TOAST, FRITTERS, DOUGHNUTS, WAFFLES,

MUSH AND MILK, ETC.

TAKE thin, even slices of stale bread, dip them in milk; have ready in a bowl some beaten eggs, fry quickly in hot butter. Sprinkle with sugar and cinnamon as soon as the toast is a light brown on both sides. This is nice for convalescents. Use wine sauce.

Take shapely slices of stale bread, soak in milk, for one minute only. Beat up some eggs in a bowl or deep plate, add a pinch of salt (can not give you exact number of eggs to be used, depends upon the quantity of bread used. Begin with three eggs, if more are necessary add one at a time); have the butter hot in the griddle, dip each piece of bread (that has been soaked in milk) in the beaten egg, and drop in the hot butter. Fry a light brown and when brown on one side, turn over and fry on the other. When done place on a warm platter and sprinkle well with powdered sugar in which you have previously grated the peel of a lemon, or mix with cinnamon. You may serve with sweet sauces or preserves, compote, etc.

Toast the bread quickly, dip each piece of toast into hot water, butter it well, lay in a deep covered bowl and cover it with hot milk.

Boil one pint of dried peas, pass through a hair sieve, pour into a bowl, add four ounces of butter rubbed to a cream, add also some soaked bread (soaked in milk), stir all into a smooth paste. Add salt, a tablespoonful of sugar, two yelks and two whole eggs, two ounces of blanched and pounded almonds. If too thick add more egg, if too thin more bread. Fry a nice brown.

Boil one quart of water, butter the size of an egg, boil a few minutes, add salt, stir in flour until as thick as mashed potatoes. Pour this into a bowl and beat six eggs into it, adding a little nutmeg and sugar. Fry in hot butter. Try half the receipt.

One quart of water and a tablespoonful of butter, boil together for a few minutes, then stir in enough sifted flour to make it as thick as mashed potatoes. Pour this into a bowl and stir until almost cold. Beat in six eggs, one at a time, and add salt and nutmeg. Fry in hot butter or fat, using plenty of it. Eat with fruit sauce.

Beat up the yelks of five eggs, with half a cup of pulverized sugar, add a pinch of salt, and the grated peel of a lemon, a little grated nutmeg and a pinch of ground cinnamon. Add gradually half a cup of sweet cream and two cups of flour, in which you have sifted a teaspoonful of baking powder; sift all again before stirring into the batter, add last the stiff beaten whites. Work altogether quickly and lightly into a soft dough, just stiff enough to roll out, pass the rollingpin over it until it is about half an inch thick, then cut into small, round cakes with a tumbler and fry in hot butter. Eat warm with lemon sauce.

Yelks of four eggs beaten with four tablespoonfuls of sugar, stir into this the juice of half a lemon, and just enough flour to thicken like a batter; add the beaten whites, and dip in one slice of orange at a time, take up with a large kitchen spoon and lay in the hot butter and fry a nice brown. Sprinkle pulverized sugar on top.

Put into a saucepan a teacupful of water, one tablespoonful of powdered sugar, half a teaspoonful of salt, and two ounces of butter; while it is boiling add sufficient sifted flour. Stir in, one at a time, the yelks of four eggs. Drop a teaspoonful at a time of this mixture into boiling fat or butter and fry a light brown. Sift powdered sugar over them or eat with sweet sauce.

Mix one scant cup of butter, one cupful and a half of sugar, four eggs, two cups of milk, one whole nutmeg grated, sifted flour enough to make as stiff as biscuit dough, and put a large teaspoonful of baking powder in the sifted flour. Flour your board well, roll out about half an inch thick, and cut into pieces three inches long and one inch wide. Cut a slit about an inch long in the center of each strip, and pull one end through this slit. Fry quickly in hot butter. Sprinkle powdered sugar on top.

(No. 1.) Take half a pound of butter, three-quarters of a pound of sugar, sifted, and six eggs. Flavor with nutmeg or mace, or a little of both; flour enough to roll out stiff. Roll out on a large baking board; cut into fanciful shapes, and fry in plenty of hot butter; test the heat first by dropping in one; it should rise instantly to the surface. Fry a nice yellow. If the crullers brown too quickly, take the kettle from the fire for a few moments. Cut them all out before you begin to fry them, if you undertake the task alone. You may make double this quantity, for they are better the second day than the first. Sift a heaping teaspoonful of baking powder in with the flour.

(No. 2.) Take four teaspoonfuls of melted butter, eight heaping teaspoonfuls of sugar and rub to a cream. Add four eggs and two tablespoonfuls of milk, and two of wine (or four of milk) and a pinch of soda dissolved in hot water; flour enough to roll quite stiff; fry in hot butter. Sprinkle powdered sugar over them while hot.

(No. 3.) One cup of butter, two of sugar, three eggs, one cup of sweet milk, and three teaspoonfuls of baking powder; sift in the flour, use flour enough to roll out stiff; spice with nutmeg and brandy.

Pare large potatoes, the night previous, if you intend them for breakfast, and lay them in cold water over night. Grate them in the morning and pour off all the water you can. Salt liberally, add a large spoonful of flour and a few eggs, beaten together. Heat butter in griddle, bake a nice brown and have the cakes as thin as possible. Eat with tomato preserves. In cold weather have all the breakfast plates heated. When eggs are very high in price your potato cakes will taste almost as good without.

Soak stale bread over night in sour milk, mash up fine with your hands in the morning, put in salt, three eggs, and two teaspoonfuls of baking soda, dissolved in hot water, and thicken with finely sifted flour. Delicious.

Is made just as the pancakes, only baked in the oven in a long cake pan with plenty of butter or drippings under and above. Nice with meat sauce.

Half a pound of sweet butter, a teacupful of powdered sugar, rubbed to a cream, yelks of seven eggs, one pint of milk, one tablespoonful of brandy and the grated peel of a lemon or half a teaspoonful of mace. Make a soft dough of three-quarters of a pound of flour and two cents' worth of compressed yeast; add the creamed butter, sugar and eggs, the whites last, beaten to a froth. Beat the dough until it throws blisters, then let it raise for three hours at least. Bake the same as German waffles.

(No. 1.) One-quarter of a pound of sweet butter, rubbed to a cream, with eight tablespoonfuls of powdered sugar; add to this the yelks of eight eggs, one at a time, half a cup of milk, and half a pound of flour, sifted with two even teaspoonfuls of baking powder, and a pinch of salt, the grated peel of a lemon, also the beaten whites of the eggs added last. Grease the waffle-iron thoroughly with some butter tied in a cloth. Bake a nice yellow, and sprinkle over them sugar mixed with cinnamon and the grated peel of a lemon.

(No. 2.) Half a pound of sweet butter, teacupful of powdered sugar, rubbed to a cream; yelks of seven eggs, one pint of milk, one tablespoonful of brandy and the grated peel of a lemon, or half a tablespoonful of mace. Make a soft dough of three-quarters of a pound of flour and two cents' worth of compressed yeast, add the creamed butter, sugar and eggs, whites beaten to a froth. Beat the dough until it throws blisters, then let it rise for three hours at least. Bake same as No. 1.

Cut the noodles as you would for pudding; boil in salt water, drain, pour cold water over them and stir with a spoon while water runs through them and drain thoroughly. Lay on a platter until you are ready to use them. Now butter a pudding dish, put in a layer of noodles, then a layer of oysters, sprinkle salt and pepper over them, and flakes of butter here and there, then another layer of noodles. Pour the liquor of the oysters over all and a scant half cup of cream. Bake about half an hour. This is a palatable dish and deserves to be better known. You may use the maccaroni bought at the grocer's, but it is not so nice. A nice supper dish.

If you make the noodles at home, use two eggs for the dough; if you buy maccaroni use one-quarter of a pound, cut up and boil in salt water; boil about fifteen minutes; drain off the water and let cold water run through them; grate a cupful of Parmesan cheese; melt a piece of fresh butter, about the size of an egg, in a saucepan, stir in a heaping tablespoonful of flour, add gradually to this a pint of rich milk, stirring constantly; take from the fire as it thickens. Butter a pudding dish, lay in a layer of noodles, then cheese, then sauce, then begin with noodles again until all is used up. Sprinkle cheese on top, a few cracker crumbs and flakes of butter here and there. Bake until brown.

Make a dough of one or two eggs, with a tablespoonful of water; add a pinch of salt; work this just as you would noodle dough, quite stiff. Sift the flour in a bowl, make a hole in the center, break in the eggs, add the salt and water, mix slowly by stirring with the handle of a knife, stirring in the same direction all the time. When this dough is so stiff that you can not work it with the knife, flour your noodle board and work it with the hollow of your hands, always toward you, until the dough is perfectly smooth; roll out as thin as paper and cut into squares three inches in diameter. Fill with "Dutch cheese," or schmierkaese, as the Germans call it, which has been prepared in the following manner: Stir up a piece of butter the size of an egg, adding two or three eggs, sugar, cinnamon, grated peel of a lemon and a pinch of salt; a little rich cream and pounded almonds which improve it; fill the kraepfli with a teaspoonful, wet the edges with beaten egg, fold into triangles, pressing the edges firmly together; boil in boiling milk; when done they will swim to the top. Eat with melted butter or cream. A nice supper dish.

MUSH AND MILK.

Oh, the flavor, sweet and rare
Of the simple farmer fare--
Mush and milk, the wholesome diet
Of the life so pure and quiet.

Clear the realm of table show!
Get thee hence, Delmonico!
Out, ye modern viands flat,
A la this and A la that.

Give me now a table bright--
With its bowl so clean and white--
Glittering spoons in hands so manful,
Milk so luscious, by the panful.

Oh, the fields of golden maize!
Oh, the halcyon autumn days!
Nibblers pale in russet silk,
What know ye of mush and milk?

Once again in foreign lands
O'er my bowl I clasp my hands;
Giving thanks that, as of yore,
Mush and milk I taste once more.

Oh, the rosy cheeks it gave!
Oh, the arms so strong and brave!
Mush and milk has raised the latest
Of the nations and the greatest.

--Brooklyn Standard Union.

Set a quart of water to boil, add a lump of fresh butter and salt to taste. When boiling hard sift in three-fourths of a cup of Indian meal, stirring all the while; or wet the meal with cold milk before adding. Boil on the back of the stove slowly until thick. You may boil in milk instead of water. Serve with milk or cream and sugar. This is an excellent breakfast dish for those suffering from constipation.

Boil one quart of milk; while boiling, stir in half a cup of farina, stirring constantly while pouring in the farina. Do this very slowly to prevent lumbs from being formed; add a lump of butter, and salt. Serve with cream and sugar.

Soak over night one cupful of oatmeal in one quart of water; put on to boil in the morning add more water if necessary, salt, and add a piece of fresh butter; cook slowly in a farina kettle. Serve with sweet cream and sugar.

This is made in the same way. You may boil it in water and serve with cream.

Soak the hominy in warm water over night and boil until quite thick; stir almost constantly, add salt and butter to the water while boiling. Eat with sugar and cream.

Any of the above receipts for mush when cold--left over from breakfast--may be slices and fried in hot butter. Fry a light brown on both sides and eat with syrup.

Pare and core a pineapple and slice it into large, even, round slices. Sprinkle each piece with pulverized sugar, then prepare your batter. Break four or five eggs into a deep dish, yelks and whites separate, add a pinch of salt to each dish of eggs, and a tablespoonful of sugar to the yelks. Add a cupful of sweet milk and enough sifted flour to the beaten yelks to make a thin batter, about a tablespoonful of flour to each egg; beat very smooth, add a teaspoonful of baking powder and last add the stiff-beaten whites of the eggs. Before you begin to fry the fritters, see that the butter or lard is very hot. Dip each piece of pineapple in the batter and fry a golden brown. Lay the fritters on a hot platter and sprinkle each one with pulverized sugar. Another way is to steam the pineapple first; and it is a very wise plan. And still another way is to stew the sliced fruit in sweetened wine or brandy before putting into the batter.

Made according to the pineapple receipt; and eat with brandy sauce. Makes a delicious entree.