Iced Muskmelon

Potato Buff Whole Wheat Biscuit

Coffee

Iced Muskmelon

Wash at night or when received and place in refrigerator over night, cut in two and remove seeds just before serving.

Potato Buff

Beat 1 egg until light, add to 1 c mashed potato and mix well. Add 1 c milk, 1/2 t salt, turn into a baking dish, and bake until set, and a delicate brown on top.

Whole Wheat Biscuit

Sift together 1 1/2 c whole wheat flour, 1 1/2 t baking powder, 1/2 t salt, and 2 t sugar. Add enough milk, about 1/4 c, to make the dough stiff enough to handle. Turn out into a floured board, pat out to a sheet about 3/4 inch thick, cut into biscuits and place in a buttered pan. Let stand 5 m before baking, then bake in a moderate oven until browned on top, about 25 m.

Preparing The Meal

About 1/2 h before breakfast make the whole wheat biscuit, and after standing 5 m set in the oven to bake. Now prepare the potato buff and place in the oven. Make the coffee. While the breakfast is cooking prepare the melons and place on the table, also cut the butter and set with the cream on the table. Turn the fire very low under the coffee, and serve the melons while the breakfast is finishing cooking, then serve the potato buff, biscuits and coffee.

Immediately after breakfast make the lemon gems for lunch. If time enough they may be made before breakfast and baked while eating.