Golden Cream Toast

1 pint milk.

1 tablespoon butter.

2 tablespoons flour.

3 hard boiled eggs.

salt, pepper and mace.

Cut slices of stale bread diamond shaped and toast to a pale brown. Make a rich white sauce of milk, butter, flour, salt to taste. Cook until smooth and add the grated yolks of hard boiled eggs and pour over the toasted bread. Add pepper and mace if the flavor is desired.

Biscuits

Mrs. M. O. Fox.

1 quart flour, 1 tablespoon butter cream.

3 teaspoons baking powder, 1 teaspoon salt.

Take flour, baking powder, salt and butter. Mix up soft dough with one part cream to two of water. Roll out to the desired thickness, kneading

as little as possible.

Bran Biscuit

Mrs. G. W. Wright.

1 quart wheat bran.

1 pint flour.

3 cups sour milk.

2 teaspoons soda, 1 tablespoon lard, 6 tablespoons molasses.

salt to taste.

Mix dry ingredients; add molasses mixed with sode dissolved in little water, lard and milk. Stir well and bake in gem tins.

Mashed Camote Biscuit

2 cups sifted flour.

1 teaspoon salt.

1 cup mashed camote.

4 teaspoons baking powder, 3 tablespoons shortening liquid to make a soft dough.

Sift all dry ingredients. Cut or rub fat into dry ingredients. Rub the camote into this mixture. Add just enough milk or water to make the mass cling together. Do not knead. Place on floured board, roll to about two centimeters thickness; cut with round biscuit cutter, place on a lightly floured biscuit tin and bake fifteen to twenty minutes in a moderately hot oven.

Fritters

Mrs. G. A. Miller.

2 eggs.

1 cup milk.

1 teaspoon baking powder.

1 1/2 cups flour.

4 apples or bananas, 1 tablespoon sugar.

Beat eggs, add milk, flour, baking powder. Chop either apples or bananas, add to the batter. The sugar may be added if desired. Fry in smoking hot lard.

Japanese Fritters

Mrs. G. E. Smith.

2 eggs.

1 cup milk.

stale bread or cake powdered sugar or jelly.

Beat eggs; add milk. Cut stale bread into fingers about one inch square and three inches long, free from crust. Put these slices into the milk and egg, and let soak until they have absorbed the milk. Drain carefully; roll in bread crumbs. Place in wire basket and fry in hot fat. Serve with powdered sugar or with sauce or jelly. Stale cake can be used in the same way.

Bread Pancakes

4 slices bread, 1 egg.

1/2 pint of milk, salt and pepper.

Break stale bread into small pieces; pour over a little boiling water. When soft beat in egg; add milk, a pinch of salt and a little sugar. Add prepared flour enough to make a batter.

Rye Pancakes

Mrs. E. J. Pace.

1 cup rye, 1/2 cup wheat flour.

2 level teaspoons soda, 1/2 teaspoon salt.

Sift together dry ingredients and add enough buttermilk to make batter.

Or use 1 1/2 cups wheat flour,

Or use 3/4 cups rye flour, 3/4 cups wheat flour,

Or use 1/2 cup cornmeal, 1 cup wheat flour.

Waffles

Mrs. Hartford Beaumont.

2 eggs, 3/4 cup water, 1 tablespoon sugar.

1 cup flour, 1/2 teaspoon salt, 1 teaspoon baking powder.

Enough to make two round waffles.

Waffles - Mrs. C. H. Smith

2 cups milk.

3 eggs.

1/2 teaspoon salt.

1/2 cup butter and lard mixed 2 teaspoons baking powder flour.

Take milk, eggs (whites and yolks beaten separately), melted butter and lard mixed, baking powder, flour enough to make a batter as stiff as pancake batter. Add baking powder and the whites of eggs the last thing before cooking.