The Boston cooking-school cook book

Muffins 1 cup scalded milk ¼ cup sugar ½ teaspoon salt 1¾ cups flour 1 cup corn meal ¼ cup butter ⅓ yeast cake dissolved in ¼ cup lukewarm water Add sugar and salt to milk; when lukewarm add dissolved yeast cake, and one and one-fourth cups flour. Cover, and let rise until light, then add corn meal, remaining flour, and butter. Let rise over night; in the morning fill buttered muffin rings two-thirds full; let rise until rings are full and bake thirty minutes in hot oven. Dry Toast Cut stale bread in one-fourth inch slices. Crust may or may not be removed. Put slices on wire toaster, lock toaster and place over clear fire to dry, holding some distance from coals; turn and dry other side. Hold nearer to coals and color a golden brown on each side. Toast, if piled compactly and allowed to stand, will soon become moist. Toast may be buttered at table or before sending to table. Water Toast Dip slices of dry toast quickly in boiling salted water, allowing one-half teaspoon salt to one cup boiling water. Spread slices with butter, and serve at once. Milk Toast I 1 pint scalded milk 2 tablespoons butter 2½ tablespoons bread flour ½ teaspoon salt Cold water 6 slices dry toast Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all. Milk Toast II Use ingredients given in Milk Toast I, omitting cold water, and make as Thin White Sauce. Dip toast in sauce. Brown Bread Milk Toast Make same as Milk Toast, using slices of toasted brown bread in place of white bread. Brown bread is better toasted by first drying slices in oven. Cream Toast Substitute cream for milk, and omit butter in recipe for Milk Toast I or II. Tomato Cream Toast 1½ cups stewed and strained tomato ½ cup scalded cream ¼