beginning. And some of the traditional breakfasts that have survived through the ages still grace our tables today.

Recipes have long been preserved and shared with offspring to keep the tradition going. Tradition however, is not the only reason why breakfast was consumed in days gone by. It was difficult to complete a mornings' workload without it! Today we may have washing machines, motor vehicles, and other automated equipment to reduce our work output, however the brain still requires energy to perform our daily tasks. Therefore, nutritionists still recommend eating breakfast in the morning.

Mrs. Pauline Daniels, a retired Home Economics teacher, who shares some favourite low fat traditional breakfast recipes in this supplement, explains that traditonally the burden of breakfast-making was distributed to each family member via the shift system.

Here is how it worked: Mom would discuss the menu on a weekly basis so that each family member would know in advance what to prepare when it was their turn to cook.

The importance of planning, communication, organisation of time and resources were skills necessary for the smooth running of the family. The family members also had to display patience, as not everyone mastered the recipe in the first try! Breakfasts were economically planned and utilised local products to the enjoyment of everyone.

From the gardens came grapefruits, oranges, bananas, loquats, cherries and ripe papayas. Ripe papaya seeds were eaten to cleanse the system. And the rinds of oranges and grapefruit were used in making marmalade. Loquats and cherries were made into jams to spread on hot Johnny bread. Bananas were eaten sliced on cold cereal, with codfish and potatoes, banana fritters and fried plantain. Apples, an imported treat, were eaten fresh or made into Apple Betty or applesauce for toast. And stewed prunes were eaten to keep the bowels regular.

Vegetables were also used in traditional breakfasts such as fried cabbage and potatoes, codfish and potatoes, and "Turn Cornmeal'', which also may be called "Fungi'', "Garrie'' or "FuFu''. "Turn Cornmeal'' originated in Africa, survived the trip over the West Indies, and was carried to Bermuda.

Whole grains were served as cereals such as porridge, cornmeal mush, cream of wheat, grits, Johnny bread, and baking powder biscuits -- to name a few.

Fresh cow's milk did not come in cartons, but in bottles back then and condensed milk as well as "cream'' (evaporated milk) were also used.

Meat was a treat, being consumed one to two times per week for breakfast.

Codfish, eggs from chicken, ducks or turkeys, bacon, and sausages were eaten sparingly, as they were used mainly for entrees or seasonings in soups and stews.

Indeed it would do well for us today to learn from the past where the main staples were whole grains, fruits and vegetables, and where meats and dairy products were used sparingly.

HEALTHY BREAKFASTERS -- Sarah Taylor, MarketPlace official Mrs. Natalie Rego, Continental Club president Mrs. Betty Christopher, Damion Elkinson, government nutritionist Mrs. Betsy Baillie and Jamal Woodley show some of the ingredients for a good, healthy breakfast.