Moulded Cream Of Wheat

With

Fresh Gooseberry Crush

Eggs English Fashion Southern Spoon Bread

Coffee

Fresh Gooseberry Crush

Wash and pick over 1 pt. fresh ripe gooseberries, add

1 c sugar, and crush with a potato masher. Serve over the moulded Cream of Wheat.

Eggs English Fashion

Select 4 small firm tomatoes, wash well and cut a slice from the stem end of each. Scoop out the seeds and soft pulp and reserve for the sauce, sprinkle the inside of the tomatoes with salt, invert for 5 m. Cover the bottom of each tomato with 1/2 T finely chopped parsley, then break a raw egg into each, season with salt and pepper, and place 1/2 T butter on top of each. Arrange the tomatoes in a buttered pan and bake in a hot oven until the eggs are set. Serve with Tomato Sauce, - 1 c strained tomato, 2 T flour,

2 T butter, 1/2 t salt; p. 125. In this case use the pulp of the tomatoes.

Southern Spoon Bread

Break an egg into 1 c sour milk or buttermilk. Mix and sift into the milk, 1/2 c white cornmeal, 1/4 t salt, and 1/4 t soda, then beat thoroughly. Heat a pottery baking dish, holding at least a pint, until it is very hot, then pour the batter into it and set at once in a very hot oven. In 15 m this should have risen and become a golden brown in color. Serve at once with a spoon.

Preparing The Meal

Make the Southern Spoon Bread the first thing in the morning, about 20 m before the breakfast is to be served. As soon as it is in the oven prepare the eggs - English fashion, and while they are cooking make the tomato sauce. Make the coffee, then prepare the gooseberries for the cereal. Serve the cereal, then the rest of the breakfast.

Immediately after breakfast make the cocoanut cake and fruit custard for dinner.