Efficiency in home-making and first-aid to good cooking

Beat the eggs without separating, add milk and salt, dip into this the slices of bread cut about }4-inch thick. Have frying pan hot, put in a little butter to prevent sticking, and brown a light golden brown. Serve at once. Syrup can be eaten with it if preferred. WATER TOAST. Cut stale bread in %. inch slices, or take pieces of bread left over ; put in oven or toaster held some distance from fire until one side is dry, then the other. Hold near the coals until a golden brown on both sides ; scrape if it is burned. Stand in warm place until all is toasted, dip quickly in boiling salted water, allowing y2 teaspoon salt to 1 cup boiling water. Spread lightly with warm butter. Serve very hot. H2 First Aid to Good Cooking MILK TOAST. Toast bread as above ; dip quickly a slice at a time into hot milk, with a little butter and salt in it. Serve very hot. WHEAT MUFFINS. i pint of flour. I beaten egg. 2 teaspoons baking powder. I tablespoon shortening y2 teaspoon salt. melted, i cup milk. Sift all the dry ingredients together, except the baking powder; add the milk, the beaten egg, and shortening— either butter, lard or snowdrift. Beat vigorously, add the baking powder, stir a moment, and bake quickly in hot oven about 15 minutes. GRAHAM OR ENTIRE WHEAT MUFFINS. 1 cup flour. 1 egg. 1 tablespoon sugar. 1 tablespoon of melted 1 cup graham or entire butter. wheat flour. 4 teaspoons of baking 1 teaspoon salt. powder. il/4 cups milk. Mix and sift together all the dry ingredients except the baking powder ; add milk gradually, egg well beaten, and melted butter; beat vigorously. Then add the dry baking powder; stir in lightly; bake in rather hot oven in greased gem pans 25 minutes. POP-OVERS. 1 cup flour. 1 egg. 1 cup milk. 1 teaspoon salt. Put flour in bowl, add milk and yolk of egg beaten light; beat vigorously about 10 minutes, then cut in the whites of eggs beaten stiff. Have the gem pans already greased, fill even full ; bake in moderate oven 30 minutes or until thoroughly done, when they will be twice as large and very crusty. They will be spoiled if underdone. First Aid to Good Cooking 113 GRIDDLE CAKES. 2 cups flour. 2 tablespoons of melted 1 teaspoon salt. butter. 3 teaspoons of baking iy2 cups milk, powder. 2 eggs. Sift together the flour and salt ; to this add the eggs beaten very light and mixed into the milk without stirring much, so the air will not escape from them ; beat this batter vigorously ; then add the dry baking powder, stir very little, just enough to mix it in evenly, and bake on hot griddle greased very lightly with a bit of salt pork or suet. WAFFLES. 1 $4 cups flour. Yolks 2 eggs. 3 teaspoons baking powder. Whites 2 eggs. y2 teaspoon salt. 1 tablespoon melted butter 1 cup milk. Mix and sift dry ingredients ; add milk gradually, yolks well beaten, butter, and whites of eggs beaten stiff ; cook on waffle iron, well heated and greased on both sides before iron is filled. In filling, put a tablespoonful of the mixture in each compartment, near center of iron, and mixture will spread to just fill iron. If sufficiently heated, it should be turned almost as soon as filled and covered. In using a new iron, have it greased thoroughly or waffles will stick. ii4 First Aid to Good Cooking Cereals