MILK OR CREAM TOAST

Toast as many slices of stale light bread as desired a light brown. Heat
milk or cream, allowing one-half cup for each slice, add small lump of
butter. When just at the boiling point, pour over bread which has been
placed in dish, sprinkle with sugar and cinnamon, cover, and serve
immediately. Nice for invalids.

CINNAMON TOAST FOR TEA

Bread cut thin and browned, but not dried.

Butter the toast while very hot, thinly and evenly, and sprinkle over
each piece some powdered cinnamon and sugar.

ARME RITTER

Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup
of milk; dip six slices of stale bread in the mixture. Have a griddle
hot and well buttered; brown the bread on each side. Serve hot with
cinnamon and sugar or a sauce.

*COFFEE CAKES (KUCHEN)*

RENDERED BUTTER

Procure as much country or Western butter as desired, you may get
several pounds of it when it is cheap during the summer; or any butter
unfit for table use may be made sweet and good for cooking purposes and
will last for months, if prepared in the following manner: Place the
butter in a deep, iron kettle, filling only half full to prevent boiling
over. Set it on the fire where it will simmer slowly for several hours.
Watch carefully that it does not boil over. Do not stir it, but from
time to time skim it. When perfectly clear, and all the salt and
sediment has settled at the bottom, the butter is done. Set aside a few
minutes, then strain into stone jars through a fine sieve, and when cold
tie up tightly with paper and cloth. Keep in a cool, dry place.

COFFEE CAKE (KUCHEN) DOUGH

Soak one-half ounce of yeast in one-half cup of lukewarm milk; when
dissolved put in a bowl, or round agate pan, and stir in one cup of
sifted flour, one teaspoon of sugar and one-fourth teaspoon of salt, mix
thoroughly, and put in a warm place (not hot) to rise, from one to two
hours.

When well risen, cream well together one cup of sugar and three-fourths
cup of butter, then add three eggs, five cups of sifted flour, one cup
of milk and one teaspoon of salt, mix together until light, then stir in
the risen yeast, and with a spoon work well for ten minutes, and set
aside to rise again, five or six hours or all night. Dough should not be
very stiff. When well risen it can be used for cinnamon cake, pies or
pocket books. This recipe makes one large cinnamon cake, three pies, and
about one dozen pocket books.