The new home cook book

To one egg thoroughly beaten, put one cup of sweet milk and a little salt. Slice light bread, and dip into the mixture, allowing each slice to absorb some of the milk ; then brown on a hot buttered griddle ; spread with butter and serve hot. TONGUE TOAST. Take cold boiled tongue, mince it fine ; mix it with cream or milk, and to every half pint of the mixture, allow the well beaten yolks of two eggs ; place over the fire and let it simmer a minute or two ; have ready some nicely toasted bread ; butter it ; place it on a hot dish and pour the mixture over; send to the table hot. LEMON TOAST. E. A. Forsyth. Take the yolks of six eggs, beat them well and add three cups of sweet milk; take baker's bread not too stale and cut into slices ; dip them into the milk and eggs, and lay the slices into a spider, with sufficient melted butter hot to fry a nice delicate brown ; take the whites of the six eggs, and beat them to a froth, adding a large cup of white sugar ; add the juice of two lemons, heating well, and adding two cups boiling water; serve over the toast as a sauce, and you will fmd it a very delicious dish. FRIED BREAD IN BATTER. Take one tablespoon sweet light dough ; dissolve it in one cup sweet milk; add three or four eggs, one and a half cups flour, one teaspoon of salt; cut some thin slices of light bread, dip in this batter, and fry in hot lard ; sprinkle with powdered sugar, and garnish with jelly. CODFISH BALLS. Mrs. Banks. Take four cups of mashed potatoes; three cups of boiled codfish minced fine ; add butter ; mix well together ; then add two well beaten eggs, beating it up again thoroughly ; drop by spoonfuls into hot lard and fry the same as doughnuts. Are nice fried in croquette baskets. CODFISH PUFF. Mrs. Banks. Recipe the same as for codfish balls put in an earthern baking plate; smooth over the top, and put over some butter, and then in a hot oven to bake. CODFISH HASH. Mrs. N. P. Wilder. One pint boiled picked codfish well freshened, one quart cold boiled chopped potatoes mixed well together, three slices salt pork freshened, cut in very small pieces and fried brown ; remove half the pork, and add your fish and potatoes to the remainder; let it stand and steam five minutes without stirring; be careful not to let it burn; then add one-third cup milk and stir thoroughly ; put the remainder of the pork around the edge of the spider, and a little butter over it ; simmer it over a slow fire for half an hour, until a brown crust is formed^ when turn it over on a platter and serve. BEEF HASH. Chop fine cold beef, either boiled or baked ; have ready cold boiled potatoes ; to one pint of meat put one pint and a little more of potatoes, chopped fine ; have ready a spider, with a good piece of butter in it ; put in the hash ; season with pepper and salt, and then add rich milk or cream. Milk is a very great improvement. CORNED BEEF HASH. One and one-half pounds nice corned beef, boiled tender and chopped fine; one-third more potatoes when chopped than meat; three large onions sliced fine and browned in butter, and when tender, add the meat and potatoes, well seasoned with salt and pepper ; enough water to moisten. A small red pepper chopped fine is a great improvement. It is good without onions also.