Making Breakfast - Wednesday - Lesson 49
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 - Wednesday - Lesson 49
Oatmeal Fritters Buttered Toast
Stewed Apricots
Wash 1/2 pound dried apricots well, then cover with hot water and soak over night, or if more convenient, several hours during the day, so that they may be cooked the same day. Cook very slowly in the same water in which they were soaked, until tender throughout, and yet have retained their shape. If necessary, add sugar.
Oatmeal Fritters
Put leftover oatmeal into a small mold and stand away to harden. When ready to use turn it out, cut in slices 1/2 inch thick and then into strips 1 inch wide; dip in egg, roll in bread crumbs and fry. Drain on brown paper, dust with powdered sugar and serve.
For Buttered Toast see Lesson 1.
Preparing The Meal
Egg and crumb the croquettes. While the fat is heating make the coffee and toast. Fry the croquettes and serve the breakfast.
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