1 tablespoon sugar Grated nutmeg
Toast the rolls very brown, but do not scorch them; break into a bowl; sprinkle with sugar and a little grated nutmeg and pour over them sufficient boiling water to moisten thoroughly.
If desired, a little flavoring may be added.
1 stale tea biscuit ½ teaspoon butter
Boiling water Yolk of 1 egg
Salt 2 tablespoons milk
Break the biscuit into a saucepan; pour over it boiling water sufficient to cover; boil five minutes; add butter and a little salt and mix well. Then stir in the egg yolk, well beaten in the milk; bring all to a boil and serve.
1 cup scalded milk ¼ teaspoon salt
3 slices buttered toast
Spread fresh toast with butter and sprinkle with salt. Pour the scalded milk over the toast and serve at once.
1 cup scalded milk 1 tablespoon flour
1 tablespoon butter ¼ teaspoon salt
3 slices toast
Cook the flour in the butter, but do not brown it; add the milk gradually; season and pour over the toast.
1 slice bread 1 cup cream
Cut the bread half an inch thick and toast it brown on both sides. Lay it on a hot plate; sprinkle with salt; pour over it the cream, heated but not boiled, and serve at once.
Place several soda crackers in a soup plate; pour over them boiling water and let stand for about a minute. Drain off the water and serve with butter and salt, butter and nutmeg, cream and salt, or cream and sugar.
Hot milk may be substituted for the boiling water if desired.
1 egg 1 teaspoon vanilla
1 teaspoon sugar Milk to fill glass
Beat the egg separately and then together; add sugar and flavoring, using a larger quantity if desired. Turn into a glass; fill the glass with milk; shake well and grate a little nutmeg over' the top.
Soak an orange in hot water for half an hour, until it is heated to the core. Remove the skin, which will peel easily, and the pulp will be sweet, as if the orange had just been picked in the sun.
1 cup water 2/3 cup sugar
1 level tablespoon cornstarch White of 1 egg
Dissolve the cornstarch in a little water; add the remainder of the water and the sugar and cook rapidly for three minutes, stirring constantly. Remove from the fire; stir in the white of the egg, beaten stiff, and the juice of the lemon. Turn into molds; let stand for twelve hours and serve.
1 cup milk 1 small lemon
1 teaspoon sugar
Heat the milk; add the lemon and let it stand over the fire until the curd separates; strain; add the sugar and serve hot or cold.