What. Skim milk, slices of stale bread 1/2 inch thick, salt, an egg, cheese, cut thin or grated.

How much. Enough slices for the family.

Utensils. A flat dish, a frying pan, a bread knife or griddle-cake turner.

How to make. Beat the egg in the dish, add the milk and salt. Lay in one or two slices of bread at a time until the slice is moist all through, but not soft.

Have the frying pan hot and greased a little. Lay in as many of the slices as the pan will hold. Brown the slices on one side and turn to brown on the other. Sprinkle grated cheese on the top, or lay on thin slices. When the lower side is browned and the cheese melted, the toast is ready to serve.

Another Way

Omit the cheese, and serve the toast with a little jelly on the top, or with maple or brown sugar sprinkled on.

Both of these are good in winter, as well as in summer.

How shall we serve meat for supper? Some people think that they must have meat for supper. The question of meat is found in another lesson farther on. If somebody must have it, then we will prepare it well, of course.

If a solid piece of meat is left from dinner, slice it cold, and serve with a little mustard or pickle.

If there is gravy left, chop the meat, and warm it in the gravy, but do not cook it long enough to make the meat hard. Make it savory by adding a little tomato, a bit of onion, or celery leaves, and serve it on bread or toast.

What is scalloped meat? This word "scalloped" is used for those cooked dishes where there are layers of two different food materials, first one and then the other, - some starchy material already cooked, like bread crumbs, or boiled rice, or potato, with meat or fish or eggs or fruit. The name scalloped was given at first to a food that was heated in a large scallop shell with crumbs on top. Although we now use a dish in place of the shell most commonly, we keep the name.1