Show FAVORITE DISHES the old fashioned milk font which our grandmothers made with plenty of butter end and flour mixed together ther making a rich white sauce Is not much like the soupy mass usually served when asking n sk ing for milk toast prepare tile the hour flour and butter using two tablespoonfuls of butter and two of flour for each cadi cupful of milk when tile the butter Is bulalhog hot add the flour then when well blended add the milk cook until smooth add salt and turn over well buttered toast tile edges of which have been softened by dipping them into hot milk or water nater sonic some like ilke a generous sprinkling of cheese as this his makes a dmore more nourishing Do dish it Is especially good for a luncheon dish fruit souffle with cornstarch MIX three tablespoonfuls of cornstarch one third of bf a cupful of sugar and half a ten teaspoonful spoonful of salt stir into one and ono one half cupfuls of scalded milk stir until it thick thickens Llis then nold add three fourths of it a cupful of raisins or cherries cut in halves cover and let cook ten tell minutes add one tablespoonful of butter and fold in the whites of three eggs beaten very light butter six individual molds dredge tile the blitter with sugar and fill the molds ath the cooked preparation set the molds on several folds of cloth or paper in a baking pan pour boiling water to half the height of the molds and cook about 12 minutes serve with cream or a custard mads made with the egg yolks honey Frostl frosting ng boll half a cupful of strained lioney honey and a tablespoonful of corn to degrees Fal fahrenheit iren pour in a fine stream the beaten white of one egg beat until cool before spreading on thi the e cake quick potato rolls boll potatoes and press through a ricer to one cupful of potato and water add half a cupful of scalded milk three tablespoonfuls of shortening half a teaspoonful of stilt one tablespoonful of sugar and when lukewarm stir in one cake of compressed yeast mixed with one fourth of a cupful of lukewarm milk add two and a halt half cupfuls of flour cut and work the dough into it loaf and let stand to raise cut it down once then les le balse again aej an make info smooth balls cover and let stand until light shape for finger rolls and when again light bake |