Browned Flour Soup.
2 Tablespoons of butter or fat.
½ Cup of flour.
2 Pints of water.
1 Pint of milk.
1 Teaspoon of salt.
Cook the flour brown, in the fat over a slow fire, or in an oven. Add slowly the water and other ingredients. Serve with fried bread.
Toast and Cheese. Toast some slices of white or Graham bread, arrange them in a platter, and pour over sufficient salted water to soften them. Grate over enough old cheese to cover the toast. Set it in the oven to melt, and place the slices together as sandwiches. This is the simplest form of "Welsh Rarebit."
SUNDAY, MAY
| Breakfast. | Dinner. | Supper. |
| Milk Toast. | Beef Stew. | Noodle Soup. |
| Coffee. | Creamed Potatoes. | Broiled Herring. |
| Dried Apple Pie. | Bread. | |
| Bread and Cheese. | Tea. | |
| Corn Coffee. |
Milk Toast, [page 130]. Beef Stew, [page 186]. Creamed Potatoes, [page 166].
Dried Apple Pie. Make a crust in the following manner: One quart of flour, one teaspoon of salt, one tablespoon of butter or lard, or butter and suet, one scant pint of sweet milk, or water, with one teaspoon of soda and two of cream of tartar, or three teaspoons of baking powder.
Sift the flour, salt, cream of tartar, and soda together twice, put it into a chopping-tray, and chop in the shortening, which should be cold and hard, till all is fine and well mixed. Now add the milk a little at a time, still mixing with the chopping-knife. Turn the dough on to a molding-board, and roll it out quickly. When half an inch thick, bake in a sheet or cut it into rounds, and bake in layer cake tins.