Oranges

Creamed Zweibach With Egg Timbales Coffee

Creamed Zweibach

Cut bread or rusk into slices about 1/2 inch thick, place in the oven with low heat to thoroughly dry and brown throughout. Make a Medium White Sauce (3 T flour, 1 1/2 c milk), pour over the pieces of Zweibach, and serve at once with egg timbales.

This slow drying of the bread changes part of the starch to dextrine, a form of sugar readily assimilated.

Egg Timbales

Butter timbale moulds or custard cups, and break a fresh egg into each cup, place 1/2 t butter on top of each, set the mould in a pan of water in the oven until the eggs are set. Remove from the oven, loosen from the sides of the cup, and turn out onto pieces of creamed zweibach. Serve at once.

Preparing The Meal

Prepare the egg timbales. Make the White Sauce, then place the timbales in the oven and also reheat the zweibach made the preceding day. While the timbales are cooking make the coffee; cut the oranges in half and serve the fruit, then the eggs, creamed zweibach, and coffee. Immediately after breakfast, cook the beets for dinner. When tender, remove the skins, slice and cover with vinegar.