AVARM SUPPER AND BREAKFAST DISHES

Anchovy Toast. — Tcast a small round of bread for each person, butter and put in vegetable dish. Make a sauce of one pint of milk and two tablespoonfuls of flour; when thickened add level saltspoonful of salt, dash of cayenne and three teaspoonfuls of anchovy essence or five anchovies boned and pounded. Pour over the toast; serve hot.

Arrowroot Cream Toast.- —First put into a double boiler a scant pint of rich milk and a teacupful o*f cream; let it come to the boiling point, then add a large tablespoonful of fresh butter and a tablespoonful of arrowroot wetted in a little milk or cream ; season to taste with salt, and let it boil up. Toast light slices of bread, browning evenly. Put two slices at a time into the sauce, and as soon as they soften all through, which will only take a short time, put in a covered dish kept hot. Pour a little sauce over each layer, and serve the toast while very hot.

Golden Cream Toast. — Cut slices of stale bread into diamonds and toast to a pale brown, drying slightly in the oven before browning. Make a rich white sauce of a pint of milk, three tablespoonfuls of butter, two tablespoonfuls of flour, half a teaspoonful of salt, a dusting of mace and a light dusting of pepper. Cook until smooth, add the grated yolks of three hard-boiled eggs and pour over the toasted bread.

Baked Toast. — Prepare toast in the ordinary way, and, as each slice is ready, dip quickly into a pan of boiling water slightly salted, then pack into a baking dish, sprinkle well with salt, and cover deep with boiling milk. Bake in a dish, closely covered, for 15 minutes, and serve. The toast should have absorbed all the liquid without getting dry. If you can spare three or four tablespoonfuls of cream, heat, and pour over the surface just before sending to the table. The baking lends smooth- ness and richness to this dish not to be found in milk toast prepared in the usual way.

Bread Croquettes. — Rub the inside of a loaf of stale bread through a colander, then measure. To one good quart add one pint of milk and heat over the fire in a double boiler. As soon as it reaches the scalding point take it off, let stand for a moment, then add one-half of a cupful of cleaned currants, two tablespoonfuls of chopped citron, one-half of a teaspoonful of cinnamon, two tablespoonfuls of chopped almonds and the beaten yolks of two raw eggs. Return to the fire and stir and cook for two minutes, then turn out on a greased dish and set aside until cold. Form carefully into small cylinders, dip each in egg, roll in fine dried crumbs and fry golden brown in hot fat. Serve with a foamy sauce.

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Cheese Pie. — Cut bread into one-third inch slices, cutting each slice in half. Butter a shallow baking dish, put in a layer of bread, then a layer of soft mild cheese, cut in one-eighth inch slices, and sprinkled with salt and paprika or pepper. Beat two eggs slightly and add one cup of milk. Pour over the bread and bake until the cheese is soft, which will take about 30 minutes.

Hulled Corn au Gratin. — For one quart of hulled corn prepare a pint of rich cream sauce, flavoring it with Worcestershire sauce or other condiments to make it piquant. Put the sauce and corn in a baking dish or individual ramekins in alternate layers, sprinkle the top with grated cheese and a dusting of paprika, and bake until well browned on top.

Noodles. — Beat an ^gg slightly, but not until it foams; salt it to season the dough, and then work in all the flour the egg can be made to take up. Take the dough on to the board and knead in flour until it is stiff and smooth, then roll out as thin as possible. Let the sheet of dough dry for a while, but roll it into a roll like a jelly roll before it gets dry enough to break when rolled; slice from the end, and shake into strings. The thinner the dough is rolled, and the finer it is cut the better the noodles are. A very thin, sharp knife makes the work of cutting much easier and insures much fi.ner noodles. The directions given call for one tgg as a basis, but the method of making is exactly the same if six, or a dozen eggs are used. Three medium-sized eggs will make a sheet of dough 20 inches square if properly rolled out, and will be enough for a family of six or eight hungry people. When dry enough to roll and cut, the noodles arc dry enough to cook, but they may be kept for hours or days, after they are cut.

Cheese Noodles. — Make your noodles the day before you want to use them and shave fine. Drop lightly into boiling water and allow them to cook 15 minutes over a hot fire. Do not let them simmer, or they will turn out a mushy mass. Drain and fill a rather deep pan to the depth of two inches. Season with salt and pepper and pour over them enough sweet milk almost to cover. Over the top grate cheese to the depth of half an inch, cover and bake one hour, removing cover the last 15 min- utes unless oven is too hot.

Rice Croquettes. — To one tcacupful of boiled rice, add one teaspoonful of butter, a beaten tgg, a seasoning of salt and pepper,- and mix well to- gether. Mold into rolls, or small cakes, dip into tgg, and then into pow- dered cracker crumbs and fry in hot butter or drippings. A little finely chopped cold meat is an improvement; it should be mixed with the rice and egg before molding.

Rice Muffins. — One pint of milk, one pint boiled rice, two eggs, two table- spoonfuls of sugar, one tablespoonful of butter, one teaspoonful each of salt and baking powder. Beat the sugar, salt, yolks of eggs and butter

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together, add the milk and sufficient flour to make a thin batter; sift the rice in lightly, and last the beaten whites. Bake in rings 30 minutes.

Royal Toast. — Put bread toasted a delicate brown in a square shallow pan; put a piece of butter the size of a walnut on each slice, and sprinkle with sugar. Arrange in layers, and pour over the whole enough milk or cream to half fill the pan. Cover closely and set in a slow oven until the liquid is all absorbed.

Swiss Toast. — Mash one-half box of berries, but not too fine; sweeten one-quarter cup of sugar, then cut five slices of stale bread as for toast- ing. Cover each slice with the berries. Retain some of the juice so as not to make the bread too soft. Heat about two tablespoonfuls of but- ter in a large frying pan ; put the slices with the berries on them carefully into the hot butter and fry slowly until the bread is browned on the un- derside, basting the berries with the butter while in the pan. Transfer the bread and berries to a hot platter; pour the rest of the juice over them and serve immediately.

Tomato Toast. — This can often be made from stewed or scalloped to- matoes left over from dinner; the extra juice from canned tomatoes which often makes them seem too watery, is useful for the toast. The tomato is simmered with the proper flavoring, strained through a sieve, and then thickened with flour and butter before being poured over the toast. If one wishes to make more of a dish, crisp fried bacon may be served with it, or a spoonful of minced ham or other cooked meat may be put on the top of each piece of toast before the tomato is poured over it.

Creamed Tomatoes. — Peel several tomatoes and cut them in moderately thick slices. Fry them in butter, seasoning them as they are frying with pepper and salt. Remove them carefully to a platter, leaving the shreds of the tomatoes that have fallen ofif. Pour into the pan about three- quarters of a cup of rich milk and thicken with flour. Pour this sauce over the tomatoes.

Blueberry Pancakes. — Sift one scant pint of flour with one teaspoonful of baking powder and a half-teaspoonful of salt. Mix two well-beaten eggs with 2J/^ cupfuls of sweet milk and thoroughly blend all together. Grease the griddle, drop the batter on in large spoonfuls and spread a teaspoonful of blueberries on each, pressing into the cake. Turn, and when brown serve with butter and powdered sugar.

Buckwheat Cakes. — One pint milk scalded and cooled, one-half tea- spoonful salt. When lukewarm add one-fourth of a yeast cake which has been dissolved in a little warm water ; one cup buckwheat flour and one cup white flour. Let rise over night. In the morning stir in one-fourth teaspoonful of soda and one tablespoonful molasses. Beat vigorously before cooking.

Mixed Buckwheat Cakes. — Sift together two cupfuls of buckwheat,

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one cupful of rolled oats, one cupful of cornmeal, one scant teaspoonful of salt. Mix to a pour batter, with equal parts of milk and water, add one-third of a cake of compressed yeast, cover and stand in a warm place over night; before baking add one-third of a teaspoonful of soda dissolved in hot water. These are good and easy of digestion.

Crumb Croquettes. — Melt a tablespoonful of butter in a frying pan and add a tablespoonful of flour; a cupful of sweet milk, and salt and pepper to season. Cook until it thickens, then add one beaten t^g. Re- move from the fire and mix in bread crumbs until the mixture is thick. Make into balls and let get cold. Roll in egg and crumbs ; fry in deep fat like other croquettes.

Crumb Pancakes. — Two cupiuls sour milk, one-half teaspoonful soda, two cupfuls stale bread crumbs, two eggs, two cupfuls flour, two level teaspoonfuls baking powder, pinch of salt. Soak bread crumbs in the milk over night, add dissolved soda ; if one has stale Johnny cake a change may be made by using one cupful bread crumbs and one cupful Johnny cake crumbs. In the morning add the eggs, well beaten, then sift in the flour and baking powder. It may be that two cupfuls of flour will not be needed to make a suitable batter; use just enough.

French Pancakes. — Beat five eggs very light, add two tablespoonfuls of melted butter, one and one-half pints of milk, and enough wheat tlour, sifted with two teaspoonfuls of baking powder, to make a good batter. About a quart of flour will be needed. Melt a little butter in a large frying pan, and pour the batter into this. When brown on one side, turn carefully and brown on the other. When done, spread quickly with fruit jelly, and roll up as you would a sheet of music. Transfer carefully to a very hot dish, sprinkle with powdered sugar, or with pow- dered sugar and ground cinnamon, and serve immediately.

Flannel Cakes. — One cupful of Indian meal, two cupfuls of flour, three of boiling milk, one-fourth of a yeast cake, one teaspoonful of salt, two tablespoonfuls of butter and one of sugar. Pour the boiling milk upon the meal and butter; let it cool; then add the flour, salt, sugar and the portion of yeast dissolved in four tablespoonfuls of cold water. Let it rise over night, and in the morning fry as you would griddle cakes.

Yeast Flannel Cakes. — Heat q half-pint of sweet milk and into it put one heaping tablespoonful butter, let it melt, add a half pint cold milk and the well beaten yoXVis of two eggs, a half teaspoonful of salt, two tablespoonfuls homemade yeast, and flour to make a stiff batter. Let rise in a warm place over night. Before baking add the beaten whites, which have been kept in a cool place during the night. Be sure to make batter stiff enough, as flour must not be added after it has risen. These cakes, half cornmeal and half wheat, are- very nice.

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