Buttered Toast

Beat to a froth one cup of butter and three table-spoonfuls of flour; pour over this one pint and a half of boiling water; set this over a kettle of boiling water for ten minutes. Cut bread in slices half an inch thick; toast brown and dip into this. Serve very hot.

Milk Toast

Put one quart of milk in a tin pail or basin, and set into a kettle of boiling water. When it comes to a boil stir in two spoonfuls of flour, mixed with half a cup of milk, one spoonful of butter, and salt to taste; let this boil ten minutes, and then put in the bread, which must be toasted brown. Cook five minutes longer and serve.

Trench Toast

Soak bakers' bread, as for Italian fritters; toast brown, butter and serve hot. 204

Sandwiches

Take the pieces of ham which are left on the bone alter all the slices are cut off and chop rather fine. Cut bread into thin slices (the milk yeast is the best for this) and butter. Now spread with the ham, and lay another buttered slice over this. Trim the edges. This is a very nice dish for evening parties or picnics. Fold them in a damp towel until they are sent to the table. They may be made by putting slices of cold ham, tongue, beef, or chicken between the slices of buttered bread.

Oyster Stew

Drain all the liquor from the oysters; put it into a porcelain kettle, and let it come to a boil; then skim off all the scum. Now turn in the milk, which you have let come to a boil in hot water. (Allow one quart of milk to one pint of oysters.) Stir in also one spoonful of butter or more, salt and pepper to taste. Now put in the oysters, let them boil up once, and serve with a dish of oyster crackers.

Corn Starch Cakes

One cup of butter, one and a half of sugar, one and a half of flour, one half of corn starch, one half of milk, four eggs, one teaspoonful of cream of tartar, one half of saleratus. Flavor with lemon. Bake in sheets. This will make two sheets, and will keep a month.

Seed Cakes

Butter the size of an egg, two cups of sugar, and four of flour, half a teaspoonful of saleratus, and milk to wet it so that it will roll easily; seeds to taste Roll about half an inch thick, and bake in a quick oven.

Strawberry Short Cake

Two cups of flour one cup of sour milk, butter the size of a walnut, one third of a teaspoonful of soda, one fourth of a teaspoonful of salt; mix lightly, and bake in a quick oven. While baking take one pint and a half of strawberries, and mash fine. When the cake is baked, cut in two, and butter each part; then put on the larger portion a layer of sugar, and then strawberries, then a layer of sugar, then lay on the other part, and serve immediately.

Cream Cakes

Turn on one cup of butter, one pint of boiling water. Stir two good-sized cups of flour into this, then take off and cool. When cool, stir in five well-beaten eggs Drop on tins and bake.

Filling. - Make the filling as for cream pies. It will take twice the quantity.

Tapioca Cream

Four large spoonfuls of tapioca, just cover with cold water, and soak over night. Set one quart of milk on the fire to warm. Beat the yolks of four eggs and one cup of sugar together. Stir into the boiling milk, with a pinch of salt, and then stir in the tapioca. Beat the whites to a stiff froth and stir into the custard, then turn into a dish. Flavor with lemon or vanilla. Cook like a soft custard before adding the whites.

Cider Cake

One cup of butter, two of sugar, four of flour, three eggs, half a pint of cider, one teaspoonful of soda, spice to taste.

Veal Loaf

Take three and a half pounds of veal from the leg and chop it very fine; add six powdered crackers, half a pound of salt pork chopped fine, and two eggs well-beaten. Season with tablespoonful of salt, one teaspoon-ful black pepper, half a teaspoonful of allspice, one half of ground clove, half a small onion chopped fine; 6age or sweet marjorum may be used instead of onion if preferred. Knead all this together and make it into a loaf, and place it on a tin sheet. Beat one egg, and pour it over the loaf; put bits of butter on the top, and sift over it half a pound of crackers. Take half teacup of hot water, add a piece of butter the one of a nutmeg, and with this baste the loaf three or four times while baking. Bake two hours. When cold cut in thin slices, and serve for either breakfast or tea.

Lemon Pies

Take two lemons and grate away the outside, and not use it. Chop the rest very fine; into two teacups of hot water, stir two spoonfuls of corn starch, and boil; add two teacups of sugar; when cool, add the beaten yolks of four eggs and the chopped lemon; stir well together. Line two plates, and pour in the mixture and bake. Beat the whites of the eggs to a froth with six tablespoonfuls of sugar. Spread this over the pies; set in the oven again and bake a light brown.

Hop Yeast

Extra nice. Into one quart of water in which potatoes have been boiled put a pinch of hops, and boil a few minutes; strain, and then stir in one spoonful of sugar and one of salt. Let this cool, and when blood warm add half a cup of good yeast. It soon foams up like beer, and will keep in all temperatures. Put nothing in the yeast but the potato water, hops, sugar, salt, and the rising.

Baked Buckwheat Cakes

Mix and rise the buckwheat over night, as for griddle cakes, only a little stiffer; in the morning heat French roll pans very hot in the oven; grease them, turn in the batter, and bake.

Frosting

Beat to a froth the white of one egg Beat into it, very gradually, one teacup of powdered sugar, and one scant tablespoonful of corn starch, and the juice of one lemon Spread this over the cake, then wet a clean knife in cold water and smooth the frosting with it. Set in a warm, dry place to harden.

Frosting, No, 2

Take about one sixteenth part of an ounce of gelatine and put in a bowl; just moisten with cold water, and let it stand half an hour; then pour on it boiling water enough to dissolve; now stir in powdered sugar enough to thicken. Season with lemon, and spread on the cake. This is not so handsome as that made with the white of an egg, but is made quickly, and will harden in half an hour. Frost the cake while it is warm, as it dries more quickly and adheres better.

Whitpot Pudding

One cup of Indian meal, one of molasses, a little salt. Scald thoroughly with boiling water. Add a quart of milk; pour into the baking-dish and bake one hour, stirring thoroughly at least twice while it is baking. Let it get about half cool before you serve it.

Boiled Indian Pudding

Four cups of Indian meal, one cup of beef suet chopped fine, one cup of molasses, a little salt. Pour on boiling water enough to make a thick batter. Boil in a cloth, tied very loosely, two hours or more. Put in the pot before the water quite boils. Serve with butter and sirup.

Spiced Currants

Five pounds of currants, four pounds of sugar, one pint of vinegar, two tablespoonfuls of cloves, two of cinnamon. Stew half an hour. To eat with roast meat.

Chili Sauce

Take nine large or eighteen small tomatoes, scald, peel, and chop, with two peppers and one large onion. Add one tablespoonful of salt, two of sugar, one teaspoonful each of ginger, cloves, allspice, cinnamon, one nutmeg, and two small cups of vinegar. Stew half an hour; bottle while hot.

Graham Pies

Mrs. C. Thaxter

Into a pint of Graham flour, stir one teaspoonful of salt; wet with boiling water enough to make a stiff paste. Roll this very thin, and cut into cakes about three inches in diameter; put into these a spoonful of apple-sauce and fold them Bake on tin sheets. These can be eaten by any dyspeptic.