The home cook book

CRACKER PANADA Toast to a golden brown four or five crackers, pour over them boiling water enough to soak them ; pour off the water, sprinkle with sugar and dust with nutmeg. TOAST Have either white, graham or other breads a day old. Cut slices half an inch thick, and lay in a pan in the oven till the bread is crisp and dry, not dried hard and inedible, however. When dry and crisp, brown it to golden tint over or before fire and on both sides. Send to the table hot, where the eater butters it as he eats it. CREAMED TOAST Toast eight slices of bread as directed under "Toast." Heat a quart of milk in a double-boiler and thicken till it is a creamy thickness by stirring and cooking in three tablespoons of flour wetted with half a cup of cold milk. Add half a teaspoon of salt. Butter the toast and lay a slice in a deep dish. Over it ladle the hot creamy milk. Lay in another slice and spread that with the milk. So proceed, keeping your toast in a pile, and pouring over the remainder of the milk when you have used up the toast. Serve at once. Graham bread is better than white for this toast. FRENCH TOAST Beat together two eggs, add half a cup of milk and half a teaspoon of salt. Dip slices of bread in this mixture till both sides are covered. Brown in hot fat, or lay upon a greased griddle and toast till a golden brown. Serve hot and at once. MILK TOAST Put one pint of milk in a saucepan. Set it in another containing hot water. Salt the milk enough to taste slightly salt. Dissolve one even teaspoon of flour in a little cold water and stir it through the milk while cold. Stir the milk while heating, to prevent the flour lumping. When it comes to boil, set back, still standing in the water to keep hot, cut ofif the crust, and brown six slices of stale bread from a baker's small loaf. Lay in a vegetable dish. Melt one tablespoon and a half of butter in the hot milk. Pour the milk over the toast, which should be cold before the milk is added. Serve at once. MOLASSES TOAST FOR CHILDREN Toast the bread as directed under "Toast." Butter a slice, lay it in a shallow bowl, and pour over it molasses prepared in the following manner: Take a small cup of pure molasses, not that heavy with glucose, but pure West India molasses, and mix with it the same quantity of boiling water and a teaspoon of ginger. Pour over the hot toast, let stand in a warm place for a moment and eat while warm. WATER TOAST Having browned slices of bread according to foregoing directions, have ready a hot plate and a pan holding salted boiling water an inch deep. Take the slices of toast singly, submerge each, holding with a knife and fork in the salted boiling water for a second. Lay on the hot plate, and butter. A pile of four or five slices may be made, on a large plate, and should be served as soon as buttered. Kood Value — Need of Variety — How to Keep Cereals— Need of Thorough Cooking — Table of Leading Breakfast Foods — The Way to Cook a Cereal — A Secret— Another Way to Cook Oatmeal— Another Way to Cook Cracked Wheat — Corameal Mush- Fried Cornmeal Mush— Rye meal Porridge FOOD VALUE