Dora's cook book

Two teacups full of oatmeal, one tablespoonful of salt ; put them in a quart tin pail and fill it three-fourths full of water. Cover close and set in a kettle half-full of water; boil for three hours. Stir it two or three times when it first commences to boil. CRACKED WHEAT. Rinse thoroughly with cold water two teacupsful of wheat ; add two cupsful of cold water, and place the basin in a steamer and cover closely. In half an hour stir and salt to taste. Let it steam four hours, stirring twice. Serve with cream and sugar. FRIED BREAD WITH MELTED CHEESE. Four lunch rolls, two ounces butter, four ounces rich cheese. Remove from rolls the tops and bottoms, very thin ; cut in two slices, fry them yellow in butter, lay cheese cut in thin slices, one on each piece. Set in oven a moment to melt cheese, serve at once. HAM TOAST. Melt in a stew pan a small piece of butter till a little brown. Put in as much finely-minced ham as will cover the amount of toast you wish to serve. Add enough cream to slightly moisten, and when quite hot, stir in quickly two well beaten eggs. Place the mixture on pieces of moistened and buttered toast. Cut into any shape you fancy. BREAKFAST AND SUPPER RELISHES. 103 SCOTCH TOAST. | Take four slices of bread half an inch thick; toast and butter well; remove the crust and spread over them some anchovy paste; lay them one on the other, pour over them thick melted butter made with milk; send to table very hot. 7 TONGUE TOAST. Put into a stew-pan three tablespoons of milk, a little grated tongue, pepper and salt. When quite hot, put in four well beaten eggs; stir all the time until the mixture becomes quite thick. Have ready slices of buttered toast, spread the mixture on the toast, and serve very hot. CREAM TOAST. One cup cream, one well beaten egg, a pinch of salt. Dip slices of light bread in the mixture; then brown on a hot buttered griddle; spread with butter and serve hot. BROWN BREAD TOAST. Cut the bread in slices and toast. Put it in the dish for the table, take a bowl of thick cream, add a little salt, then pour over the toast ; put it in-the oven until it heats through. LEMON TOAST. Take the yolks of three well beaten eggs, and add two small cups of sweet milk; dip slices of light bread into the mixture, then lay them into a hot spider, with enough melted butter to fry a nice brown; take the whites of of the eggs, and beat them to a froth, adding one-half cup white sugar and the juice of a lemon, beating well, and adding one cup boiling water. Serve over the toast as a sauce, WINE TOAST. Fry slices of stale baker’s bread in boiling lard to a delicate brown. Dip each slice quickly in boiling water to remove the grease. Sprinkle with powdered sugar, and pile upon a hot plate. Before toasting, cut out the slices with a round cake-cutter, removing all the crust, Pour sweet wine sauce over them when hot, and serve at once. WELSH RAREBIT. Pare the crust from slices of stale bread, toast lightly, and spread with this mixture: One cup grated cheese, one tablespoon butter, one-half teaspoon of made mustard, a good pinch of pepper, one egg beaten light, one tablespoon fine bread crumbs, salt to taste. Lay the toast thus covered (thickly) upon upper grating of a hot oven until nicely browned. Eat very hot. ‘ VANILLA TOAST. Soak some thick slices of bread in the yolks of two eggs beaten with cream; fry in butter. Serve with a sauce made of whites of the two eggs beaten to a stiff froth, with one cup sugar, and flayored with vanilla. BREAKFAST AND SUPPER RELISHES. 105 DUTCH CREAM TOAST. /