7.
Fruit.
Graham Porridge.
Broiled Steak. Stewed Potatoes.
Omelet Bread.
Coffee. Cocoa.
Omelet Bread.—Half-cup flour, three eggs, one tablespoonful melted butter, one teaspoonful sugar, pinch of salt, milk enough to make thick batter. Beat the whites and yolks of eggs separately, and very light; stir the butter, flour, milk, salt, sugar, and yolks together, and add the frothed whites; pour into a well-greased tin pan, and bake, covered, on the top of the stove; uncover and brown in the oven; eat immediately.
8.
Fruit.
Wheatena.
Crisped Smoked Beef. Brown Biscuit.
Chopped Potatoes.
Coffee. Chocolate.
Crisped Smoked Beef.—Boil slices of smoked beef for five minutes; take them out, dry, and put into the frying-pan with a tablespoonful of butter; stir about until crisp, but not too dry.
Brown Biscuit.—One cup white flour, two cups Graham flour, two tablespoonfuls lard, two teaspoonfuls baking-powder, a little salt, milk enough to make a soft dough. Handle the dough as little as possible, and bake quickly.
9.
Hominy boiled in Milk.
Poached Eggs. Fried Bacon.
Raspberry Short-cake.
Tea. Cocoa.
Raspberry Short-cake.—Four cups flour, two cups milk, two tablespoonfuls lard, or lard and butter, three teaspoonfuls baking-powder, salt, one quart raspberries. Roll out a little more than half the dough into a sheet to cover the bottom of a deep biscuit-pan. Spread the berries thickly on this, sprinkle with sugar, and of the remaining dough make a top crust. Bake in a steady oven, cut into squares, and eat hot with butter and sugar, or with sugar and cream.
10.
Oranges.
Cracked Wheat.
Broiled Chicken. Saratoga Potatoes.
Boston Brown Bread.
Coffee. Chocolate.
Boston Brown Bread.—One cup Indian-meal, one cup rye-meal, half-cup white flour, one cup milk, half-cup molasses, pinch salt, one small teaspoonful soda. Sift the meal, flour, soda, and salt together, work in the milk and molasses, pour into a well-greased brown-bread mould, and boil two hours, taking care that the water in the outer vessel does not come to the top of the mould. Unless you have a late breakfast, it is well to cook the bread the day before, and warm it the next morning.