Making Breakfast - Sunday - Lesson 259
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.
Making Breakfast - Sunday - Lesson 259
Sliced Peaches And Cream
Egg And Cheese Cream On Toast
Egg And Cheese Cream
Melt 2 T butter, add 4 T grated cheese and 2 t minced parsley. When the cheese is melted add 4 eggs well beaten, 1/2 t salt, 1/4 t paprika, dash of nutmeg and 1/2 t mustard. Stir constantly over a slow fire until of a creamy consistency, then serve on toast.
Preparing The Meal
Make the toast and start the coffee, then slice the peaches, sweeten and place on the table. Make the egg and cheese cream, and when it is creamy, remove from the fire but keep in a warm place until ready for it. Serve the fruit, then the egg and cheese cream, toast and coffee. It is nice to make this cream in a chafing dish at the table.
Immediately after breakfast make the iced fruit soup for dinner, also make and freeze the ice cream and pack. Prepare the tomatoes and cucumber and set in a cold place until ready to serve.
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