Making Breakfast - Tuesday - Lesson 112
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 - Tuesday - Lesson 112
Stewed Apricots
Cheese Omelet Buttered Toast
Cheese Omelet
Make an Omelet according to directions given in L 69, p 125 - 4 eggs, 4 t butter, 1/2 t salt, pepper, 1/4 c hot water. Just before removing from the pan sprinkle with 4 T grated cheese, fold over and serve. Or the cheese may be added to the yolks of the eggs and cooked with the Omelet.
Stewed Apricots
Wash 1/2 pound dried apricots well and cover with water. Soak over night, then cook slowly until tender, adding sugar at the last as necessary. See L 49, p. 83.
Preparing The Meal
Make the Cheese Omelet; while cooking, make the coffee and toast. Serve the fruit cooked previously, then the Omelet, toast and coffee.
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