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FRENCH TOAST. Possibly no dish in which toast is used is better known than the so-called French toast. Both milk and egg are used in making this dish, and these of course add to the food value of the bread. French toast made according to the following recipe will prove very satisfactory. 1 egg 1 c. milk 2 tsp. sugar 8 slices of bread 1/2 tsp. salt
CREAM OF WHEAT WITH DATES. Dates added to cream of wheat supply to a great extent the cellulose and mineral salts that are taken out when the bran is removed in the manufacture of this cereal. They likewise give to it a flavor that is very satisfactory, especially when added in the manner here explained. 3/4 c. cream of wheat 1 tsp. salt 4-1/2 c. boiling water 3/4 c. dates
The addition of white flour makes the particles of corn meal adhere, so that most persons consider that white flour improves the consistency. 3/4 c. yellow corn meal 1-1/4 c. flour 1/4 c. sugar 3/4 tsp. salt 4 tsp. baking powder 1 c. milk 1 egg 2 Tb. melted fat Mix and sift the corn meal, flour, sugar, salt, and baking powder. Add the milk and well-beaten egg, and then stir in the melted fat.
Tiny, thin biscuits may be split, buttered, and served with tea, while larger ones may be served with breakfast or luncheon. In order to utilise left-over biscuits of this kind, they may be split and toasted or dipped quickly into boiling water and heated in a quick oven until the surface is dry. 2 c. flour 1 tsp. salt 4 tsp. baking powder 2 Tb. fat 3/4 c. milk
The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water may be utilized in the preparation of soups or sauces, or it may even be used to supply the liquid required in the making of yeast bread. 1 c. rice 3 tsp. salt 3 qt. boiling water Wash the rice carefully and add it to the boiling salted water.
If the short process is employed, the amounts specified in the following recipe should be used, but for the long process the quantity of yeast should be decreased. 1 yeast cake 2 c. lukewarm liquid 2 Tb. fat 1/4 c. brown sugar stoned, chopped dates 2 tsp. salt 6 c. whole-wheat flour 1-1/2 c. seeded raisins or stoned, chopped dates 1 c. white flour for kneading
GRAHAM MUSH WITH DATES. Graham flour is a wheat product that is high in food value, because in its manufacture no part of the wheat grain is removed. While the use of this flour as a breakfast cereal is not generally known, it can be made into a very appetizing and nutritious dish, especially if such fruit as dates is mixed with it. 1-1/4 c. graham flour 3 c. water 1 tsp. salt 1 c. dates
1 c. macaroni 2 qt. boiling water 2 tsp. salt 1-1/2 c. milk 2 Tb. butter 2 Tb. flour 1 tsp. salt 1/8 tsp. pepper 4 hard-boiled eggs 1/4 c. crumbs Break the macaroni into inch lengths, add it to the boiling salted water, and cook it until tender. Make a cream, or white, sauce of the milk, butter, flour, salt, and pepper as explained in the recipe given in Art. 90.
Although the food combinations given are very satisfactory, a dish that is extremely appetizing to many persons may be made by combining both cheese and tomato with macaroni. 1 c. macaroni 1 c. grated cheese 2 qt. boiling water 2 Tb. butter 2 tsp. salt 1/8 tsp. pepper 1 1/2 c. canned tomatoes 1 tsp. salt
SAVORY RICE. Rice browned in the manner just explained is used in the preparation of savory rice, a dish that serves as a very good substitute for a vegetable. 1 c. browned rice 2-1/2 c. water 1 tsp. salt 1/2 c. chopped celery 2 Tb. butter 1 small onion, chopped 1/2 c. canned tomatoes 1/4 c. chopped pimiento
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