Stewed Prunes

Broiled Bacon On Tomato Toast

Cream Muffins Coffee

Stewed Prunes

Wash well and soak over night 1/2 pound prunes; in the morning, cook until tender in the water in which they were soaked, adding 1/2 c sugar, if necessary; 1 T lemon juice added at the last gives a pleasant flavor for a change.

Broiled Bacon

Put very thin slices of Breakfast Bacon into a cold frying-pan, and heat slowly, turning often; when golden brown, place on rounds of Tomato Toast.

Tomato Toast

Melt 3 T butter in a saucepan, add 1/2 c bread crumbs, 1 T sugar, 1 t salt, dash of pepper, and 1 T grated onion. Brown and add I c stewed tomatoes. Heat thoroughly, and place on squares of toast.

Cream Muffins

Mix and sift 2 c flour, 1/2 t salt and 3 t baking powder. Beat the yolks of 2 eggs well, add 3/4 c cream and add to the flour. If not thin enough to make a drop batter - that is, a batter that will drop from the spoon - add a little more cream. Cut and fold in the stiffly beaten whites of 2 eggs, pour into muffin pans and bake 20-25 m in a hot oven.

Preparing The Meal

Make the muffins; while baking, prepare the tomato mixture, broil the bacon, make the toast and coffee. Place the prunes cooked the preceding day on the table. When ready to serve, spread the tomato mixture on the top of each of 4 squares of toast, place the bacon on this, and serve at once with the muffins and coffee.

Saturday Morning Baking

Raisin Brown Bread

One c each, rye meal, granulated cornmeal, graham flour, 3/4 t soda, 1 1/2 t salt, 3/4 c molasses, 1 3/4 c milk or water, 1 c chopped raisins, p 31.

Hot Cross Buns

Scald 1 c milk, add to it 2 T butter, 1/4 c sugar, 1/2 t salt; when lukewarm, add 1/2 yeast cake dissolved in 1/4 c lukewarm water, 3/4 t cinnamon, 1 egg well beaten, and 3 c flour. When thoroughly mixed, add 1/4 c raisins, stoned and quartered, cover, set in a warm place, and let rise over night. In the morning, shape in forms of large biscuit, place in pan 1 inch apart, let rise, and when double in bulk bake 20 m. Before baking, press a cross shape into the top of each, or when baked and cooled, make a cross of frosting on top of each.

Pfeffer Nuesse

Mix and sift together 1 c sugar, 2 c flour, 1/2 T cinnamon, 1/4 T cloves, 1/4 T mace, 1/4 T nutmeg, 1 t baking powder; add the grated rind of 1/2 lemon, 1/4 c finely chopped citron, and mix to a dough with 3 eggs. With buttered hands, shape into small balls the size of a hickory nut. Place an inch apart on waxed or buttered paper and bake to a delicate brown in a hot oven. This recipe will make 3 dozen cakes.

Method Of Work

Immediately after breakfast, make the Raisin Brown Bread, and while steaming, work down the dough for the Hot Cross Buns, shape and set to rise. Now make and bake the Pfeffer Nuesse. By this time the buns are risen and may be baked. Place the Brown Bread in the oven the last half hour to dry off and prevent any sogginess.