. The standard domestic science cook book. well dried, move close to the clear fire, andremove at once, when a golden brown. Milk toast is made by pouring a little boiling, salted milk oneach slice. The milk may be thickened with corn starch or flourand a little butter. For Cream toast stir 1 tablespoonful of flour into 1 tablespoon-ful of melting butter, cook 3 minutes longer, add, little by little,2 cups of milk just brought to a boil, stirring all the time anduntil smooth. Let simmer while toasting the bread. Soak theslices of toast thoroughly in salted boiling milk, put in a dishand pour t
. The standard domestic science cook book. well dried, move close to the clear fire, andremove at once, when a golden brown. Milk toast is made by pouring a little boiling, salted milk oneach slice. The milk may be thickened with corn starch or flourand a little butter. For Cream toast stir 1 tablespoonful of flour into 1 tablespoon-ful of melting butter, cook 3 minutes longer, add, little by little,2 cups of milk just brought to a boil, stirring all the time anduntil smooth. Let simmer while toasting the bread. Soak theslices of toast thoroughly in salted boiling milk, put in a dishand pour the cream over. Toast dipped in hot water, buttered and topped with straw-berries and sugar, and served with cream or whipped cream makesa splendid breakfast dish or dessert. 1121. CHEESE ON TOAST. Stir 1 cup of grated cheese in 1 cup of milk over fire untilmelted, remove from fire and stir in 2 eggs well beaten. Heatagain, but do not let boil. Spread on toast afld serve piping for breakfast or tea. Copyright, lays, by Wm. H. Department 20. ARTISTIC COOKING consists largely in the ability to combine various_f\_ wholesome ingredients in so skillful a manner as to please^ the palate, satisfy the appetite, and at the same time appeal to the eye. This aifphas been highly cultivated at royal courts and in the homes of the rich/respecially in France, but other countries have also contributed to a long li^tof culinary fancies, of which a few very popular or famous ones have beenselected for this department, including chafing-dish and similar recipes. 1122. ROYAL POTATO SOUP. Cook in 2 ozs. of butter 1 cupful of cut-up carrots, turnips,celery, onion and parsley root, also a few pieces of asparagus, 6or 8 mushrooms cut in halves, 6 or 8 sprigs of cauliflower, and 1pint of raw potatoes sliced. Do not let brown. Add 2 quarts ofboiling water, let simmer one hour. Rub through sieve, add 1teaspoonful beef extract, cook about ten minutes longer, seasonwith red pepper and a littl
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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
