Moulded Cream Of Wheat

With Fresh Fruit

Corn Fritters Syrup

Coffee

Moulded Cream Of Wheat

Cook Cream of Wheat according to directions on p. 17, the day before needed, pour into moulds, and serve with raspberries, currants, bananas, etc.

Corn Fritters

To 1 c grated corn pulp add 1/2 c cracker or bread crumbs, or enough to hold the mixture together. Add 1/4 t baking powder, 1/2 t salt, and a dash of pepper. Drop from a teaspoon into hot, deep fat. Fry until golden brown in color; drain on soft paper, and serve.

Preparing The Meal

Prepare the corn fritter mixture, then make the coffee, having the fat for frying the fritters heating in the meantime. Turn out the cereal from the moulds, cover with fresh fruit, then fry the fritters and keep in a warm place until ready to serve. Serve the cereal, then the fritters, syrup, and coffee.

Immediately after breakfast, prepare the Pineapple Trifle and cook the eggs for the salad for lunch.