VARIOUS DISHES. 485 



Remarks. — The ground work of this recipe was from a Mrs. S. Bearnes, to 

 the Blade, in which she also gave an endorsement of the new plan of using 

 strong soda water on burns (which see, among the recipes for burns), but I will 

 give her plan in her own words. She says: " I want to tell you how I cure a 

 bum. Wet a cloth in strong soda (baking soda) water, and wrap around the 

 bum, or lay a little soda on and dampen it and let it remain a few minutes." If 

 she had given her post-office address, I should have given it too. I have come 

 as near as possible to giving her full credit. The wet cloth is the best plan. 



Milk Toast, No. 2. — Cut slices of bread very thin, toast quickly to a- 

 light brown; butter, while hot, and pile them in a deep dish; then cover them 

 with rich boiling milk. Let it stand a few minutes and serve. A little salt 

 may be added if necessary. 



Milk Toast, No. 3. — The following is from a writer in the Rural New 

 Torker, and gives a new thought or two, so I give it a place. She says: "A 

 good way to dispose of dry bread is to make it into milk toast. It is very pop- 

 ular with the workingmen and children, and often solves the problem that dis- 

 turbs the cook when she is thinking what is lo be got for supper. Toast tho 

 bread a short time before it is wanted. Set a half pan of milk on the stove 

 and let it get scalding hot. Put in a little salt, spread the toiisted slices with 

 butter and put them into the hot milk, and in a very few minutes remove to the 

 table. If the toast is put in too soon, the bread will fall in pieces and is not so 

 nice to serve. There should be plenty of milk for the amount of bread." 



Remarks. — I think it will be popular with everyone. I have made an entire 

 supper of it many times. 



Boston Cream Toast.— Cut stale bread in slices J^inch thick, and toast 

 a nice light chestnut color. Put 1 pt. of milk to heat with % cup of butter, a 

 little pepper, and salt to suit the taste. Blend 3 large tea-spoonfuls of flour 

 with cold milk, and when it boils, stir in and let it boil 2 or 3 minutes. — Now 

 have ready a pan of hot water, a little salted, dip each slice quickly in the 

 water, lay in a hot dish and cover with the hot cream. Serve immediately. 



II. Another nice dish is made by rolling light bread dough thin, cutting 

 in strips and boiling in hot fat. Break each cake open as it comes from the 

 kettle, and plunge it into the above cream. 



Remarks. — As Boston claims to be the "hub" upon which the world turns, 

 I have thought to close the toast making with the Bostonian 'plan of making 

 cream toast, as given by "P." of Toledo. It will be found very nice, and the 

 second dish, or plan, using the same cream, will undoubtedly suit many per- 

 sons—try them both, if fond of nice dishes. 



Bread to Fry in Batter.— One table-spoonful of sweet, light dough; 

 make it into a thin batter by 1 cup of sweet milk; add 3 or 4 eggs, \% cups of 

 flour, and 1 tea-spoonful of salt. Cut light bread into thin slices, dip into this 

 batter, and fry in hot lard. Sprinkle with powdered sugar and garnish with 

 jelly, if desired. 



Remarks.— When you have not the light dough on hand to make into a 

 batter, simply beat an ogg or two, according to the number of persons to fir 



