the
crumbed bread in sweet drippings, or a tablespoonful each of lard and
butter. This is an appetizing and wholesome breakfast or luncheon
dish, served with a tart jelly, either currant or grape.

CREAMED TOAST

Partly fill a large tureen with slices of crisply-browned and buttered
toast. (Slices of bread which have become dry and hard may be used for
this dish.) When ready to serve, not before, pour over the toasted
slices 1 quart of hot milk to which 1 teaspoonful of flour or
cornstarch has been added, after being mixed smoothly with a little
cold milk or water and cooked a few minutes until thick as cream. Add
also a pinch of salt.

If milk is not plentiful, prepare one pint of milk and dip each slice
of toasted bread quickly in a bowl of hot water; place in a deep dish
and quickly pour over the hot milk, to which a tablespoonful of butter
has been added, and serve at once.

BREAD AND ROLLS

Bread, called the "Staff of Life," on account of its nutritive value,
should head the list of foods for human consumption. Bread making
should stand first in the "Science of Cooking," as there is no one
food upon which the comfort, health and well-being of the average
family so largely depends as upon good bread. There is absolutely no
reason why the housewife of the present day should not have good,
sweet, wholesome, home-made bread, if good yeast, good flour and
common-sense are used. The milk or water used to mix with flour for
making bread sponge should be lukewarm. If too hot, the loaves will be
full of holes and coarse grained. If too cold the bread, chilled, will
not rise as it should have done had the liquid used been the right
temperature. Good bread may be made by using milk, potato water or
whey (drained from thick sour milk), and good bread may be made by
simply using lukewarm water. I prefer a mixture of milk and water to
set sponge. Milk makes a fine-grained, white bread, but it soon dries
out and becomes stale. Bread rises more slowly when milk is used. When
mashed potatoes are used, the bread keeps moist a longer time. Should
you wish extra fine, white, delicate bread, add one cup of sweet cream
to the liquid when setting sponge. When milk is used the dough is
slower in rising, but makes a creamy-looking and fine-flavored bread.
When one Fleischman yeast cake is used in any recipe the ordinary
half-ounce cake of compressed yeast is intended, twenty-eight cakes in
a pound. These are usually kept in a la