BREAKFAST MENU by John Harvey Kellogg

Pacific Press Publishing Company · Oakland, California · Feb 1, 1899

FromSigns of the Times, Vol. 25, No. 5.

Read the full edition

BREAKFAST MENU.

By John Harvey Kellogg

FRESH fruits.

Rice with fruit dressing.

Sliced nutlets and cream sauce.

Poached eggs on granose.

RICE WITH FRUIT DRESSING.—Cook a pound of rice in four quarts of water; add a little salt to the water while cooking. Boil the rice twenty-five minutes. Drain the water off the rice, fold a towel in two, lay one-half the towel in a colander, and turn the cooked rice in it; cover with the other half; half fill the saucepan with boiling water in which the rice was cooked; put the colander on the saucepan, and let the rice keep warm. Heat some fruit juice, thicken with a little braided corn-starch, and serve over the rice.

SLICED NUTLETS AND CREAM SAUCE.—Bring a quart and a half of milk to a boil; add a little braided flour to thicken to the consistency of cream. Cut a half pound of nutlets into halves and cut each half into three slices; lay them in the cream and let cook very slowly for half an hour.

Serve on toast, and with cream.

POACHED EGGS ON GRANOSE.—Fill a frying-pan full of water; add a little salt; break the eggs into a saucer, being careful not to break the yolk; as the water boils, drop in the eggs. The eggs must be covered with the water. Cook for one minute and a half. Heat some granose flakes in the oven and lay in a dish. Dip the eggs up with a skimmer, arrange them nicely on the granose, and serve.

J. E. PATTERSON.