Take of fine wheat flour a pound, tie it up in a linen cloth, boil until it becomes a hard dry mass. A table spoonful of this may be grated off and used to make milk porridge.
41. TOAST.
The bread must be cut thin, the crust trimmed off, and then the slice held in a toaster over a bed of coals, and turned from side to side till all the moisture is removed, then allowed to become a golden brown. Serve it on a hot plate as soon as it is done.
42. VERY NICE PANADA.
Take three Boston crackers, split them and arrange them in a bowl in layers, sugar and salt scattered among them; cover with boiling water, and set in a warm place with a close cover over the bowl, to remain one hour. A little nutmeg should be added, and it should be eaten from the bowl.
43. HOW TO PREPARE ARROW ROOT.
Put two teaspoonfuls of the powder into a basin, mix them smooth with a few teaspoonfuls of cold water, and let another person pour boiling water over the mixture while you continue to stir it until it forms a starchy looking substance. It may be used in the same manner as gruel, a little milk and salt being added to it.
44. ARROW ROOT CUSTARD.
Take two teaspoonfuls arrow root, wet them up with a little cold milk; stir for three minutes in a cup of boiling milk, take from the fire and stir in an egg, already well beaten; boil two minutes longer, flavor with vanilla or rose water, and pour into moulds.