Another.
To make a pan pie to bake in a stove oven, or range, cover the bottom of a deep dish with a layer of stewed apple; spread over it brown sugar enough to make it sweet, scatter in a little powdered cinnamon, and add two or three bits of butter the size of a filbert; then lay in pieces of plain pie crust or biscuit, baked rather brown, or crusts of light bread; spread a thick layer of apple over the pieces, scatter more cinnamon, and pour over the whole molasses enough to sweeten the upper layer of apple, then bake it in a moderate heat an hour and a half, or two hours. It is the best way to make it while the stewed apple is hot.
Crumb Cakes.
Keep a bowl or pitcher with sour milk in it, and from time to time throw in the crumbs of bread which break off when it is sliced, and also the dry pieces left of the table. When you next want griddle-cakes, take this mixture and break up all the pieces with your hand, add an egg, salt, and saleratus, and a few spoonfuls of flour. If the proportion of bread is too great, the cakes will not be good. Experience must teach, as no exact rule can be given.
Milk Toast.
Put a quart of milk, except two or three spoonfuls, to boil; rub smooth a small table-spoonful of flour in the reserved milk; when that in the saucepan begins to boil, stir in a piece of butter, rather larger than an egg, cut up in little bits. Stir steadily until it is all melted; then stir in the flour, and add a teaspoonful of salt. When it boils up again, set it where it will keep hot, without boiling, while the bread is toasted. Bread is not good when it is dried in the process of toasting; it should be browned quickly, and dipped while it is hot.
If you have cream, boil it without adding any butter; when boiled, put in a little salt, and a very little flour rubbed smooth in a spoonful of milk; dip the slices of toasted bread, and let them remain half a minute; then lay them into a hot dish with a cover, and pour over the remainder of the boiled cream.
Bruiss.
Take crusts of brown bread, and if they are dry and hard, lay them over night in a little water. In the morning add milk and boil them slowly. Take care they do not burn. Sprinkle in salt, and just before you take them up, add a little butter. If there is too much milk, take off the lid the latter part of the time. Take up the pieces as whole as you can.
Crusts of white bread make a good breakfast dish, in the same way, except that they do not need soaking over night.