The slices of mush may be spread with softened fat, or dipped in melted fat, and browned in the oven or broiling oven.
Instead of spreading the mush with fat, the slices may be dipped in cracker or fine dried bread crumbs, then dipped into egg mixture—1 egg beaten and diluted with 1 tablespoonful of water—and again dipped into cracker or bread crumbs. Place the "breaded slices" in a dripping pan, put fat in bits over the top and bake for about half a hour or until the crumbs are brown.
Hot mush may be served plain or with sirup.
In the same way, left-over wheatena, cream of wheat, farina, and other breakfast cereals may be molded, cooled, and then "fried" or baked.
FRENCH TOAST
1 or 2 eggs 1 cupful milk 1/4 teaspoonful salt 6 or 8 slices of stale bread
Beat the eggs slightly, add the salt and milk, and dip the bread in the mixture. Heat a griddle or "frying" pan and place a little butter or substitute, or a combination of butter and some other fat, in the pan. Brown the bread on one side in the hot fat. Place a bit of fat on the top of each slice, turn, and brown the other side. Serve hot. A mixture of powdered sugar and cinnamon, or sirup is sometimes used in serving French Toast.
SIRUP
1/2 cupful corn sirup (dark) 1/4 cupful boiling water 2 tablespoonfuls brown sugar 1/8 teaspoonful salt 1 teaspoonful vanilla
Mix the corn sirup, sugar, water, and salt. Heat until the boiling point is reached. Cool and then add the vanilla. If it is desired to serve the sirup hot, its flavor is improved by the addition of 1 teaspoonful of butter.