hem.

CEREAL WITH DATES

1 heaping tablespoonful oatmeal.
1 cup of water.
1/4 teaspoonful of salt.

Mix, put in a double boiler and cook for one hour. Five minutes
before taking this off the fire stir in

4 dates, washed and cut into small pieces.

Serve with cream.

CREAM TOAST

2 slices of nice brown, dry toast.
3/4 cup of cream.
1/2 teaspoonful butter.
1/2 teaspoonful flour.
1/4 teaspoonful salt.

Rub the melted butter and flour; heat the cream till it scalds, or
almost boils; mix together and pour slowly over one slice of the
toast in a deep dish; then put on the second slice and pour the
rest of the cream over that. Serve very hot.

GOLDENROD EGGS

1/2 tablespoonful butter.
3/4 tablespoonful flour.
1/4 teaspoonful salt.
1/2 cup hot milk.

Rub the butter and flour, and add the milk and salt. Have ready

1 hard boiled egg. (Boil ten minutes.)
1 slice of toast.

Cut the egg in half, take off the white part and chop it; stir
this into the white sauce. Cut the crust off the toast and pour
over; then quickly rub the egg yolk through the sieve and sprinkle
over all. Keep the sauce and toast hot in the oven until you put
on the yolk; serve very hot in a covered dish.

BAKED APPLE

Peel and core a large sour apple. Put in a deep-earthen dish, fill
the center with sugar, and just cover the bottom of the dish with
water. Bake in a hot oven till soft, basting every five minutes
with the syrup in the bottom of the dish. (That is, with a spoon
pour the juice over the apple.) Serve hot or cold, with cream.

Mildred could already make baked custard, so she did not need a new rule
for that. But soft-boiled custard she had to learn.

SOFT CUSTARD

1 cup of rich milk.
2 eggs.
1 tablespoonful sugar.
1/2 teaspoonful vanilla.

Put the milk on the fire to heat; beat the yolks of the eggs, add
the sugar and beat again; stir this into the hot milk, add the
salt and stir till the whole grows thick like cream. Then take it
off at once; be careful not to let it boil at all or it will be
spoiled. Let it get very cold; put it in a glass, beat half of the
white of one egg and add this just before serving. Or, whip one
spoonful of thick cream and put this on top of the custard.

After Mildred had learned to make all these good things, she u