The household (of the Detroit free press)

Mince lean ham very fine ; to half a pint add the yolks of two eggs, and cream or soup enough to soften ; put it on the fire and cook for ten minutes, stirring all the time ; serve on toasted bread, hot. 406 TOAST. BREAKFAST TOAST. Mix two tablespoonfuls of sugar, a little salt and a well-beaten egg in one-half pint of milk. In this mixture dip slices of bread and fry them on a buttered griddle until they are light brown on each side. MILK TOAST. Cut slices of bread very thin ; toast quickly to a light brown ; butter and pile them in a deep dish ; then cover them with rich boiling milk. Let it stand a few minutes, and serve. A little salt may be added if necessary. CHEESE AND EGG TOAST. Put a cup of cheese crumbs into half a pint of rich milk ; boil until it melts. Have two eggs well beaten. Season the milk with salt, pepper and butter to taste. Turn in the eggs; stir rapidly for a few minutes ; remove from the fire and spread it over some hot slices of toasted bread. Cut them in halves and quarters, and serve on a hot platter. LEMON TOAST. Take the yolks of six eggs, beat well, and add three cups of sweet milk ; take bread, not too stale, and cut into slices ; dip them into the milk and eggs, and fry in butter to a delicate brown ; take the whites of the six eggs and beat to a froth ; add a large cup white sugar and two cups of boiling water, and the juice of two lemons ; serve over the toast as a sauce, and you will have a delicious supper dish. CREAM TOAST. Take slices of stale bread, one quart of milk, three tablespoonfuls butter, whites of three eggs, beaten stiff, salt, and three tablespoonfuls flour. Toast the bread to a golden brown ; have a dish half full of boiling water in which a tablespoonful of butter has been melted ; as each slice is toasted, dip it in this for a second and lay in the deep, heated dish in which it is to be served. Have ready, by the time the bread is all toasted, the milk scalding hot, but not boiling ; thicken this with the flour ; let simmer until cooked ; put in the remaining butter, and when this is melted, the beaten whites of the eggs ; boil up once and pour over the toast, lifting the slices that the cream may run between ; cover closely ; set in the oven a few moments before sending to table. WAFFLES. 407 WAFFLES. WAFFLES. One pint of sweet milk, four eggs, one large cup of cold rice, or hominy, a little salt, flour to make a stiff batter, baking powder in the proportion of three teaspoonfuls to a quart of flour. BREAD WAFFLES. Crusts and pieces can be put in a pitcher and milk poured over them ; when needed, add more milk, and a little flour, to make the right consistency ; add enough soda to make sweet ; salt, and make waffles, or pancakes. RISEN WAFFLES. One quart milk, one heaping quart of flour, five tablespoonfuls yeast, two eggs, one tablespoonful melted butter, one teaspoonful salt ; set the mixture — without the eggs and butter — over night as a sponge; add these in the morning, and bake in waffle irons. QUICK WAFFLES. Three cups of flour, two cups of milk, two eggs, half teaspoonful of cream tartar, one tablespoonful of melted butter, one saltspoonful of salt. Sift the cream tartar and salt into the flour ; dissolve the soda in a little hot water ; beat eggs ; put in the flour last and bake. DOWN SOUTH WAFFLES.