The economical cook book

Cat slices from a loaf of stale bread half an inch thick, and toast them evenly brown on both sides ; whilst the bread is toasting, boil three pints of milk, and when it comes to a boil, stir in it a quarter of a pound of butter rubbed to a paste with two tablespoonsful of flour and a little salt. When it begins to thicken, dip each slice of toast in it, and lay them evenly in a deep dish. When all are done, pour over the milk, cover closely and serve. New England Breakfast Pudding. Boil a quart of milk in the evening, and pour it whilst hot very slowly over seven heaping tablespoonfuls of Indian meal, stirring all the time ; then add a little salt and half a teacup of molasses ; butter a Turkey-head pudding-dish, pour the pudding in, and set it in a cool oven and let it remain all night, until breakfast time. Serve hot. To be eaten with butter. A standing Sunday morning breakfast-dish in some parts of New Eng land. * Laplanders. One quart of flour, a quart of milk, two eggs, a teaspoon of salt; beat the whites and yolks of the eggs separately. Beat all together ; bake in a Wisconsin pan ; put the pan into the oven and make it hot, then put a piece of butter the size of a hickory nut into each compartment. When melted, half fill them with the batter, and lake quickly in a hot oven. * Rye Fritters. One pint of milk, four eggs beaten separately, a little salt, and rye flour to make a thin batter. These must be baked in the same pan and in the same way as Wisconsin Cakes. * Pop-OYers. Two caps of flour, two of milk, two eggs, batter the size of an egg, a little salt; rub the butter in the flour, add the eggs beaten very light, separately and then together, then the salt and milk , bake quickly in small tins or cups in a hot oven ; fill the tins only half full ; eaten hot with butter for breakfast or tea. * Wheatlets. Three cups of flour, three eggs, one pint of new milk, and a little salt; mix and bake the same as Wisconsin cakes. * Raised Muffins, No. 1. Three pints of flour, three eggs, a piece of butter the size of an egg, two teaspoonfuls heaping full of white sugar, half a cup of yeast, and a quart of milk ; warm the milk with the butter in it, cool a little, stir in the sugar, add a little salt; stir this gradually into the flour, then add the eggs and yeast. Make them up at noon, if wanted for tea, and when light, stir in half a teaspoon of soda dissolved in a teaspoonful of hot water ; add just before you put the batter in the rings — ^fill them only half full. Raised Muffins, No. 2. One quart of milk, three eggs, three ounces of butter or butter and lard mixed, a teacup of yeast and flour to make a stiff batter. Beat the eggs separately, stir in the flour and milk alternately, melt the butter and stir it in last ; then add the yeast and a little salt. If for breakfast, set them at ten o'clock at night; if for tea, at noon. Bake on the griddle in muffin-rings. * Bread Muffins. One coffeecup of dough ready for the pans, four eggs, a pint and a half of milk, three tablespoonfuls of melted butter, a little BREAD, CAKES, Ae. 161 salt, a teaspoonful of white sugar; mix all together, and stir in flour to make a stiff batter ; when very light, stir in half a teaspoon of saleratus dissolved in a little warm water, and bake in tin rings on a hot griddle. Corn Muffins, No. 1. One coffeecup of sweet milk, one of buttermilk or sour oream, (me heaping tablespoonful of lard, one coffeecup of boiled rice, one of corn meal, and two eggs beaten separately ; beat the buttermilk, rice, lard and yolks of eggs together ; then add the whites beaten to a stiff froth, the flour, and the sweet milk, with half a teaspoon of soda dissolved in it, last of all. Bake in muffin-rings. Corn Muffins, No. 2.