Toad In The Hole

1/2 lb. (2 cups) flour 1/2 teaspoonful salt 1 lb. link sausages.

2 eggs.

1 1/2 pints (3 cups) milk.

Sift the flour and salt into a basin; beat up the eggs well, and after mixing them with the milk, pour gradually on the flour, beating it well with a wooden spoon. When quite smooth, pour it into a well-buttered fireproof dish; skin the sausages and lay them in the batter, and bake in a moderate oven for three-quarters of an hour.

Pieces of apples, rhubarb, prunes, or pieces of cold meat or fish may be substituted for the sausages.

The fruit requires a little sugar, and sugar must also be served along with the pudding.

How To Peel And Grate A Lemon

To peel a lemon for flavoring just remove the yellow skin with a sharp knife, taking care to take none of the white pith.

To grate a lemon take a grater, and grate off the yellow part only, the white being of no use for flavoring, besides being very indigestible.

A small brush is excellent for removing the rind from the grater.

How To Blanch Almonds

Drop the almonds into hot water; allow it just to boil, then strain, and remove the brown skins, drop the almonds into cold water until required, so as to keep their color.

How To Blanch Pistachio Nuts

Drop the nuts into hot water containing a little baking soda; allow the water just to boil, strain, and remove the skins.

How To Make Brown Bread Crumbs

Take the crusty part of some stale bread, put it into a moderate oven to dry, and bake a golden brown shade; crush with a rolling pin or in a mortar, pass through a fine sieve. These may be kept for a long time if put into a jar or bottle and well covered.

Wheat Au Gratin

1/2 pint (1 cup) wheat 1 pint (2 cups) milk 4 heaping tablespoonfuls grated cheese.

2 heaping tablespoonfuls.

(2 ozs.) flour 2 heaping tablespoonfuls (2 ozs.) butter Salt and pepper to taste.

Pick over the wheat and wash it well; then soak it overnight in cold water to cover. In the morning put it in a casserole and cook it till tender, salting it during the last ten minutes of cooking. Drain it well. Blend the butter and flour together in a saucepan over the fire, add the milk gradually, and season nicely with salt and pepper; stir till it boils for four minutes.

Put a layer of the sauce into a buttered fireproof dish, then put in half of the wheat, another layer of sauce, half of the cheese, the remaining wheat, sauce, and finally the cheese on the top. Bake for ten minutes in a hot oven.

Yorkshire Pudding

1 pint (2 cups) milk 3 eggs.

6 ozs. (6 heaping table-spoonfuls) flour.

3 tablespoonfuls of dripping.

1/2 teaspoonful salt.

1/2 teaspoonful baking powder.

Sift the flour into an earthenware basin with the baking powder and the salt, stir in the milk gradually, beat up the eggs, and add to the batter when quite smooth; allow this to stand in a cool place for two hours; melt the dripping in a casserole, pour in the batter, and bake in a hot oven for half an hour.

Serve with roast beef.