The Monmouth Baptist ladies' cook book

DELICIOUS BREAKFAST DISH. Boil a large soup bone of beef until the meat is tender, remove the meat from the bone and chop fine, season with pepper and salt, being careful to discard gristle and small bits of bone. A dash of cayenne and a suspicion of onions if iiked. Return the chopped meat to the soup in which it was boiled. Boil again and thicken with corn meal to the consistency of mush. Pour out into a long, deep pan, cool and cut in slices, and fry in butter a light brown. Serve hot. Can be eaten plain or with jelly. CORN MEAL GRIDDLE CAKES. Mrs. J. H. Hanley. One pint sour or butter milk, one level teaspoon of soda, one level teaspoon salt, one egg, or more, the whites beaten separately, corn meal to make as thin a batter as can be fried. A little sour cream is an improvement. Use no flour. RICE BATTER CAKES. Mrs. Mary A. Frantz. Three teacups buttermilk or other sour milk, four eggs, salt, one tumbler cooked rice. Beat eggs thoroughly, make all into a batter the usual thickness of batter cakes, add one teaspoon soda dissolved in warm water. SOUR MILK BATTER CAKES. One pint of sour milk, one teaspoon of soda, two eggs, salt, flour to make a medium thick batter. Fry quickly. Half corn meal may be used with the flour. SWEET MILK BATTER CAKES. Mrs. W. C. Tubbs, Kirkwood. One cup of flour, one heaping teaspoon of baking powder, pinch of salt, one tablespoon of butter, one egg. Stir egg, butter, salt and flour together, milk enough to make the batter suitable to bake. BUCKWHEAT CAKES. Mrs. M. B. Sexton. Take equal parts corn meal and buckwheat, or small part graham, and warm water to make rather thick batter. Add one-half yeast cake dissolved in a little warm water. Rise over night. In morning take out bowl of batter. Thin remainder with hot water, salt and soda as needed. Bake on hot griddle. Next evening use bowl of batter reserved — to raise for next morning. By occasionally adding one-quarter cake of yeast and making batter rather thick at night, you can have cakes as long as desired. Cooked oatmeal or other cereals, or rice or hominy improves them, or three or four cold cakes left from morning. Cream and sugar are excellent on them, and healthful. A little molasses makes them brown better. SHREDDED WHEAT BISCUIT FOR BREAK- FAST. Warm the biscuit in the oven to restore crispness, don't burn, pour hot milk over it, dipping the milk over it until the shreds are swollen ; then pour a little cream over the top of the biscuit. Or, serve with cold milk or cream, according to individual taste. SHREDDED WHEAT BISCUIT WITH STRAW- BERRIES. Prepare berries as for ordinary serving. Warm biscuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with berries and serve with cream or milk. Sweeten to tasfe. Peaches, blackberries, raspberries, blue berries, pineapple, bananas and other fruit, fresh or preserved, can be served with shredded wheat biscuit in the same way. COFFEE BREAD. Miss Jennie Mitchell. One cup bread sponge, one -cup milk, one egg, two tablespoons sugar, three teaspoons butter. Mix stiff dough with spoon. Let stand as for bread, when light spread in pans and raise again, then cover with one beaten egg, two tablespoons butter, with enough sugar and cinnamon to make stiff paste.