Buckeye cookery

Cut slices of a uniform thickness, of half an inch; move around over a brisk fire, to have all parts toasted alike; keep only so near the coals that the pieces will be heated through when both sides are well browned. If the slightest point is blackened or charred, serape : it off, or it will spoil the flavor of the whole. If covered with Saas - earthen bowl, it will keep both warm and moist. A clean towel or oy a ; ; napkin will answer if it is to go at once to the table. Stale bread ah | may be used for milk-toast; sour bread may be improved by toast. _ ing it through, but sweet, light bread, only a ory oe. or less, makes. aythe best toast. Breakfast Toast. Add to one-half pint of sweet milk two table-spoons sugar, a little salt and a well-beaten egg; dip in this slices of bread Cf dry, ne Tet it soak a'minute), and fry on a buttered griddle until it is a _ light brown on each side. This is a good way to use sour bread.—Mrs. Dr. Morey, Marysville, Ohio. Mennonite Toast. Beat up three eggs well, add a pint of sweet milk and a ‘dbo! of. galt; cut slices an inch thick from a loaf of baker’s bread, remove _ erust, dip slices into the eggs and milk, fry like doughnuts in very ~ hot lard or drippings, till a delicate brown, butter and sprinkle with — aadbaanas peer, o serve hot. — Mrs. J. P. Rea, Lancaster, Pa. BreAD PurFrs. ay 43 __ Jf the wheat bread is light enough for the oven at breakfast time, — f have ready some hot lard in a deep kettle; with the thumb and two. oe _ fingers pull up some of the dough quite ee and cut it some two > _ or three inches in length; as these pieces are cut, drop them in oe lard and fry like doughnuts. At table they are eaten like biscuit; they may also be served in a vegetable dish with a dressing of sour cream, mixed with pepper and salt.—In the Kitchen.. Bell Lucy's Pop-overs. Two tea-cups sweet milk, two tea-cups sifted flour, heaped a little, butter size of a walnut, two eggs, and one table-spoon sugar, alittle alt; bake in hot gem-pans, filled half full, for twenty minutes, and and serve immediately.—Mrs. W. A. James, Marshall, Mich. | Pocket-Books. Warm one quart new milk, add one cup butter or lard, four table-spoons sugar, and two well-beaten eggs; stir in flour enough to make a moderately stiff sponge, add a small cup of yeast, and set in a warm place to rise, which will take three or four hours; then mix in flour enough to make a soft dough and let rise again. When well — risen, dissolve a lump of soda size of a bean in a spoon of milk, work it into the dough and roll into sheets one-half inch in thick- - hess; spread with thin layer of butter, cut into squares, and fold over, pocket-book shape; put on tins or in pans to rise for a little | while, when they will be fit for the oven. In summer the sponge ean be made up in the morning, and rise in time to make for tea. tu cool weather it is best to set c over night.—Mrs. J. H. Shearer. Rusk. Two tea-cups raised dough, one tea-cup sugar,.half cup butter, _ two well-beaten eggs, flour enough to make a stiff dough; set to rise, - and when light, mold into high biscuit, and let rise again; sift sugar and cinnamon over the top, and place in oven.—Mrs. Mary Lee Gere, Champaign, Ill.