1896 Breakfast Menu: Graham Flakes, Apples and Bacon, Corn Bread, Baked Potatoes

Woman's World Cookbook (1922) 

1896 Breakfast menu

Ladies' Home Cook Book (1896)
Julia MacNair Wright, et al

Graham Flakes.

Apples and Bacon.

Corn Bread.

Baked Potatoes.

Fruit.

Coffee.

Tea.

Graham Flakes.

1 scant cupful Graham flakes

1 quart boiling milk

Salt

Cream

Sugar

These are otherwise known as “Granulated Graham,” and furnish a pleasant variety in the list of breakfast cereals. They can be prepared at five minutes notice. Put a scant cupful in a deep dish; cover with a quart of boiling milk and water; put on the dish-top, set in hot water, and let the flakes swell until you are ready to dish them. Add salt if you like. Eat with cream and sugar. 

Apples and Bacon.

Tart apples

Thin sliced bacon

Core and slice tart apples, but do not peel them. Fry thin slices of breakfast bacon until clear and “ruffled.” Take them up and keep warm while you fry the sliced apples in the bacon fat to a light brown. Lay the apples in the middle of a heated platter, and dispose the bacon about them as a garnish. Drain both meat and apples in a hot colander before dishing them. 

Corn Bread.

1½ cups white Indian meal

¾ cup flour

4 eggs, whipped light

2 tbs melted butter

1 tbs sugar

2 tsp baking powder

2 cups milk

1 tsp salt

One-and-a-half cups of white Indian meal, and half as much flour; four eggs whipped light; two tablespoonfuls of melted butter; one tablespoonful of sugar; two teaspoonfuls of baking powder, sifted twice with the flour and meal; two cups of milk; one even teaspoonful of salt.  Stir sugar and butter together to a cream; add the beaten eggs; beat two minutes, and put in the milk and salt; last of all, the meal and flour mixed together, and sifted with the baking powder; beat up one minute to aerate it thoroughly, and pour into a shallow pan. Bake steadily, rather than fast, and eat hot, cutting it into squares.

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