MENU
- Berries and Cream or Oranges
- Cream of Wheat or Rolled Oats and Cream
- Scrambled Eggs
- Buttered Toast
- Cocoa or Coffee
SCRAMBLED EGGS
- 5 eggs
- 1/2 c. milk
- 1/2 tsp. salt
- 2 Tb. butter
- 1/8 tsp. pepper
Beat the eggs slightly and add the salt, pepper, and milk. Heat a pan, put in the butter, and, when it is melted, turn in the mixture. Cook this mixture until it thickens as much as desired, being careful to stir it and to scrape it from the bottom of the pan, so that it will not burn. Remove from the pan and serve hot.
BUTTERED TOAST
Bread for toasting should as a rule be 48 hours or more old. Cut the desired number of slices, making each about 1/4 to 1/2 inch thick. Place the slices on a toaster over a bed of clear coals or on a broiler under a slow gas flame. Turn the bread frequently until it assumes an even light brown on both sides. Remove from the heat, spread each slice with butter, and serve while hot and crisp.
COCOA
- 2 c. scalded milk
- 3 Tb. cocoa
- 3 Tb. sugar
- 1/4 tsp. salt
- 2-1/2 c. boiling water
Scald the milk in a double boiler. Mix the cocoa, sugar, and salt. Stir the boiling water into this mixture gradually, and let it boil for several minutes over the fire. Then turn the mixture into the hot milk in the double boiler, and beat all with an egg beater for several minutes. A drop of vanilla added to the cocoa just before serving adds to its flavor.