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Cream of Wheat

(by Gabriele Schafer)


1/4 c. Cream of Wheat

1 c. milk

pinch of salt

pinch of sugar

1 egg, separated

cinnamon and sugar, as desired

Cook the Cream of Wheat as directed, substituting milk for water, adding salt and sugar.

Fold egg yoke into the cooking Cream of Wheat, stirring it in immediately.

Whip egg white until stiff.

When the Cream of Wheat has thickened, remove from heat and fold in beaten egg white.

Mix together cinnamon and sugar, and sprinkle on top.

Put any fruit from your grandma’s garden on top, and serve while still hot.

Serves 1.


(Read Milk and Honey, the story that accompanies this recipe.)

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