Making Breakfast - Tuesday - Lesson 156
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 - Tuesday - Lesson 156
Puffed Rice - Cream And Sugar
Potatoes Fried From The Raw Hot Cornbread Coffee
Potatoes Fried From The Raw
Wash and pare 4 medium sized potatoes. Slice very thinly; if possible, use a slaw cutter to make the slices just like paper. Drain from the water, wipe thoroughly, and put into a frying-pan in which 2 T butter have been melted. Add 1 t salt, cover and cook slowly, stirring occasionally, until tender and well browned.
Corn Bread
Three-fourths c cornmeal, 3/4 c flour, 1/2 t salt, 1/2 t soda, I T sugar, 1 beaten egg, 1 c thick sour milk. (See p 134 if necessary.).
Preparing The Meal
About 3/4 h before breakfast, prepare the potatoes and place in the frying-pan. While cooking, make the corn-bread and place in the oven. Make the coffee, and heat the rice for a few moments in the oven to freshen it. Serve the cereal, then the potatoes, cornbread and coffee.
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