Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomeSchool Lunches › Breakfast (Oatmeal cup with milk)

Breakfast (Oatmeal cup with milk)

Oatmeal, 23 cup, with milk.

Bread and butter, 2 to 3 slices.

Baked apple, 1.

Milk to drink, 1 glass.

Hominy, 2½ cup, with milk.

Bread and butter, 2 to 3 slices.

Bacon, 1 slice.

Cocoa with milk, 1 cup.

Corn meal, 1/2 to 2/3 cup, with milk.

Toast and butter, 2 to 3 slices.

Apple sauce, 2 to 4 tablespoonfuls.

Milk to drink, 1 glass.

Oatmeal, 2/3 cup, with milk.

Bread and butter, 2 to 3 slices.

Stewed prunes or figs, 3 to 4.

Cocoa with milk, 1 cup.

Corn flakes, 1 to 2 cups, and milk.

Bread and butter, 2 to 3 slices.

Soft egg and bacon, 1.

Milk to drink, 1 glass.

Wheat or malt breakfast food, 2/3 cup, with milk.

Bread and butter, 2 to 3 slices.

Soft egg; milk to drink, 1 glass.

Corn meal, 2/3 cup, and milk.

Toast and butter, 2 to 3 slices.

Orange.

Cocoa with milk, 1 cup.

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