Making Breakfast - Thursday - Lesson 162
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 - Thursday - Lesson 162
Wheat Berries With Baked Apples - Cream And Sugar
French Hash Dry Toast
Wheat Berries
Heat to make thoroughly crisp, then serve with apples previously cooked, or with other stewed fruit.
French Hash
Chop finely any pieces of heart left from the preceding dinner. Reheat in the gravy. Toast 4 pieces of bread and carefully poach 4 eggs. On top of the toast pile the chopped hearts, and on top of this place a poached egg. Serve at once. If the heart is not on hand, it will have to be cooked previously, according to directions in Lesson 161.
Preparing The Meal
Chop the heart and mix with the gravy. While heating make the coffee, heat the cereal, and toast the bread. Just before serving the cereal, start the eggs to poaching, having the flame turned very low. Finish the French Hash, and serve at once with the toast and coffee.
After breakfast, cook the lentils and make the brown bread for lunch and the turnip jelly for dinner.
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