486 I>R' CEASE'S RECIPES. 



for, add a Kttle salt and a very little flour, rubbed smooth in a little cold water; 

 dip in your slices of bread and fry as above, or, I think, butter or drippings is 

 better than lard, as the lady says in " Frying after Ham." 



Pried Bread, After Ham. — After frying good smoked ham or 

 shoulder, beat 2 eggs and % cup sweet milk together, dip slices of stale bread 

 in this, wetting both sides; fry and turn quickly. — Mrs. M. C. Wanemaker, Nevy- 

 ville, Ind., in Blade. 



Bread Pudding, Pried. — When you have bread pudding left over 

 from dinner, it is very nice, next morning, to cut it into slices; then dip each 

 side into cracker crumbs; then into beaten eggs, slightly salted, and again into 

 the crumbs; then fry a nice brown, in hot fat to float them; take out with a 

 skimmer or ladle, and drain a moment; serve hot, with powdered sugar over 

 them. 



Prench Toast. — Any meat left over from roast beef, veal, turkey or 

 chicken is to be freed from bone, finely chopped, using the gravy left, or a 

 beaten egg and a little butter, to moisten it; while quite hot, the toast being all 

 ready and nicely buttered, put the mixture over each piece, and send to the 

 table hot. 



Remarks. — The French people are not only careful to save everything in 

 the line of food, but always re-make it into some nicer dish than at first, and 

 ■which you would not suppose to have been served before. In this is the secret, 

 not only of their living well, but cheaply. 



Stale Bread, to Pry, or Egg Toast.— Take 2 eggs, beat well; 1 cup 

 of milk, and flour to make a stiff batter. Cut stale bread into thin slices, and 

 dip into the batter, and fry a nice brown, in sweet butter. Serve hot, with 

 butter, sugar or sauce, as you choose. 



Remarks. — "With coffee alone, or with other articles, this makes a nice dish 

 for breakfast. Well, now, at the risk of being a little out of place with the fol- 

 lowing plan of cooking eggs, as it is for a breakfast dish, and as these toasts are 

 most generally iised at breakfast, I shall give a plan of cooking eggs for break- 

 fast in this place, although it properly belongs with the egg dishes. It will be 

 found very nice, and is as follows: 



Eggs, Pried or Baked, for Breakfast. — Put a table-spoonful of 

 butter into a tin-plate, upon the top of the stove, and break in 10, or any num- 

 ber of eggs needed for the meal, a Uttle salt and pepper, allowing the eggs to 

 cook until the whites are "set;" then slip the tin-plate into a china, or stone- 

 ware plate, and send to the table hot. If your stove-oven is hot, they wiU cook 

 in half the time, if put into the oven. 



CUSTARD— How to Make.— If wanted rich with eggs, some use as 

 many as 8 for 1 qt. of new milk, 1 cup of sugar, a little salt, and grated nut- 

 meg to taste. Some persons use only 3 or 4 eggs to a qt. of milk — suit your- 

 self, therefore, when they are not plenty. Vanilla or lemon extract may take 

 the place of nutmeg for a change. Directions — Eggs to be well beaten, and 

 the sugar then beaten in to get it all dissolved; then the milk and seasoning; 

 place in a pudding-dish, or in cups, which is the more tasty way, and bake in 



