is something very rare.
JOHNNY SCRAMBLED EGG
I am one of the best fellows in the world. If you eat me slowly, I build muscle. Muscle makes you run fast, and play hard, and laugh much. It is nice to have strong muscles. That is one reason why I am to be eaten at this Rest-Up Sunday Breakfast.
MIRANDA WAFFLE
I am delicious to eat. The way I was first discovered is rather interesting to know about. I have heard the story many times, and now I will tell it to you.
Many years ago, in the State of Georgia, there lived a nice old Colored Mammy. One time it became necessary for her to take a journey. She traveled in a wagon and carried some food with her. In the food basket she had many things to eat. Among them was some flour, an egg or two, and a small bottle of milk. The road was rough and the wagon bumped and bumped and bumped. This jumbled the basket around and the eggs were broken. Then the small bag of flour and the bottle of milk were also broken. That left the eggs, the flour, and the milk all mixed together.
Page 9At night this nice old Colored Auntie stopped beside the road to cook herself some dinner. She built a fire and put the frying pan on it to get hot. Then she opened the basket. She found nothing but an awful mixed up mess. She was discouraged and hungry. But she was more hungry than discouraged, so she decided to cook the flour and the eggs and the milk all mixed up just as they were in the basket.
She did cook them. And lo and behold they tasted fine! So when she returned home she mixed them up again, and this time they tasted better than they did the first time. That is the way, I have been told, that Waffles were discovered.
I think the reason why I am called Miranda Waffle is because the nice old Colored Lady’s name was Miranda.
Page 10THE PRUNE BROTHERS
We smile upon the lap of May,
To sultry August spread our charm;
Light pale October on his way,
And strengthen brave December’s arm.
We are the Prune Brothers. We grew into prunes after we had been born Plums. The way we become Prunes is like this:
When we are swinging gaily on the branch of the Plum tree, in the orchard, we are Plums. After we are ripe and have been gathered we are places in the hot sun to dry out. Lying out on the drying trays we absorb much of the lovely sunlight. This sunlight is rreally what causes us to become
When we are well dried, and our skins have wrinkled up like it is now, the lovely sunlight remains stored up within us. This stored up sunlight we hold until you eat us. Then you get the sunlight. And that is why we are good to eat in the Summer, Springtime, Fall, or Winter. The sunlight never leaves us after we have sealed it inside our strong skins.
PLENTY OF HAPPINESS
Eating such a fine Rest-Up Sunday Breakfast as this one means many things. You get vigor from Herbert Rye, strong muscles from Johnny Egg, sweetness from Miranda Waffle, and sunlight from the Prune Brothers. And thus breakfast consists of: Scrambled eggs, a waffle, and three or four stewed prunes.
This story of breakfast On Sunday I’ll end;
I hope that you’ve found me A very good friend.
Page 11REST-UP LUNCH
Sunday’s lunch is spread at noon
Upon the table fresh and clean;
So come along with fork and spoon, A finer lunch was never seen.
HASHAMOTO BOILED RICE
I was born in the Orient, and lived for many centuries in China and Japan. Then when the years had rolled around I was brought to America. In America I am just as good as when I am in China. In China, the lady washes me nine times before cooking me. That makes my neck and ears perfectly clean. Would you like to have your neck and ears washed nine times all in a row?
I grow with all of my feet and sometimes half of my
legs covered with water. The hot sun forces the life of the water into my heart When I am riple I am gathered into bundles and treated just about like the Indians treated my cousin Herbert Rye. Finally, I come to the corner grocery store, and after that I come to the table.
When you eat me on Rest Up Sunday you get from me
the life of the water, which the sun forced up into my heart. That makes your ears hear well, and your eyes see well.
LUCILE CELERY
I am just about as good a girl as any girl you know. I attend to my own business help others in their work. In the field I watch over my brothers and sisters and so we all grow up together in one big bundle.
I like it fine when I am growing in the soft soil of the field. Out there under the sky the good old sun smiles down
Page 12upon me. In the daytime the sun gives me strength and makes me sturdy. At night the silvery moon beams upon me. That silvery smile gives me sweetness. And all day and all night the gentle South Wind kisses my lips with its soft breath. That gives me courage and contentment.
Because of these things I am extra good for you. When you eat me you get strength from the Sun, sweetness from the Moon, and courage from the South Wind.
LUCY LETTUCE
I am quite strong—in fact, I guess I am the strongest little lady you ever saw. I am like my cousin Lucile Celery in that I get my strength from growing in the field. But I get more than Lucile does. From the soft hands of old Mother Earth I get minerals. The iron of the earth, and the salts, and the other organic minerals get into my roots. Then they pass up into my leaves, where the swift breath of the Wind from the mountain tops keeps them prisoner. When I come to the table ana you eat me, you release the organic minerals stored in my leaves. These minerals put pep and ginger and joy into you.
I am strong. So it is best to eat only three or four of my leaves at a time, but be sure and eat three or four of them almost every day.
LUCILA CARROTS
Sometimes I grow as high as two feet. That is, above the ground my stalks and leaves reach as high as two feet. Under ground I grow long and slim, just like you see me when the grocery man sends me to your house.
I am best when eaten raw. But I am good also when I am cooked. Like my friends Lucy Lettuce and Lucile
Page 13Celery, I get many things from growing in the field. I get the ozone from the breath of all the winds. This ozone sifts through my tender skin. It does not go clear into my heart, because ozone is very gentle and is content to remain safe and warm just under my skin. At night the spirit of the soil thickens my skin a little bit and that keeps the ozone prisoner. This ozone is what makes your skin soft and clear. Eat me often, skin and all, and soon you will have a clear complexion.
THE THREE “L” GIRLS—Lucile Celery, Lucy Lettuce, Lucila Carrots.
We are your true guardians,
We bring you tidings glad;
We sing a song of happiness,
’Twill never make you sad.
We give you the strength of the Sun, the sweetness of the Moon, the courage of the South Wind, and the ozone of the Air, when you eat us all together in the form of a salad.
A FINE TIME
Eat this lunch on Rest-Up Sunday and get: The life of the Water from Hashamoto Boiled Rice; the strength of the Sun from Lucile Celery; the breath of the Winds from the mountain tops, brought to you by Lucy Lettuce; and the ozone of the Air stored just under the skin of Lucila Carrots.
And so for lunch: Boiled rice, salad of celery and grated carrots on lettuce.
And now I’ve a hunch
You will want to play;
So no more of lunch
This fine sunny day.
Page 14REST-UP DINNER
The day is almost done,
Sit down now to a winner; For ’twill be loads of fun
To eat this Sunday dinner.
PAULA CHICKEN
In our chicken family there is a family story. I will now try to tell it to you as my mother told it to me:
“In the days when the cheese in the moon was greener than it is, there lived an Indian boy named ‘Strong-Wind?
“ ‘Strong-Wind’ was playing one day near a spring of hot boiling water. A young chicken came fooling around. ‘Strong-Wind,’ being an Indian, threw a rock at the chicken. He hit the chicken with the rock and knocked it, ker-plunk, into the hot spring,
“When the mother of 'Strong Wind' came to take him home to bed, she saw the chicken bobbing around in the hot spring. She took a long stick and pulled the chicken out of the hot spring. She was an Indian and so she was hungry, therefore, she pulled some of the feathers from the chicken and took a bite out of drumstick. She liked it; it was much better than raw chicken. After that all the Indians had boiled chicken for their Sunday dinners.”
That is the story my mother told me. Now I am a boiled chicken and I am glad of it. I will give you happiness, and, after all, that is what everything is for—to give happiness to other folks.
Page 15LUCILE CELERY
I grow in a fairy garden, Like unto a fairy dream;
And when I am growing in it, I feel like a fairy queen.
Even when I am cooked I retain the strength of the Sun, and the sweetness of the Moon, and the courage and contentment of the gentle South Wind. So you also will get these things by eating me tonight.
Both Lucile Celery and myself are cooked on this fine Rest-Up Sunday evening. Like Lucile, I also retain the organic minerals which I get from Mother Earth, and which are kept sealed in my leaves by the swift breath of the wind from the mountain tops.
WILLIAM BEETS
I am a fussy boy, I am. I grow in gardens, but to grow big and strong I require a rich, light soil. I am impatient of severe cold. That is because I am not born with a tough overcoat on. I feel best after the gardener has pulled me up and stored me away in nice, warm bins. I stay there until it is time for me to be sold to the grocery man.
My hair is green, but my body is red. The red of my body comes from the golden rays of the setting sun. Just before the sun slips behind the, western horizon it paints me with its golden rays. I keep these golden rays until I am cooked. Then I give them to you to help make color in your cheeks.
Page 16JACK BAKED APPLE
On Sundays when dinner approaches
You giggle and frolic and grin;
You know that quite soon you’ll be putting Friend Jack Apple over your chin.
My father tree told me that the ancient Egyptians declared that we of the Apple family were a direct gift from Heaven. It seems, according to what my father told me, that once there was a dry spell upon the earth. No fruit could grow. The trees all dried up and died. The people of ancient Egypt became hungry for fruit. Just as they had about given up hopes of ever again eating any, an Angel came to visit with them. They told him their sad story and he said he would help them.
This Angel reached up into the sky and plucked a star from the Milky Way, which he planted in the ground. He then put his hand into the clouds and sprinkled a handful of water on the earth where he had planted the star. Immediately a great grove of Apple trees grew there. Every tree was laden with ripe red apples. So the Egyptians had apples once more. Since then people have carefully cultivated Apples, and have never been without them.
SURELY IS FINE
For this dinner then comes Paula Boiled Chicken with happiness in her for you, and Lucile Celery bringing again the strength of the Sun, and the sweetness of the Moon; from Lucy Lettuce is secured the organic minerals sealed in her leaves by the swift breath of the Wind from the mountain tops; William Beets gives you the golden rays of the setting
Page 17sun, and Jack Apple donates the sparkle of the Star from the Milky Way, moistened by the water from the clouds.
That all together gives a Rest-Up Sunday dinner of: Boiled Chicken, Cooked Celery and Cooked Lettuce, grated Beets on Lettuce, and a fat Baked Apple.
You have eaten the winner
’Mid laughter and fun; With this Sunday dinner The day’s work is done.
Page 18SKY-BLUE MONDAY
If Buzzy by my gate should chance to meet me,
I’d never try to get away,
Because I know that kindly he would greet me, And show me how fine his garden looks today!
He’d talk of celery, or chattering like a parrot
About his spuds, would lead me to and fro,
To view a bed of lettuce or some carrot,
For Buzzy is a boy that makes things grow.
PETER BUNS AND RONALD ROLLS
My name is Peter Buns. And mine is Ronald Rolls. We come to see you on this Sky-Blue Monday, because we are good to eat. We are better if we are toasted. Toasting makes us crisp, and warm, and brittle, and then we give more happiness to you.
SKY-BLUE BREAKFAST
OLD MAN WHOLE-WHEAT MUSH
My real name is Mr. Wheat, but my friends call me Old Man Whole-Wheat Mush when I come to the breakfast table cooked like I am today.
The Indians once told a story about Wheat, and I will try to tell it to you.
Long ago, there came a very hot summer. The rain failed to come tumbling down from the sky and the Indians were hungry. They had not yet started to cultivate any grain. When there was no rain the roots and herbs did not grow, so the Indians had little to eat.
Page 19Right in the middle of this summer the Good Spirit came to visit the Indians. He looked around and saw how sad they were.
“Why are you so sad?” he asked.
“We have hardly anything to eat,” the Indians answered.
“What! Nothing to eat?” the Good Spirit cried. “Well, you have been good Indians. I will help you, that I will.”
He reached to the North Pole and took a big handful of cold. Then he reached to the Equator and took a handful of heat. He then rolled the cold and the heat together in his hands. Soon he had a big, soft ball. The cold from the North Pole formed the outside. The heat from the Equator was on the inside.
“Much power and pep Come into this ball;
Nature’s forces here met—
So grow where you fall.”
After the Good Spirit sang that poem, he threw the ball into the air, and when it landed it bounced here and there and all over. Immediately, in every place where it hit the earth, flourishing fields of Wheat sprang up. It was ripe and ready for cutting and threshing. The Indians were overjoyed. They went to work and soon were eating big quantities of Whole-Wheat Mush. Since that far-away day my relatives, the Wheat family, have always grown in the fields when they are cultivated and taken care of.
Page 20JANE CODDLED EGG
I am a sister to Johnny Scrambled Egg. I am his sister because of the way I am cooked. When Mr. Egg (who is the father of all eggs) is put unbroken in a pan and boiling wrater is poured over him, I am born. After that I go into you and help to make your hair soft and silky, and to give a polish to your manners.
AH, IT’S FINE!
On this Sky-Blue Monday morning many things come to the table. Old Man Whole-Wheat Mush brings the cold of the North Pole, mixed with the heat of the Equator. Peter Buns and Ronald Rolls bring their stored-up happiness, and Jane Coddled Egg begins to make your hair soft and silky. So the breakfast is composed of: A dish of well-cooked whole-wheat mush, one or two coddled eggs, and some rolls or buns.
Today is another fine day,
Be lively and cheerful of mood;
Be bright, entertaining and gay,
Because of this excellent food.
Page 21SKY-BLUE LUNCH
Are you ready and waiting for lunch? Then prepare to be happy and bright;
For it’s cooking all up in a bunch,
And soon will be cooked just all right.
PAPA BAKED POTATO
I am called Papa Baked Potato, but I am not very old. Still my ancestors were eaten many, many years ago. I have heard the story of the Potato family many time, and now I will tell it to you:
Some Indians once lived in a country in South America. Occasionally these Indians had big parties. One night they had a party and built a bon-fire.
A young Indian boy named “Horse-That-Runs-Swift” started to poke the fire with a stick. He poked and he' poked and he poked, until he poked some small round things out of the ground at the edge of the fire. Presently his sister “White-Like-the-Rose” came up. She started to play around. She saw the small things which “Horse-That-Runs-Swift” had poked out of the fire.
“White-Like-the-Rose” picked up one of them. It was soft and she squeezed it.  And she squeezed so hard her finger went right in.
“Ouch!” she cried, and then put her finger in her mouth. “Oh—O—Oo!”
But right then she forgot the pain of the burn—the mealy substance tasted so good! She let the thing cool off and then ate it all up. After that she told her father about how good it was, and soon all the Indians were eating those new things. And people have been eating them ever since.
Page 22So that is the story of how “Horse-That-Runs-Swift” and his sister “White-Like-the-Rose” first discovered your old friend Papa Baked Potato.
ELINOR ASPARAGUS
I know one thing—I am better when I am small. The reason, I think, is that when I am small I keep more of the sunbeams in me.	
In the early morning, when I am growing in the garden, the very first beams from the sun always kiss me. These sunbeam kisses I store away. Then when I am eaten for lunch or even for dinner. I spread the sunbeam kisses in the heart of the boy or girl who eats me.
PERCIVAL CABBAGf
When lunch time comes
I’m always gay,
“I wonder why?”
I hear you say.
Well, first because I know you’ll greet me,
And, secondly, I’m sure you’ll eat me.
In our Cabbage family there are several cousins. One of my cousins is small and one of them is large. One of them is red and one of them a little yellow. But me? Well, I am the kind with smooth leaves which form into a big head. And then you eat my head.
YO HUM!
So now Sky-Blue Monday lunch is finished. In it are many things. Papa Baked Potato brings the romance of the Indians; Elinor Asparagus gives the first sunbeam kisses
Page 23of the day; and Percival Cabbage brings his big, luscious head to the table. That gives a lunch of Baked Potatoes, Cooked Asparagus, and Raw Cabbage.
So now we’ve reached what’s called “High Noon.” No doubt you’re feeling strong;
For after plying fork and spoon
On me, you can’t be wrong.
Page 24SKY-BLUE DINNER
The night it comes so soon, so soon,
And now it’s time for dinner;
Draw down the blind, shut out the moon; Let each one be a grinner.
NELLIE ROAST LAMB
I am called Nellie Lamb because I have not grown up. My big sister, however, is called Bessie Mutton. That is because she has grown up. I am glad I am Nellie Lamb. I am glad I am nicely roasted, because that means I will give strength to you. When I am fresh and warm like I am now I am very good to eat. So do not delay until I get cold, just eat me up quick. Then I can start to work for your muscles right away.
CHARLIE STRING BEAN
Charlie String Bean, that’s my name. I am small, but I am a man destined for fame. In fact I am better small than large. The reason is that when I am small I have absorbed just enough of the life of the noonday air. This life I keep in my breast for you. I grow on long vines in the field. The earth sends its pep into my breast, the noon air sends its life, and both of them together is what makes your friend Charlie so good for you.
ELINOR ASPARAGUS
I have kept the first sunbeam kisses of the day for you. I like to give them to you, and that is why I am here tonight.
“Elinor Asparagus” that’s me,
I like to be kissed by the sun. And these same kisses I am free To give you one by one.
Page 25LUCILE CELERY
I have often heard this story. It was when I was receiving strength from the Sun, that the sunlight would whisper to me this story. Now I will try to tell it to you:
Once an Indian boy whose name was “Brave-As-A-Dog,” grew sick. “ Brave-As-A-Dog” was the only son of the big chief “Afraid-Of-Nothing.” It seemed for a long time as if the * little boy was going to die. Everybody did everything they could for him, but “ Brave-As-A-Dog” just kept on getting sicker and sicker.
Then an Old Lady Indian brought in some white' herbs. She fixed them up and began to feed them to “Brave-As-A-Dog.” In a day or so he grew better, and in a week he was well again.
You see, the Old Lady Indian had fed him some Celery. That meant that this little Indian boy ate the strength of the Sun, the sweetness of the Moon, and the courage and contentment of the South Wind. I have all of those things stored up in me for you.
THE PRUNE BROTHERS
We are the brothers Prune
And full of stored up light;
We’re good to eat at noon,
But better still at night.
A REGULAR FEAST
On this Sky-Blue Monday Night comes a regular feast. Nellie Roast Lamb contributes some of her muscle-building strength, Charlie String Bean donates the life of the noonday air, Elinor Asparagus gives the first sunbeam kisses of
Page 26the day, and Lucile Celery offers her many good qualities, while the Prune Brothers pour out their stored-up sunlight.
That means a dinner composed of: Roast Lamb, Cooked String Beans, and Asparagus, Raw Celery and some Prunes.
The sun’s behind the distant hill, We hope you’ve eaten plenty;
And now to bed, lie quiet, keep still, Close eyes—and count to twenty.
Page 27CHEERIO TUESDAY
The gallant vegetables’ life,
It is the best of any;
We harbor sunshine, banish strife,
And we are loved by many.
DAVID GRAHAM BREAD
I am made from real corn meal and real whole wheat flour. The wheat in me gives the heat from the Equator, and the cold from the North Pole. The corn meal gives me the Strength of the North Star. (This you will learn when you meet Jemima Corn Bread.) And when you eat me, you get an extra sparkle in your eye.
CHEERIO BREAKFAST
GASTON OMELET
Oui! Oui! I am a Frenchman.
I am a Frenchman bold, You’ll find I am a Frenchman,
I follow standards old.
I follow the trails of the Eggie gold,
I know the secrets the kitchens hold,
I know all the fairies of yard and vale, The symphony of the stove-god’s wail.
I own all the silver of the moon,
My strength is strength untold;
I challenge the cry of hungry noon—
I am a Frenchman bold.
With this I give you Bossie Milk
And Cousin Johnny Egg, They’ll make your hair as fine as silk And strengthen arm and leg.
Page 28SUSAN APPLE SAUCE
I am a sister of Jack Baked Apple. When in ancient Egypt the Angel picked a star from the Milky Way, he created me. Since then my brother Jack Baked Apple, and indeed the entire Apply family, have been good friends to folks.
NOT SO BAD
For Cheerio Breakfast these goodies come running to the table. The glimmer of the Star from the Milky Way comes with Susan Apple Sauce, Gaston Omelet brings the glories of Bossie Milk and Johnny Egg, and David Graham Bread contributes the heat of the Equator, and the cold of the North Pole, and the strength of the North Star.
That gives us all a breakfast of Graham Bread, French Omelet, and Apple Sauce.
And now that you’ve had breakfast, You ought to brush your teeth;
Decay’s a thing to check fast— In smiles your faces wreathe.
Page 29CHEERIO LUNCH
Come running to the table,
Come hither in a bunch—
Come Ethel, John, and Mabel, For it is time for lunch.
DAVID GRAHAM MELBA TOAST
I am still David Graham Bread, but in addition I am Melba Toast. It’s like this: I have been cut into quite thin slices and have been browned all the way through. That is what makes my name change.
ROBERT SPINACH
One night when I was quite young I heard my grandmother tell this story. It was lovely night, with the West Wind brushing my face with its lips.
This is the story I heard grandmother tell on that night:
“An Indian Chief by the name of “Right-Hand” once decided he would make a new vegetable for his people to eat. “Right-Hand” looked in all the woods and fields to find something different. His hunt was successful and he found a green herb. He then started to educate the herb as it grew in the ground.
“First he taught it to draw the iron from the strong earth, and to store it away in its leaves and stems. Then he asked the sun in the Heavens to smile softly upon this green herb. The green plant learned quickly. It began to draw the Iron from the earth and to absorb the Glory of the smile of the sun. In a little while Big Chief “Right-Hand” saw
Page 30that the green plant had learned its lessons, and so he gave it to his people as a new vegetable to eat.”
I am a direct descendant of that green herb. I am now called Robert Spinach, and I have absorbed the smile of the sun, and taken the iron from the earth. That is why your own eyes sparkle and your skin is rosy when you have eaten me.
LUCILE CELERY
Here I am back on the table. I come almost every day, and maybe twice on some days. I am so happy I feel like singing:
I am a Celery Girl, I am,
I build you up, you bet I do;
I’m awful good, I am, I am,
Most awfully, awfully good for you.
ISN’T IT FINE!
David Graham Melba Toast brings the strength of the corn and wheat and all they have in them, Robert Spinach gives the iron from the soil and the smile of the sun, and Lucile Celery gives all of her goodies to make this a fine lunch.
It is a good lunch for Cheerio Tuesday, for it is made up of: Melba Toast made from Graham Bread, Cooked Spinach, and Raw Celery.
Oh! Yum, yum, yum! Oh! Come, come, come; Let’s start right now, And have some fun.
Page 31CHEERIO DINNER
Now the lamp it is lit, And the room is aglow;
Round the table we sit, Hurry up, don’t be slow.
MATHEW BROILED BEEFSTEAK
I am a popular young gentleman. The reason is that I make sturdy boys and girls. I give toughness to the sinews and durability to the muscles. I make the fingers strong and enable legs to run fast. That is why I am a popular young gentleman.
ROBERT SPINACH
Well! Well! Well! Here I am back again. You see it’s like this. I am so full ginger I just can’t keep out of the dining room when it possible for me to get in.
Little mites of iron,
Little smiles of light,
Will make you strong and healthy
This Cheerio Tuesday night.
ALICE PARSLEY
I am tired of being a stranger to you. That is the reason why I have come to the table tonight. I have many things to give and I will now tell you some of them.
Like my friend Robert Spinach I also take iron and the other organic minerals from the soil, and especially I get Potash. It isn’t every plant that is educated enough to absorb Potash. But I am, and I bring it with me to the table for you.
Page 32I am a strong girl. I do not want you to eat too much of me, but mix me with Robert Spinach and see if your teeth don’t thank you for making my acquaintance.
LONG TOM CUCUMBER
I have known all my life that I am the store house for Star Twinkles. Here is the story as I heard it from my cousin:
When the earth was flat before the mountains had been built, there dwelt in the land a mighty Indian Chief. He was a good Chief and wanted always to help his people.
He began to notice that his people seemed gloomy and sad. He could find no reason for their sadness. But they were all just as sad as sad can be. This mighty Chief was worried. He thought about it for several days and nights. Then one night he went the open field under the stars. While he was sitting on on the grass he noticed how beautifully the stars twinkled. That gave him an idea. The next day he asked his Chief God to make a vegetable containing the twinkles of the stars. The Chief God did make one and when the Indians ate a little of it they were no longer sad. That is why Indians will tell you that the seeds in a Cucumber are Star Twinkles, because they drive away gloom.
That is the story my cousin told me one noonday when the Stars were hidden behind the light of the sun.
HELEN STEWED APRICOTS
When I am first born on the trees I am a flower. Then I turn into a small green baby. By and by when the summer sun smiles upon me I start to grow. Then when I get larger I begin to change color. Soon I am yellow and not green. Then after the sun has smiled upon me for a few weeks, and
Page 33after the night winds have brought their messages from the stars, I turn partly red. That means I am ripe and ready to be picked.
After I am picked I am dried in the sun. While I am drying I hold tight to the sunlight, and to the messages of the night winds. After I am dried I am sold to the grocery man, and then come to the dinner table.
I bring to you the sunlight and the messages of the night winds.
CHEERIO? YES, SIR!
Well, I should say, when there is a dinner like this. Mathew Broiled Beefsteak to make the fingers strong, and the legs to run fast. Robert Spinach to give the strength of Iron from the soil. Alice Parsley with the soothing effect of Potash, and Long Tom Cucumber to bring the Star Twinkles. Then Helen Stewed Apricots furnishes sunlight and the messages of the night winds.
That means a dinner of: Broiled Beefsteak, cooked with Spinach and Parsely, Salad of Cucumber, and Stewed Apricots.
Darksome night is here,
The silent time of night;
Be brave and of good cheer, You know you’ve eaten right.
Page 34HIP! HIP! WEDNESDAY
The prouder beauties of the field
In gay and quick succession shine;
Day after day their honors yield
And all their nourishment is thine.
JEMIMA CORN BREAD
I am made from the heart of Corn. I have heard this story as to the value of corn.
A great Indian Chief named “Powatan-Who-Runs-Swift” once said this about Corn. Since then all the Indians have believed what “Powatan-Who-Runs-Swift” said.
“Corn,” he said, “is the heart of the Great Spirit himself. It is made from the strength of the North Star, and it is tempered by the kiss of the winds at night. The white heart of the corn is the reflection of the snows on the mountain tops. The yellow outside is the breath of the great desert.”
If all those things are true (and they are true), then I surely am very good to eat.
HIP! HIP! BREAKFAST
JANE CODDLED EGG
I am back again. I am the sister of Johnny Scrambled Egg, and a relative' of the entire Egg family. So I am well recommended.
The world all fair should seem today, For you’ve a sweetheart in it,
And that’s myself—be blithe and gay, You’ll like me more each minute!
Page 35THE CORN MUFFIN SISTERS
We are sisters and we are twins at that. When the strength of the North Star was tempered by the kiss of the Night Winds, to make corn, we were first born. Our names are Barbara and Betty. Each of us has the same amount of the snows from the mountain tops, and the breath of the great desert. When you eat us we will give some of this strength to you.
HEAP GOOD
For this Hip! Hip! Breakfast, Barbara and Betty bring the eternal strength of the North Star, and the mountain snows, and the breath of the desert, and Jane Coddled Egg comes running with all of her strength for you.
Which gives a breakfast of Coddled Eggs and Corn Muffins.
Come! Come! Fold up your napkin,
For breakfast’s through and done;
You’ve eaten all that’s good for you, Time now to play and run.
Page 36HIP! HIP! LUNCH
Good old smiling Father Sun, Shining, shining in the sky, Pleasant noon brings lots of fun, And puts a twinkle in your eye.
PEDRO MACARONI
I wasa borna in da Sunny Italy. I ama very fine young fellow. I ama made from things. In me isa da strength of da Wheat, and da purity of da water, and sometimes da goodness of da Eggs.
Ina da Sunny Italy da childrens love Pedro verra much. Da children eata me all da time. I ama glad of that because I likea to give happiness to da little folks, and their papas and their mammas.
GERALDINE SQUASH
When I come to the table fresh from the grocery store I am good. This happens in the late summer. During the other months of the year I come in cans. I am just about as good in cans as fresh.
All summer long when I am growing in the field I am absorbing good things. The soft rains give me purity. The night winds make me soft and tender, the hot sun makes me sweet and delicious. And when you eat me you get all of these things at once.
LUCY LETTUCE
Here I am back again. I come often because it is best for me to come often, and in small lots.
Page 37I will for you increase Happiness and peace;
If warned by doctor men, You eat me now and then.
SO HERE WE ARE
On this fine Hip! Hip! Wednesday lunch brings us these things: Pedro Macaroni gives the strength of the wheat, the purity of water, and the goodness of the entire Egg family; Geraldine Squash adds the pureness from the soft summer rains, the tenderness from the night winds, and the sweetness from the hot summer sun. And Lucy Lettuce brings forward her strength—giving organic minerals.
That makes a fine lunch of: Boiled Macaroni, Cooked Summer Squash and Head Lettuce.
Well? Did you eat aplenty?
If not, it's time you did;
For Auntie's very anxious
Of dishes to be rid.
Page 38HIP! HIP! DINNER
Who doesn’t like this dinner,
And fails to think it fine;
Will be a deep dark sinner,
Who don’t deserve to dine.
EDWARD ROAST MUTTON
I am a strength giver. I build red corpuscles and fill your blood with them. I help to make your cheeks rosy and your arms strong. That is why most everybody likes to see me come galloping up to the table.

ELINOR ASPARAGUS
Hello! I am here again, and I feel like singing.

Elinor Asparagus
That’s me and my name;
Though I want to be your friend,
Eat me just the same.
Eat me often, eat me now—
You’ll enjoy me, I avow.
LUCILE CELERY
The Indian lady, as you remember, cooked me and fed me to the little sick Indian boy. Then the boy became well. Since I come to the table so often I like to come in different ways. This time I am cooked.
“Tonight’s the evening of the dance,” Said Lucile to Elinor at dinner ;
“If Jackie boy eats me he’ll prance, And then he’s sure to be a winner.”
Page 39EDWIN TOMATO
Most folks call me Edwin Tomato, but I am sometimes called the Love Apple. My old Uncle once told me the story of why I am sometimes called the Love Apple. Here is the story:
Once long ago when all the cats sang in rhyme, an Indian Maiden by the name of "White-Deer" loved an Indian brave named "Strong-Arm." When "Strong-Arm" went to the hunt, "White-Deer gave him a present. She gave him a nice red ripe tomato.
"Eat it at noon, dear 'Strong-Arm'" she said, "and think of 'White-Deer.'"
“Strong-Arm” at noon, weary from the hunt, at the Tomato and thought of “White-Deer."
So sometimes those people who know this story call me the Love Apple.
THE PRUNE BROTHERS
You just can’t get away from us. We Prune Brothers come back to the table often. We come to be eaten by you because we can give you the sparkle of the summer sun. Eat us and then look in the looking glass and see if your eyes are not sparkling.
HOW IS THIS:
A dinner on this Hip! Hip! Wednesday in which Edward Roast Mutton helps to bring roses to your cheeks, and Elinor Asparagus gives the Early Sunbeam kisses; Lucile Celery furnishes strength from the sun, and sweetness from
Page 40the moon; Edwin Tomato gives the pleasant memory of Little “White-Deer” and Brave “Strong-Arm,” and the Prune Brothers toss in the sparkle of the summer sun.
So that makes a dinner of: Roast Mutton, Cooked Asparagus, Cooked Celery, Raw Tomatoes, and some Stewed Prunes.
Don’t let’s hear you say
Anything today,
Except that we have helped To make you bright and gay.
Page 41SUNSHINE THURSDAY
A red-head Carrot top am I—
Eat me for I make muscle; And give a sparkle to your eye, And fit you for a tussle.
FINNIGAN WHITE BREAD
I am made mostly from the white heart of the wheat. It is said that this white heart is the light of the sun in the wheat. So when you eat me today, you eat the light of the sun which has been stored up in the heart of the wheat. That makes your hair grow and your teeth strong.
SUNSHINE BREAKFAST
FAIRFAX POACHED EGG
Just to make things a little different this time I am here. I am a member of the well-known Egg family. I am named Fairfax because I am poached. If I were scrambled I would be named Johnny or if I were coddled I would be called Jane. But I am poached, so I am Mr. Fairfax Poached Egg.
WINIFRED SHREDDED WHEAT
When I am split in two and toasted on both sides I taste better than when I am eaten cold. I am a great lady, and here is a song I made up about myself:
I am fine for you, I am!
Try me out and test me,
I’m as good as beef or ham,
’Tis easier to digest me.
Muscles, legs and arms I build— So keep on eating till you’re filled.
Page 42HELEN STEWED APRICOTS
When I am ripe and growing on the trees I have the deep red of the Sunset in my cheeks. This rich red penetrates my skin, and I keep it locked up tight when I am dried. Then when I am cooked the rich red of the Sunset becomes the strength of the Sunrise. So you eat the strength of the sunrise when you eat me.
SUNSHINE FOR ALL
This breakfast is sunshine because of the things in it. Fairfax Poached Egg brings all the many things furnished by the Egg family; Winifred Shredded Wheat builds muscle, and Helen Stewed Apricots gives the Rich Red of the Sunset turned into the strength of the Sunrise.
And all together makes a Sunshine Thursday breakfast of: Eggs poached in milk, put on Shredded Wheat Bisquet, and some Stewed Apricots.
I’m prepared to bet,
You cannot get enough—
I find you eating yet
This famous, splendid stuff.
Page 43SUNSHINE LUNCH
Thursday noon, In the dining room, You’ll be soon, With fork and spoon.
CARLO SPAGHETTI
I ama da first cousin to Pedro Macaroni. I also was born in da Sunny Italy. I keep the soft flavor of da sunny southern skies when I coma to da table. Listen I singa da song:
Eata da Spagett once in da while,
I willa be good fren to you, I will;
I make you want to play and dance and smile, And runna like a deer right up da hill.
CHARLIE STRING BEAN
I come back to the table again on this Sunshine Thursday. I come so often that its like this:
Remember you? I guess I do, And think about you often, too, I’m glad to be good friends with you.
LUCILA CARROTS
In the soft night when I was growing under the stars the West Wind whispered this story to me:
“An Indian lady named ‘Golden-Flower’ wanted her little girl, ‘Golden-Bells,’ to have a clear skin. The lady ‘Golden-Flower’ talked with all of the wise men of the tribe.
Page 44They all told her about Lucilla Carrots. So after that the lady ‘Golden-Flower’ gave the little girl ‘Golden-Bells’ at least one raw Carrot every day.
“When the little ‘Golden-Bells’ grew up she had the clearest skin of any of the Indian maidens. So she married the biggest Big Chief of all the tribe.
LUCY LETTUCE
Like the bird on the mountains, Like the fish in the river;
Like the water in the fountain, I’m a happiness giver.
JUST WONDERFUL
For this Sunshine lunch, Carlo Spaghetti brings the soft flavor of the sunny southern skies; Charlie String Bean comes back with a remembrance of goodness; Lucila Carrots helps to make skins clear; and Lucy Lettuce adds her strength.
Therefore the lunch consists of: Spaghetti, String Beans, and Raw Grated Grated Carrots on Lettuce.
For dis fine luncheon time,
Coma da Carlo Spaghetti,
And Charlie Beans so fine,
With Lucila Carrots and Lucy Lettuce,
And dat’s about all of dis rhyme.
Page 45SUNSHINE DINNER The sun is leaving the valley, It’s almost dinner time; Come hasten, do not dally, But hurry up and dine.
WARREN BEEFSTEAK
A little of me now and then
Is good for big and little men;
A little Steak (no spuds or bread),
And you’ll admit you’re nicely fed.
ROBERT SPINACH
When I am growing in the field I get the iron from the earth and the glory of the sun. When I am cooked, like I am now, and you eat me, then I give those things to you. That is why I help you to have strong teeth, and strong fingers, too.
LUCILE CELERW,
I hope by this time you consider me as your real good
Listen to this little poem mat I made up out of my own head:
As old friends of all friends
Are truest and best,
So little Miss Lucile
Outrivals the rest.
Page 46NICOLAS JELLO
I am a happy lad. I am so jolly and fat that I make you feel as if you could jump over a hat. I am an important part of your dinner on this Sunshine Thursday. I help to keep your bones and tissues in good repair. I know this, and that is why I giggle and shake so much in the sauce dish. I am happy because I believe that soon I will be running around inside you, helping to build up your bones.
Eat me whenever you get the chance. Your old friend Nicolas Jello will always be right on the job for you.
SUNSHINE? YES, INDEED
When you consider that Warren Beefsteak comes with his muscle-building powers; Robert Spinach brings the glory of the sun; Lucile Celery contributes her many forms of strength; while Nicolas Jello is ready to build up your bones, you know this is indeed a Sunshine Dinner.
And it is composed of: Beefsteak, Cooked Spinach, Raw Celery, and some Jello.
Indeed today is filled with sunshine happy, It came at morn and lasted until nine;
That’s why we children are so snappy,
Page 47MERRY AIRY FRIDAY
Early morning finds heads bobbing, Breakfast getting under way;
Birds are singing, insects throbbing, Nature smiles to greet the day.
MERRY AIRY BREAKFAST
GRETCHEN COTTAGE CHEESE
My friends tell me that I am a lively member of the Cheese family. I have been told often that I am the liveliest Cheese of all the Cheeses. This I suppose is because of the way I am made. While I am growing it is necessary for me to sit around for several days. I am really nothing but milk. It takes time for good milk to thicken up like I am. That time gives me a good chance to rest. Then when I am fully grown—oh boy, I am sturdy and strong!
HERBERT RYE BREAD
I am back again. The reason is that I get lonesome and so must come to the table once in a while. I work well with Gretchen Cottage Cheese. We are good friends. Take a slice of me and spread some of Gretchen on me. That makes as fine a combination as you ever can hope to eat.
My name is Herbert Rye, and I’m the man
To call on when your muscles lose their pep;
I’ll build them up—I’ll do it if I can,
I’ll bring you back to fitness step by step.
DOROTHY STEWED RAISINS
I am small and round and soft. I should be harder than I am, because I am full of iron. I do not mean that I am full
Page 48of iron nails or street car rails. No, even if you had a million of me you could not make a single little nail. But the iron comes to me from good old Mother Earth.
This is the way it is:
When I am growing on the vine my roots take the iron from the earth and bring it up the stems to me. I keep that iron locked safely in my heart and never part with it until I give it to you. The kind of iron in me is the kind that makes rich red blood, and helps the bones to grow strong.
My name now is Dorothy Raisins, but once I was Miss Grape. That was before I grew up and was married. When I had attained my full growth I was picked from the vine and married to the Sunshine. I stayed out in the delicious sunshine until I was all dried out. After that I became Dorothy Raisins. Now I hold in safe keeping for you, iron from the earth, sunbeams from the sun, ozone from the air, and sweetness from the night winds.
LET’S HURRY
And eat up this Merry Airy Breakfast. Gretchen Cottage Cheese gives us her sturdy strength mingled with the goodness of Herbert Rye Bread, and Dorothy Raisins sends to us the iron from the earth, sunbeams from the sun, ozone from the air, and the sweetness of the night winds.
Which makes the breakfast consist of: Some Cottage Cheese on Rye Bread, and some Stewed Raisins.
The friendly morning windows
With sunshine smiling through—
Bear witness to the reason
These foods are good for you.
Page 44MERRY AIRY LUNCH
Behold the sun is high,
The table’s spread with lunch; Make haste, attend, draw nigh,
Let’s eat it in a bunch.
LUCILA CARROTS
Hello, there! Here I am back again. Here I come with my red head and a song on my lips:
Lunch means more than eats to me,
Grace, joy and strength from field and tree;
Lunch means knowing that life will send Joy to you if you’re my friend.
LUCILE CELERY
Ever since the Indians found out that I was so good for folks I have been worked almost to death. But I am glad of it. I like to work every day. It’s no hardship at all for me to be cooked and eaten. In fact I like it so I have made up this refrain:
Here’s to you, little boy, little boy;
Here’s to you, little girl, little girl,
And here’s to me so tried and true— Here’s to each and all of us.
ROBERT SPINACH
Some folks think so much of me that sometimes they eat me raw. Can you imagine eating your Robert raw? No! That’s because maybe you never tried me that way.
But here is a secret. I am better cooked.
Page 50I am a little boy who has handfuls of minerals from the earth, and handfuls of sunbeams from the sun, and handfuls of kisses from the West Wind at night under the Moon. And that makes me the little boy who gives all of these things to you—gladly.
A FINE LUNCH
Indeed and it is a fine lunch for this Merry Airy Friday. Lucila Carrots brings us a song and a cheer; Lucile Celery donates the strength she has derived from the sun, and the sweetness of the moon, mingled with the courage and contentment of the South Wind; and Robert Spinach tosses in his handfuls of sunbeams and kisses from the West Wind.
And so we have: Cooked Carrots, Cooked Celery and Cooked Spinach.
Don't forget one vital thing,
I have mentioned it before;
Brush your teeth, for that will bring
Happiness and health galore.
Page 51MERRY AIRY DINNER
Summer time is hot,
Winter time is cold—
Spring is fine or not,
Autumn winds are bold.
We should worry—saint or sinner, Rain or shine, we have our dinner.
JONAH BROILED SEA BASS
I am a fish. I am a good fish. When I was born I lived in the salty sea. It was not very deep where I was, and I had a fine time playing around with all the other little fishes. When I grew up I learned to swim farther out to sea. One day I swam so far I never went home again. After that I
just loafed around under rocks, or dashed through the deep water.
One day a fisherman caught me and dragged me out on land. But I don’t care because now I know why I was born in the ocean. It was to make clear brains for folks who eat me.
LUCY LETTUCE
Circumstances alter cases, Maybe for some folks they do;
But in any times or places
You will find me good for you.
Now you see that your little Lucy Lettuce is a poet as well as a hard worker. I am a hard worker because just as soon as you eat me up I start to work. I run around in every direction in your blood. When I see a place that needs
Page 52building up, then I go to work and do all that I can to build that place up as it should be. That makes me a busy little girl, so I will write no more poetry. I haven’t the time.
EDWIN TOMATOES
I think I like my regular name better than the nickname of Love Apple. Of course I am proud to have had an Indian maiden give me to her brave young man, but I am prouder of being able to give myself to you.
I like to help make you strong and cheerful.
Indeed I think I am more interested in making you cheerful than almost anything else. It is my main task in life. When you are cheerful you are also healthy. So you see I work both ways.
LONG TOM CUCUMBER
A little of me is about right, because the Indians say that I am husky. The reason is, of course, because of the Golden Thoughts stored up inside me. But I have been thinking about you and here is proof of it:
Remember you? I guess I do, And think about you often, too;
So here’s my chance and let me say, You’re in my thought most every day.
FLORENCE STEWED FIGS
I am one of the oldest friends you have. I do not come to the table very often, but just the same I am an old friend. My ancestors were important people many thousands of years ago. In those days (and indeed even now in certain parts of the earth) people just walked up and picked me from my tree. Then they would eat me. But I am better for you when I am cooked.
Page 53All the time that I am growing on the tree I am preparing myself for you. I take the glimmer of the Moon when it is behind a cloud and put it in my breast; I take the swift stroke of the West Wind and wrap it around me to keep out the dirt and dust. Then when I am washed and cooked and eaten you get the glimmer of the Moon when it is behind a cloud, and the West Wind protects that delicate glimmer from harm.
AFTER ALL THE DAY
Comes now the Merry Airy Dinner, and with it these things: Jonah Sea Bass helps to make your brains clear, Lucy Lettuce gives of all her many different kinds of strength, Edwin Tomatoes helps to make you cheerful, while Long Tom Cucumber tosses in some of his seed of golden thoughts. Last of all, Florence Stewed Figs gives the glimmer of the moon behind a fleecy cloud.
So the dinner is made up of: Broiled Sea Bass, Salad of Lettuce, Tomatoes and Cucumbers, and some Stewed Figs.
Friday ends in cheerful night, Dinner’s served and ready;
The food’s set out on cloth of white; Don’t rush—be calm and steady.
Page 54STEP LIVELY SATURDAY
This is the last day of the week.
I wish you lots of pleasure.
Here is a tip—don’t think it cheek:
When eating food take leisure.
STEP LIVELY BREAKFAST
PETER BUNS AND RONALD ROLLS
We have come back to see you once more. Listen to us:
Oh, Peter Buns, so round and soft;
Oh, Ronald Rolls, so brown and crisp;
We make our bow, our hats we’ve doffed— Come say you like us—sing and lisp.
MINERVA CREAM OF WHEAT
I am the star twinkle in the wheat. During the months that I was growing in the field I took the twinkle of the stars at night. This twinkle I stored away so that some day I could give it to you. In the day time I grew and flourished under the smile of the sun. At night the West Wind brushed gently against me, and I allowed the twinkle of the stars to enter. That is why in every grain of wheat there is a little spot whiter than the rest. It is the star twinkle, and that is what makes your eyes twinkle when you eat me.
FREDDIE BOILED EGG
I am the youngest member of the Egg family, and I am cooked with my shell on.
Page 55For things worth while, for health bestowed,
For smile of life on friendly road,
For kindly things that bless your way— Be sure to eat an Egg each day.
NOW HERE WE ARE
Peter Buns and Ronald Rolls bring their sturdy strength to the breakfast table this fine Step Lively Saturday morning, Minerva Cream of Wheat gives the twinkle of the stars to make a twinkle in your eyes, and Freddie Egg is on the job with his power-building nourishment.
That gives a Step Lively Breakfast of: Some Rolls, a dish of Cream of Wheat, and a Boiled Egg.
I come to say
It’s grand today; Let’s haste away— It’s time to play.
Page 56STEP LIVELY LUNCH
You’ll want to hurry to the table
As fast as your young legs will take you;
And once you’re there—this ain’t no fable— You won’t depart until they make you.
REBECCA SWEET CORN
My mother told me this story. It was while I was growing with my brothers and sisters in the corn field:
Once there was an Indian Tribe. They lived in a far-off land under the moon. One day a runner from another tribe came into their camp.
“Make haste,” he cried "and prepare a fine lunch, because the great Chief of all the tribes that live under the moon is coming to pay you a visit. Make haste with the lunch!"
That made all of the old Chiefs in the Tribe feel very important. It was a great thing to receive a visit from the Big Chief. They went into their tents to put on their newest and finest feathers and ceremonial paint. When the ladies of the Tribe heard about the coming of the Big Chief, they set about cooking the lunch.
Each Indian lady cooked her very best. Then when the Big Chief arrived they all sat down to eat. Each Indian lady offered the Big Chief first helping from the dish that she had cooked. He expressed pleasure at the taste of the various foods offered. Then came a young Indian lady. She was frightened because she had never seen a Big Indian Chief before, and also because she had cooked something new. She trembled a little as she offered what she had cooked to the Big Chief. He took a bite. Then he took a bigger
Page 57bite, and declared it was the best food he had ever eaten. He was so pleased with it that he told his son to marry the young Indian lady. That was fine for the Indian lady. And she had cooked sweet corn.
CLIFFORD PARSNIPS
I may not be pleasing to look at, I may not be as sweet to eat as some other things, but I am chuck full of strengthgiving things for you. And so all I will say is:
May joy beyond all telling,
Of health built up anew—
Of muscles strong and swelling— Be and abide with you.
LUCILE CELERY
I come back so often I am sometimes afraid you will get tired of me. Don’t do that, because I have a reason for coming almost every day. I like to see boys and girls with clear eyes and smiling faces, and that is why I keep coming back.
THINK OF THIS
For this lunch Rebecca Sweet Corn brings the delicious flavor of her sweet self, and Clifford Parsnips adds his strength-giving qualities, while Lucile Celery helps make your eyes clear.
And the Step Lively Lunch then consists of : Sweet Corn, Cooked Parsnips and Raw Celery.
Let us go out this noon
To hear the songbirds sing, To see the flowers in bloom,
The trees their branches swing.
Page 58STEP LIVELY DINNER
If Johnny is a winner
He’ll come back at close of day, And he’ll want lots of dinner;
“You bet I do,” he’ll say.
BENJAMIN SALISBURY STEAK
The way I came to be discovered is interesting. Here is the story:
Once a Duke named Salisbury lived in England. One day he gave a big party. Everyone for miles around came to the party. That made a large crowd. The cooks started to prepare a great beef steak, or maybe a dozen of them. As they were working on these big beef steaks, which were as large maybe as a table, Duke Salisbury came around the kitchen. He wanted to see how things were going.
He looked around and said: “How are you going to divide those steaks? There are many people here, and I want all of them to have the same amount.”
That was a hard question indeed. The cooks wondered and wondered about it. They shook their heads and declared they could not answer. There seemed no way to give each guest exactly the same amount.
Just about this time something occurred. A little boy took a piece of one of the steaks. He wanted to feed it to five dogs—one steak between five dogs. Well, he took his knife and chopped the steak all up. Then he separated it into five equal parts, one for each dog.
The Duke saw him do it and thereupon ordered the cooks to do the same thing with the steaks they were cooking and which were almost as big as a table.
Page 59Ever since then chopped up beef steak has been called Salisbury steak, in honor of the Duke of Salisbury.
ROBERT SPINACH
I am the boy who is full of Iron, and I do many things for you.
I grow muscle and muscle,
I make your eyes sparkle and flash.
Eat me and then you can tussle,
Can hop and skip, wrestle or dash.
LUCILE COOKED CELERY
Well! Well! Well! Here I am again. I just can’t seem to keep away from the table. Every time the dinner bell rings your little friend Lucile Celery wants to come. Sometimes I am raw and sometimes I am cooked. It’s because I am good either way that I always try to hurry to be the first on the table.
EDWIN TOMATOES
This is the last time I will have an opportunity to see you this week. That is why I am right on the job tonight. I like to have you eat me because then you will remember the story of the Indian maiden and her big, brave lover, and know why I am sometimes called the Love Apple.
LUCY LETTUCE
Well, you see, it was this way: the pantry I heard Lucile Celery tell Robert Spinach and Edwin Tomatoes that she was coming to dinner tonight, and so I just came along also. Here I am, and I hope you like me as much as I like you.
Page 60HAZEL STEWED PEARS
I am a lovely fruit. I say it myself. I am sweet with the breath of the summer winds, I am vigorous with the light of the noonday sun, I am mellow with the silvery beams of the midnight moon. All of these things come into me while I am growing on my tree on the hillside. When I come to the table I bring them all to you.
THAT IS ALL
For the last dinner of the week Benjamin Salisbury Steak brings the story of the Duke of Salisbury; Robert Spinach comes to teach you to grow muscle and to get strong with the Iron which he gives to you; Lucile Celery brings the strength of the sun, the sweetness of the moon, and the courage and contentment of the South Wind; Edwin Tomatoes brings again the story of the Love Apple; and Lucy Lettuce gives the organic minerals which she gets from good old Mother Earth, and which the wind from the mountain tops keeps in her leaves. And, lastly, Hazel Stewed Pears chips in with the sweetness of the breath of the summer winds, the vigor of the light of the noonday sun, and the mellowness of the silvery beams of the midnight moon.
And thus the Step Lively Dinner consists of: Salisbury Steak, Cooked Spinach and Celery, Salad of Tomatoes and Lettuce and some Stewed Pears.
This is the end of a perfect day,
’Tis also the end of the week—
And no matter what you may think or may say, Or no matter how far you seek—
I challenge you ever to fetch or to find Anything better to eat.
Page 61A WORD FROM THE PUBLISHER ABOUT FORTHCOMING
Youngster Books
By Marshall Breeden
CHESTER MUSCLE AND GRACIE POISE:
A story about “Good Exercise Fairies,” with illustrations and directions on exercises for young folks.
LITTLE PETER AND THE ALPHABETICAL VEGETABLES: A fiction story dealing with vegetables, giving interesting facts about their food values, how they grow, etc., etc.
THE KING OF NEPTUNEVILLE:
The adventures of Jackie and Mary at the bottom of the ocean, intermixed with facts about the deep.
THE QUEEN OF ANTVILLE:
Further adventures of Jackie and Mary; this time in an Ant hill, comprising interesting things about the life of the Ant.
THE KING OF OZONEVILLE:
More adventures of Jackie and Mary, now among the stars.
THE QUEEN OF WASPVILLE:
Jackie and Mary encounter many strange things in a Wasp’s nest.
THE KING OF MINERALVILLE:
Here we find Jackie and Mary adventuring just under the surface of the earth, and learning strange things about minerals.
THE QUEEN OF BEEVILLE:
Again Jackie and Mary see astonishing things in their adventures with a swarm of bees.
YOUNGSTER BOOKS are eagerly read and enjoyed by Youngsters, perhaps because they are made interesting and instructive for grown folks as well.
At most book stores as soon as published, or direct from
WESTERN BOOK COMPANY
Los Angeles, Cal.THE LIBRARY
UNIVERSITY OF CALIFORNIA LOS ANGELES