Dora's cook book

Dutch cream toast is a most appetizing breakfast dish, besides being a convenient way to utilize the remnants of cold ham. Remove all fat and dry the ham in the oven until it will grate like cheese. Make delicate thin slices of toast, butter them and spread with the grated ham, Make a sauce with the yolks of two eggs, a gill and a half of cream, with a bit of butter added; heat and stir it; pour boiling hot over the toast and serve. BARLEY PORRIDGE. Soak a cup of pearl barley six hours, putting.a tiny bit of soda in the water. Drain and rinse. Put over the fire in a quart of luke warm water, and cook: tender. . Drain again; add half a cup of milk and a handful of dried currants. Stew slowly for half an hour and pour into cups to form. Next morning turn these out and eat with cream and sugar. MINCED EGG ON TOAST. Boil three eggs ten minutes, chop the whites fine, add three tablespoonfuls of milk, one tablespoonful of flour, butter the size of an egg, pepper and salt. Cook until thick, serve on slices of buttered toast, and press the yolks through a sieve over the whole. APPLE TOAST Pare and core tart apples without breaking them, put them on slices of stale bread, fill them with sugar, put a G little butter and spice on each one, and bake them tender in a moderate oven. ICED APPLES. Pare and core one dozen large apples, fill with sugar and a little butter and nutmeg; bake until nearly done, let cool and remove to another plate, if it can be done without breaking them, if not, pour off the juice. Ice tops and sides with cake icing, and brown lightly. Serve with cream. COTTAGE CHEESE. Set a gallon of clabbered milk on the stove hearth or on the oven after cooking a meal, leaving the door open, turn it around frequently, and cut the curd square with a knife, stirring gently now and then till about as warm as the finger will bear, and when whey shows all around the curd, pour all into a coarse bag and hang to drain in a cool place for three or four hours. When wanted, turn from the bag, chop rather coarse with a knife, and dress with salt and sweet cream. Some mash and rub thoroughly with the cream. Others chop it fine, add salt to taste, work in a little butter, and mould into round ~ balls. BONNY CLABBER. This dish is in perfection in the summer when milk sours and thickens very quickly. It should be very cold when served. A nice way is to pour the milk, before it has thickened, into a glass dish, and when thick, set on ice BREAKFAST AND SUPPER RELISHES, 107 for two hours and itis ready to serve, and is really a)very pretty addition to the supper table. Serve in sauce dishes, sprinkle with maple sugar and a little nutmeg if desired, CHEESE CAKE. Mix a fourth of a pound of grated cheese with a half cup of milk, a little red pepper, nutmeg and salt ; to this add three beaten eggs. Put in a buttered baking tin and bake ten minutes in a hot oven. CHEESE SCALLOP. Soak one cup bread crumbs in fresh milk, Beat into this three eggs, add one tablespoonful butter and one half pound grated cheese; strew upon the top sifted breadcrumbs, and bake in the oven a delicate brown. BREAD AND YEAST. HOP YEAST. é Grate ten large potatoes raw; have ready six quarts of strong hop tea boiling; pour over the potatoes, stirring constantly, and let it boil two minutes; add one half cup of salt and sugar each. When milk-warm rise with a pint of yeast. Set in a warm place until done working. YEAST CAKES. Boil six potatoes in one quart of strong hop tea. When soft mash them fine, and to this when luke warm, add one cup of flour, and one-half cup sugar, one tablespoonful of ginger, one cup of yeast. Set this sponge ina warm place to rise. When light stir in enough corn meal to make it quite thick. Let it rise®over night ; then mould it and cut insmall cakes and lay them out to dry. ~