EGG TOAST. No. 1.
Beat one egg with three tablespoonfuls of water and a little salt. Let the toast soften in it and fry to a golden brown in one-half butter and half vegetable fat or oil.
EGG TOAST. No. 2.
Use cream or unsweetened condensed milk. Beat up with eggs, salt and cinnamon, and prepare like the foregoing. This is good for diabetic patients.
BISCUITS.
Mix one quart of white flour with one-fourth of entire wheat flour, corn meal, or rice flour. Mix it thoroughly with two level teaspoonfuls of salt, and four of baking powder. Rub into it two tablespoonfuls of vegetable fat or butter. Mix with rich milk and prepare as usual. Serve with eggs, or with rich cheese and olives and salad of greens.
POP-OVERS.
Grease the iron gem pans, and place on the stove or in the oven, to have them very hot. Then beat two eggs very light, mix a cup of rich milk with a cup of flour, and a half teaspoonful of salt; add the eggs and beat with an egg beater until all is very light. Pour the mixture into the pans, filling two-thirds full, and bake in a quick oven. This will make about eight pop-overs.
BRAN MUFFINS.
Mix one cupful of white flour with one-half cup of graham flour and one and one-half cups of finely sifted bran. Rub into it three tablespoonfuls of butter; then add one and one-half cups of sour milk, a teaspoonful of soda, a little salt and three tablespoonfuls of molasses. Put into hot muffin tins, and bake in a hot oven.