Stewed Prunes Or Fresh Fruit Corn Flakes - Cream And Sugar

French Toast Syrup Coffee

Stewed Prunes

Wash the prunes well, cover with cold water, and soak over night. In the morning put them to cook in the water in which they were soaked, cooking very slowly below the boiling point. When the prunes are soft and almost done, add a little sugar if preferred. The long, slow cooking retains all the sugar that the fruit originally possessed, and makes additional sweetening unnecessary.

French Toast

Beat 2 eggs until light; to them add 1 teaspoon salt, a grating of nutmeg, and 1 pint of milk. Mix well together.

Cut stale bread into slices 3/4 inch thick; dip the slices, one at a time, into the milk, and then place in a hot, well-buttered frying-pan. Brown on both sides and then serve sprinkled with powdered sugar, or with syrup, or plain with butter.

Preparing The Meal

Put on water to heat for the coffee. Dish the prunes which have previously been cooked and place at each plate at the table.

Now grind and make the coffee. While it is cooking, beat the eggs and add the milk. Then cut the slices of stale bread for the French toast.

Cut the butter and fill the cream pitchers and place on the table. Then fill cereal bowls with Corn Flakes. These may be placed on a small serving table in the dining room from which they can easily be served as soon as the fruit is finished. If not a fresh package, the Corn Flakes should be dried out in the oven.

Fry the bread just before ready to serve. It is much better when freshly cooked. The coffee will be ready to serve by the time the bread is browned; serve together, the cereal and fruit dishes having been removed.