Mother’s Day breakfast
April 7, 1975: Carlotta, left, Alexia and Hilaire Atlee prepare a Mother’s Day breakfast of a waffle topped with whipped cream and fresh strawberries.
Staff writer Barbara Hansen reported in the May 8, 1975 Los Angeles Times:
If Mother’s Day means a day off from the kitchen, it ought to begin with breakfast.
But that depends on whether the children are old enough or interested enough to cook or whether another adult is around to help.
Inexperienced young cooks should tackle a simple menu. Fruit juice, frozen waffle topped with sugared sliced strawberries and a mug of steaming instant coffee could be assembled without much difficulty. There are no recipes to follow and no preparation more complex than heating the waffles and boiling water for the coffee.
If mother is a breakfast-in-bed type, present the breakfast on a tray decorated with a flower from the garden.
Older children with more experience in cooking might want to make the waffles from scratch or prepare pancakes, French toast or scrambled eggs….
If the toast should be burned, the scrambled eggs dry, the bacon extra crisp and the pancakes soggy, the breakfast will be a success.
From a mother’s point of view, such an effort is a more personal, caring tribute than a corsage and an hour’s wait in line at an expensive restaurant.
This photo by staff photographer Kathleen Ballard accompanied Hansen’s story in the May 8, 1975 Los Angeles Times.
The name of the Atlees’ mother was not mentioned.
May 13, 2013, 7:45 pm
Our mothers name was and still is Alicia V. Atlee.
July 21, 2013, 11:21 am
Touchy. Is that one daughter de Chimay from New York?
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