Making Breakfast - Sunday - Lesson 83
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 83
Cracked Wheat - Cream And Sugar
Jelly Omelet Dry Toast
Cracked Wheat
Into 1 quart of boiling water stir 1 c cracked wheat; add 1/2 t salt, boil 5 m then cook in the double-boiler at least 10 h, If cooked in the fireless cooker start 24 h before needed. This requires long cooking but it is worth the extra trouble as it is a very delicious food.
Jelly Omelet
Follow directions given in Lesson 68, page 125, for Ham Omelet, omitting the chopped ham. Just before the omelet is rolled to send to the table, spread the top with currant, apple, quince or grape jelly, fold over or roll, and serve.
Dry Toast
Brown slices of dry bread 1/2 inch thick. Do not let stand piled together as the steam given off softens the toast.
Preparing The Meal
Reheat the previously cooked cereal. Separate the eggs and get everything ready to make the omelet. Make the coffee and toast and get the omelet pan ready. Finish the omelet and pour it into the hot buttered pan. Set over a low flame covered tightly and let cook while the cereal is being eaten. Then serve the omelet, toast and coffee.
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