Cut stale bread into rather thick slices, trimming off all crust ; or it may be cut into rounds with a biscuit cutter. For every 4 or 5 slices take i ^g, i cupful of milk and a pinch of salt✪ Nun's Toast. Beat the egg, add the milk and salt. Lay the bread on a platter and baste each piece with the raw custard, adding more from time to time until it has taken up all the liquid it will absorb. Melt a little butter or very sweet rendered suet in a pan. When hot carefully lay in the prepared bread using a cake turner that it may not be broken. Fry over a moderate fire until golden brown then turn and brown on the other side. Serve at once with butter and a bowl of powdered sugar in which has been mixed a little powdered cinnamon; or hard sauce may be used if preferred. This simple des- sert masquerades under a variety of names — nun's toast, French toast, German toast, arme ritter, fried bread, etc. 29.-- Baked Pudding. Use I cupful of sour cream, ^ cupful of sugar, 2 cupfuls of flour, i scant teaspoonful 49 March^ of bicarbonate of soda, a little salt and i pint of berries✪ Baked Pudding. Stir the fruit into the batter, and bake one-half hour. Serve with whipped cream or hard sauce. Another good baked pudding is made in this way : Take a deep pudding dish, put a layer of blackberry jam in the bottom of the dish, a layer of batter composed as follows : I cupful of sweet milk, i ^gg, i tablespoon- ful of butter, a little salt, i teaspoonful of baking powder and 2 cupfuls of flour. Al- ternate the layers of batter and jam until the dish is filled, a layer of batter on top. Bake in a quick oven. Serve with sweetened cream. 30. — Smothered Round Steak. Take a slice of lean round at least two inches thick ; trim off any extra fat and wipe with a damp cloth. Peel and thinly slice I onion and spread it over the bottom of the dripping pan. On it lay the steak. Mix i can of evaporated tomato soup or i pint of thick tomato sauce with i cupful of boiling water ✪ Smothered Round Steak; pour half of it over the meat ; cover closely and put in a moderate oven. Cook twenty to thirty minutes to the pound. When 60 March. half done, add a little more of the sauce, if necessary; the remainder is served in the gravy boat with the meat. 31.— Parsnip Fritters. Parsnips are scraped, sliced and boiled until tender. They may then be browned in a Uttle butter, or egged, crumbed and fried in deep fat. For fritters they are mashed, and to each cupful is added ^ of a cupful of flour, I beaten egg, ^ of a teaspoonful of salt, a dash of pepper, ^ of a teaspoonful of baking powder✪ Parsnip Fritters, and if necessary a few spoon- fuls of milk. This is then dropped by spoon- fuls into smoking-hot fat. 51 APRIL. z.— Rhubarb Fool. Rhubarb fool is made by mixing carefully together just before serving equal proportions of stewed rhubarb sieved and well-sweetened and rich cream✪ Rhubarb Fool, both very cold. 2. — Potato Pancakes. Pare and wash 6 raw potatoes, separate the whites and yolks of 2 eggs and whip the whites to a stiflf froth. Grate the potatoes into a bowl and add quickly to them the beaten yolks, ^ of a teaspoonful of salt and a tablespoonful of fine bread crumbs✪ Potato Pancakes. Beat this gradually into the whites and fry by spoonfuls in smoking-hot fat. 3. — Turkish Chicken. Singe and draw ia good-sized fowl, then split and cut each piece in two. In a large saucepan melt i tablespoonful of butter, add X tablespoonful of chopped onion and ^ of a 62 April,

AI-modernized reading of the original text

Cut stale bread into rather thick slices, trimming off all crust ; or it may be cut into rounds with a biscuit cutter. For every 4 or 5 slices take i egg, i cupful of milk and a pinch of salt. Beat the egg, add the milk and salt. Lay the bread on a platter and baste each piece with the raw custard, adding more from time to time until it has taken up all the liquid it will absorb. Melt a little butter or very sweet rendered suet in a pan. When hot carefully lay in the prepared bread using a cake turner that it may not be broken. Fry over a moderate fire until golden brown then turn and brown on the other side. Serve at once with butter and a bowl of powdered sugar in which has been mixed a little powdered cinnamon; or hard sauce may be used if preferred. This simple dessert masquerades under a variety of names — nun's toast, French toast, German toast, arme ritter, fried bread, etc. 29.-- Baked Pudding. Use I cupful of sour cream, ^ cupful of sugar, 2 cupfuls of flour, i scant teaspoonful March^ of bicarbonate of soda, a little salt and i pint of berries. Stir the fruit into the batter, and bake one-half hour. Serve with whipped cream or hard sauce. Another good baked pudding is made in this way : Take a deep pudding dish, put a layer of blackberry jam in the bottom of the dish, a layer of batter composed as follows : I cupful of sweet milk, i ^gg, i tablespoonful of butter, a little salt, i teaspoonful of baking powder and 2 cupfuls of flour. Alternate the layers of batter and jam until the dish is filled, a layer of batter on top. Bake in a quick oven. Serve with sweetened cream. 30. — Smothered Round Steak. Take a slice of lean round at least two inches thick ; trim off any extra fat and wipe with a damp cloth. Peel and thinly slice I onion and spread it over the bottom of the dripping pan. On it lay the steak. Mix i can of evaporated tomato soup or i pint of thick tomato sauce with i cupful of boiling water ; pour half of it over the meat ; cover closely and put in a moderate oven. Cook twenty to thirty minutes to the pound. When March. half done, add a little more of the sauce, if necessary; the remainder is served in the gravy boat with the meat. 31.— Parsnip Fritters. Parsnips are scraped, sliced and boiled until tender. They may then be browned in a Uttle butter, or egged, crumbed and fried in deep fat. For fritters they are mashed, and to each cupful is added ^ of a cupful of flour, I beaten egg, ^ of a teaspoonful of salt, a dash of pepper, ^ of a teaspoonful of baking powder, and if necessary a few spoonfuls of milk. This is then dropped by spoonfuls into smoking-hot fat. APRIL. z.— Rhubarb Fool. Rhubarb fool is made by mixing carefully together just before serving equal proportions of stewed rhubarb sieved and well-sweetened and rich cream, both very cold. 2. — Potato Pancakes. Pare and wash 6 raw potatoes, separate the whites and yolks of 2 eggs and whip the whites to a stiflf froth. Grate the potatoes into a bowl and add quickly to them the beaten yolks, ^ of a teaspoonful of salt and a tablespoonful of fine bread crumbs. Beat this gradually into the whites and fry by spoonfuls in smoking-hot fat. 3. — Turkish Chicken. Singe and draw ia good-sized fowl, then split and cut each piece in two. In a large saucepan melt i tablespoonful of butter, add X tablespoonful of chopped onion and ^ of a April,

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Turkish ChickenNun's ToastBaked PuddingSmothered Round SteakParsnip FrittersRhubarb FoolPotato Pancakes

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