Milk Toast No. 1

1 cup scalded milk

1/4 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.

Milk Toast No. 2

1 cup scalded milk 1 tablespoon butter

1 tablespoon flour 1/4 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.

Cream Toast

1 slice bread

1 cup cream

Salt

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.

Soaked Crackers

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.

Egg Milk-Shake

l egg

1 teaspoon sugar

1 teaspoon vanilla Milk to fill glass

Grated nutmeg

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.

This is delicious when frozen. Make a custard of the egg, milk and sugar, using an extra quantity of sugar. When almost frozen add the flavoring and an equal quantity of sweetened whipped cream.

Sunshine Orange

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.

Lemon Foam

1 cup water

1 level tablespoon cornstarch

2/3 cup sugar White of 1 egg

1 lemon

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.

Lemon Whey

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.

Whipped Apple Sauce

1 cup apple sauce

White of 1 egg

Grated nutmeg

Beat the egg very stiff, alone and then with the apple sauce; add more sugar if necessary; serve in a sherbet glass, sprinkling a little grated nutmeg over the top.

Custard

2 eggs 1 cup milk

Sugar

1 teaspoon vanilla

Beat the eggs; stir them into the milk; sweeten to taste and cook in a double boiler. Stir until the mixture begins to thicken, remove from the fire and when the steam has passed off add the vanilla.

Lemon or other flavoring may be used in place of the vanilla if desired.