Directions for the latter, however, are given, so that no
difficulty will be experienced in preparing the menu. After the recipes
have been followed out carefully, it will be necessary to report on the
success that is had with each dish and to send this report in with the
answers to the Examination Questions at the end of this Section. The
recipes are intended to serve six persons, but they may be changed if
the family consists of fewer or more persons by merely regulating the
amounts to suit the required number, as is explained elsewhere.
MENU
Berries and Cream or Oranges
Cream of Wheat or Rolled Oats and Cream
Scrambled Eggs
Buttered Toast
Cocoa or Coffee
SCRAMBLED EGGS
5 eggs
1/2 c. milk
1/2 tsp. salt
2 Tb. butter
1/8 tsp. pepper
Beat the eggs slightly and add the salt, pepper, and milk. Heat a pan,
put in the butter, and, when it is melted, turn in the mixture. Cook
this mixture until it thickens as much as desired, being careful to stir
it and to scrape it from the bottom of the pan, so that it will not
burn. Remove from the pan and serve hot.
BUTTERED TOAST
Bread for toasting should as a rule be 48 hours or more old. Cut the
desired number of slices, making each about 1/4 to 1/2 inch thick. Place
the slices on a toaster over a bed of clear coals or on a broiler under
a slow gas flame.
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