August Menus - Monday - Lesson 241 - Making Breakfast
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
August Menus - Monday - Lesson 241 - Making Breakfast
Maple Flake - Cream And Sugar
Orange Omelet Toast
Orange Omelet
Beat the yolks of 4 eggs, add 4 t powdered sugar, 4 T orange juice, 1/2 t salt, and the grated rind of 1/2 orange. Beat the whites until stiff and then fold into the yolk mixture. Turn into a hot buttered omelet pan, cook very slowly until browned underneath, then put into the oven to finish cooking. Especial care will have to be taken in cooking this omelet that it does not burn, because the sugar will tend to make it scorch easier.
Preparing The Meal
Prepare the omelet mixture the first thing in the morning, and start to cooking at very low temperature. Set the Maple Flake in the oven to crisp. Make the coffee, then the toast. By this time the omelet is ready to finish in the oven in which the heat has been lowered. Place the butter and cream on the table, and serve the cereal, then the omelet, toast and coffee.
Immediately after breakfast make the rice and cheese croquettes for lunch and set away in a cool place until ready to fry. Also prepare the Marguerites and Iced Tea.
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