Soyer's standard cookery

Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add cornmeal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven. Water Toast. Dip slices of dry toast quickly in boiling salted water, allow- ing one-half teaspoonful of salt to one cup boiling water. Spread slices with butter, and serve at once. Milk Toast. One pint scalded milk, two tablespoonfuls of butter, two and a half tablespoonfuls of bread flour, half teaspoonful of salt, cold water, six slices dry toast. Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all. Tomato Cream Toast. One and a half cups stewed and strained tomato, one-half cup scalded cream, one-quarter teaspoonful of soda, three tablespoonfuls of butter, three tablespoonfuls of flour, one-half teaspoonful of salt, six slices toast. Put butter in saucepan ; when melted and bubbling, add flour, mixed with salt, and stir in gradually tomato, to which soda has been added, then add cream. Dip slices of toast in sauce. Serve as soon as made. German Toast. Three eggs, one-half teaspoonful of salt, two tablespoonfuls of sugar, one cup milk, six slices stale bread. Beat eggs slightly, add salt, sugar and milk; strain into a shallow dish. Soak bread in mixture until soft. Cook on a hot, well-greased griddle; brown on one side, turn and brown other side. Serve for breakfast or luncheon, or with a sauce for dessert. Brewis. Break stale bits or slices of brown and white bread in small pieces, allowing one and one-half cups brown bread to onehalf cup white bread. Butter a hot frying-pan, put in bread, and cover with equal parts of milk and water. Cook until soft; add butter and salt to taste. Bread for Garnishing. Dry toast is often used for garnishing, cut in various shapes. Always shape before toasting. Cubes of bread, toast points, and small oblong pieces are most common. Cubes of stale bread, from which centers are removed, are fried in deep fat and called croustades; half-inch cubes, browned in butter, or fried in deep fat, are called croutons. Cream Scones. Two cups of flour, four teaspoonfuls of baking powder, two teaspoonfuls of sugar, one-half teaspoonful of salt, four tablespoonfuls of butter, two eggs, one-third of a cup of cream. Mix and sift together flour, baking powder, sugar and salt. Rub in butter with tips of fingers; add eggs well beaten, and cream. Toss on a floured board, pat, and roll to three-fourths inch in thickness.. Cut in squares, brush with white of egg, sprinkle with sugar, and bake in a hot oven fifteen minutes. Baking-Powder Biscuit. Two cups of flour, four teaspoonfuls of baking powder, one teaspoonful of salt, one tablespoonful of lard, three-quarters of a cup of milk and water in equal parts, one tablespoonful of butter.