The Monmouth Baptist ladies' cook book

POPOVERS. Mrs. John C. Allen. One egg, one and one-half cups flour, one and onehalf cups milk and pinch of salt. Bake in hot irons in very hot oven about twenty minutes, serve immediately. PUFF OVERS. Mrs. Fred Wildemuth. Yolks of two eggs well beaten, three-fourths cup sweet milk, one teaspoon melted butter, one-half teaspoon salt, one teaspoon sugar, one and one-half cups flour, two teaspoons baking powder, whites of eggs. Bake in gem tins. MOCK SAUSAGE. Soak dry bread in water. Chop equal amount of any kind of cold meat fine. Season with salt, pepper and sage. Make in little cakes and fry. BREAKFAST SCONES. Mix as for biscuit two heaping teaspoons of baking powder, one scant quart of flour, salt and two tablespoons butter. Cut into this with a knife one pint of unskimmed milk. Roll one-fourth of an inch thick. Cut in rounds, put in a shallow pan, not letting them touch and place in a hot oven. When done tear open and put a piece of butter in each one. Serve at once. SCRAPPLE OR PANHAS. Miss Eliza Moses. Mrs. L. M. Gates. Take a hog's head, heart, tongue and part of the liver. Cleanse and soak in salt and water for twentyfour hours. Put on to boil in cold water ; cook until easily removed from the bones ; chop fine ; season highly with salt, pepper and sage. Strain the liquor in which they were boiled. Return the meat to the liquor ; place on stove ; thicken with corn meal and a teacup of buckwheat flour until the consistency of mush. Mold and fry like mush. Will keep all winter by covering with hot lard. SCRAPPLE. Boil two or three pounds of sausage for fifteen minutes in two quarts of water. Add corn meal and salt and cook forty minutes. Pour in deep dish when cold. Slice and fry as mush. CREAM TOAST. Boil sweet cream with small piece of butter, salt; or use milk, more butter and a little flour. Bring to table in pitcher and pour over toast as it is served. FRENCH TOAST. Beat one egg in a shallow dish, add one teaspoon of sugar, a pinch of salt, and one cup of milk. Soak six slices of stale bread in the custard. Drain and brown them on each side on a well-buttered griddle. Spread them with jelly or marmalade, and pile lightly on a dish. Serve at once. HAM' TOAST. Mrs. P. Foster. Cut rounds of bread with cake cutter, toast a delicate brown, butter, and arrange in order on a dish. Have ready one pound of cold ham finely minced, mixed with the beaten yolk of an egg, four tablespoons of cream and a very little cayenne pepper. Heat it and spread on toast. Milk may be used instead of cream if one-half teaspoon of butter is added when heating. SALMON ON TOAST. Heat a can of salmon, season with pepper and salt, and place on thin slices of buttered toast, heat a large coffee cup of milk or cream, salt and thicken a little with flour; if milk is used add a piece of butter and pour over fish and toast. SNOW FLAKE TOAST. Mrs. James French.