As it grew hotter, she melted into it a square of butter about half the
size of a brick, then chipped up fine as much as a pound of cheese, and
added that slowly, so as to dissolve it.
Last, she rapidly broke, beat and added a dozen eggs, then finished off
with salt and a tiny bit of Cayenne pepper, well stirred in.
For five minutes longer she allowed the kettleful to simmer on the
stove, while we buttered three huge stacks of toast.
The monkey was then ready. All hands gathered round with their plates,
and in turn had four slices of toast, one after another, each slice with
a generous ladleful of white monkey poured over it.
It was delicious, very satisfying, too, and gave one the sense of being
well fed, since it contained all the ingredients of substantial food. As
made by Aunt Olive, this white monkey had the consistency of moderately
thick cream. It slightly resembled Welsh rabbit, but we found it was
much more palatable and whole-some, having more milk and egg in it, and
far less cheese.
We liked it so well that we all wanted it for breakfast the next
morning--and that was fortunate, since we had little else, and were
exceedingly loath to lose a day's time sending teams down home, or
elsewhere, for more meat, beans and potatoes.
Pages:
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57