Cookery for every household

Cut some stale white bread in dice, removing the crust if desired. Half fill a small bowl with this and fill up with boiling milk. Cover the bowl and stand the bread and milk in a warm place for 5 or 10 minutes. Serve with brown sugar to taste. Note. — Breakfast biscuits or rusks may be used in place of the bread. 1641. Milk Toast Toast the required amount of stale bread until brown and crisp. Then butter it, cut it in fingers, and arrange it in a hot plate or porridge dish. Have ready some scalded milk, season it with salt, pour over the toast, and serve very hot. This makes a nice change from porridge and is good for children. 1642. Shredded Wheat Biscuit Place a shredded wheat biscuit in a hot oven and allow it to become crisp without burning. Then put it in a soup plate and pour over a cupful of hot milk. Let it stand a minute or two and serve with salt or sugar to taste. Or, dip the biscuit quickly in cold milk, drain it, put it in a covered dish, and heat thoroughly in the oven. Then serve with cold milk or cream, and sugar or salt to taste. Note. — Stewed fruit, honey, syrup, or marmalade may be served with the biscuit if wished. 1643. Hominy Porridge 2 oz. hominy. I Salt or sugar to taste. 1 pt. boiling water. | A small piece of butter. Wash the hominy, then pour over it the boiling water, cover the basin and let it stand all night. Next morning turn all into a saucepan, bring to the boil and simmer at least half an hour, stirring frequently, as it is apt to burn. Or, a better plan is to cook the hominy in a double saucepan, allowing one hour. More water must be added if necessary, or half milk and half water may be used. Add salt or sugar to taste, and just before serving stir in a small piece of butter. Serve with milk on cream, and if liked, brown sugar. Notes. — Hominy is a preparation of maize or Indian corn ; it is very nourishing and makes a less heating porridge than the ordinary oatmeal. If any hominy porridge is left over, it may be made into hominy cakes or fritters, and fried. 1644. Fried Hominy Take any remains of cold hominy porridge and cut them in slices about 1 inch in thickness. Flour them well on both sides. Make some butter or clarified fat very hot in a frying pan, put in a few slices of hominy at a time and fry them, until nicely browned on both sides. Drain well on paper and serve very hot. Fried hominy may either be served as a separate course or as an accompaniment to fried bacon, kidneys, or fish, &c. The slices may be egged and bread-crumbed if preferred. 1645. Bacon, To Boil or Steam Choose for this a nice piece from the back of the pig, with the fat and the lean pretty equally divided. Soak it for an hour before cooking, and then boil and serve according to directions given for Boiled Ham (Recipe 1006). This is also verygood steamed, longer time for cooking will then be required. a piece of lean, and cook in a moderate oven about 10 minutes. Rolls of Bacon. — These are used as a garnish for many dishes. Cut small thin slices of bacon, free from rind and rust. Roll them up and put several Rolls of Bacon on a skewer. Cook them either on the roasting tin in the oven, or toast them before the fire. Remove the skewer after cooking and the bacon will remain curled. 1646. Rashers of Bacon, To Prepare and Cook